Oxtail Stewed Tea Tree Mushroom

Oxtail Stewed Tea Tree Mushroom

1. The tail of the cow is divided into sections and washed with water

2. Prepared onions and ginger, found that it tastes good to replace the green onions with onions.

3. Soak the dried tea tree mushrooms in water in advance.

4. Slice ginger and cut onion.

5. Remove the roots of tea tree mushrooms and wash them.

6. The ox tail is blanched with ginger slices with sub-water, and the blood foam is washed off, and then added to the electric pressure cooker.

7. Add tea tree mushrooms, pour ginger slices and onion pieces.

8. Add warm water.

9. Add the right amount of salt, the amount should be small, and it can be slightly salty. If you like salty food, you can open the pot and adjust it.

10. Add half a spoonful of pepper powder.

11. The electric pressure cooker has a set time of 25 to 30 minutes, or you can directly select a key.

12. It can be seasoned after boiling, and the cooked noodles can be directly scooped in, which is extremely delicious.

Tips:

1. The oxtail meat is rich and oily, and the oxtail is cooked to the original flavor. You can add some seasoning and braise.

2. The water used to blanch the tail of the ox can be used, and the blood foam is filtered out and used to stew the soup.

3. If you have chicken fat, you can add a spoonful to taste better.