[reunion Red Braised Oxtail]: A Healthy Vegetable with Complementary Medicine and Food

Name: [reunion Red Braised Oxtail]: A Healthy Vegetable with Complementary Medicine and Food
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Oxtail; Some quail eggs; 1 piece onion; 2 thick slices ginger; 2~3 roots shallot; 5 slices Angelica; A Codonopsis; Some parsley; one slice Bay leaf; A few small roots Tangerine peel; 30ml Rice wine; 30ml Soy sauce; 30g (or rock sugar) brown sugar; A teaspoon cooking salt; 5ml Cooking oil; a little White vinegar; Some Soup

by Warm blue 0429

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Today’s dish is very simple to prepare and use simple ingredients. The special feature is the addition of two Chinese medicinal materials: Angelica and Codonopsis.

Angelica is sweet, pungent, bitter and warm in nature. Angelica root is used as medicine, but different parts of the root have different medicinal values. The upper part of the root of Angelica sinensis is called "guitou", the main body is called "guishen", and the small root next to it is called "guiwei". Chinese medicine believes that "guitou" and "guishen" have the effect of nourishing blood, while "guiwei" is just the opposite, which has the effect of promoting blood circulation. The whole angelica can not only nourish blood but also promote blood, which is called "harmonious blood". It’s best to pay attention to the fact that it’s not suitable for pregnant women to use the “go-to-tail” part. I used the sliced home part this time.

Codonopsis is sweet, slightly sour, and flat in nature. The medicinal value of angelica is mainly to invigorate the middle and nourish qi, invigorate the spleen and lungs.

This delicious "Reunion Red Braised Oxtail" is very suitable for eating in this warm and cold time.

In addition, the "Lantern Festival" is approaching, you can also take an auspicious kind head~~"

[reunion Red Braised Oxtail]: A Healthy Vegetable with Complementary Medicine and Food

1. Prepare all kinds of ingredients;

[reunion Red Braised Oxtail]: A Healthy Vegetable with Complementary Medicine and Food recipe

2. The oxtail is soaked in clean water for several hours in advance, changing the water several times in between, until the soaking water becomes clear;

3. Make a pot of clean water, put the oxtail in a pot of warm water after washing and draining (the pot is about 3 or 40 degrees), boil on high heat and continue to boil for 5 to 10 minutes, during which the surface foam is removed;

4. Remove the oxtail, wash off the oil on the surface with warm water, drain the water, and set aside;

5. Take the clay pot, put the processed oxtail into the pot, add enough water, and boil on high heat. If there is foam on the surface, still have to clear it;

6. Add green onions, cut thick slices of ginger, bay leaves, tangerine peel, angelica, dangshen, etc.;

7. Add a little white vinegar, continue to boil on high heat, turn to low heat, cover and simmer, about 2 and a half to 3 hours (if you use a pressure cooker, the speed is much faster), until the oxtail is 7-8 minutes cooked;

8. Remove the oxtail, peel the onion, remove the root and cut into large pieces, and peel off the quail eggs after they are cooked. At the same time, prepare sugar, soy sauce, and rice wine;

9. Pour the bottom oil and sugar into the pot, heat it on a low heat, until the sugar melts and the color becomes amber;

10. Pour the ox tail and stir fry until it is colored;

11. Turn to high heat, cook rice wine along the side of the pot, soy sauce, stir fry evenly;

12. Add large slices of onion and continue to stir-fry evenly;

13. Add the right amount of the oxtail soup before cooking, the amount of soup should be less than the oxtail;

14. Add salt, mix well, boil over high heat, turn to low heat, cover and simmer slowly;

15. Cook for about 30 minutes, pour the quail eggs into the pot, stir evenly, then cover and continue to cook;

16. Cook until the oxtail is crispy and the soup is thick. Turn to high heat and stir-fry until the soup is evenly coated on the surface of the ingredients, and then it is placed on a plate. Garnish with washed coriander, drizzle a few drops of sesame oil, and serve.

Tips:
1. Soak the oxtail in advance to remove part of the blood and taste better;

2. The oxtail is simmered in advance, which not only shortens the cooking time later, but also obtains a thick and white broth, which can kill two birds with one stone;

3. When frying the sugar color, heat it on a low heat, keep stirring until the color turns amber, and pour the oxtail immediately. Do not overheat it, otherwise the taste will be bitter;

4. When the oxtail is finally simmered, adjust the time and amount of soup according to the actual situation. If you use a pressure cooker, you can reduce the amount of soup and time;

5. Pregnant women cannot use angelica tail.