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

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

1. Prepare all kinds of ingredients;

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.