Stewed Oxtail with Huoxiang Pickled Peppers
1.
The main materials are ready;
2.
Cut the red sharp pickled pepper into sections, wash and drain the fresh sesame leaves, cut into small strips
3.
Pour cold water into the pot, add appropriate amount of ginger slices and cooking wine, blanch the oxtail in water for 5 minutes to make the meat firmer, force bleeding and fishy smell, drain the water and set aside;
4.
Stir-frying: Add appropriate amount of peanut oil to the wok and cook until 70% hot, add Dahongpao pepper, red tip pickled pepper, ginger slices, garlic cloves and fry until fragrant;
5.
Pay attention to the heat not to be too high, avoid the black pepper, then add rock sugar, cooking wine, light soy sauce and slowly fry until the red oil overflows and turn off the heat;
6.
Pour the fried raw material and soup into the AH pot, add the blanched oxtail, add appropriate amount of water to marinate the oxtail;
7.
Close the lid, select the soup function, and you can wait;
8.
5 minutes before starting the pot, add a little salt and light soy sauce to taste, sprinkle the cut fresh sesame leaves into the lid and continue to boil.
9.
Try the softness, it's just right. This is ready to be served.
Tips:
1. If you choose fatter oxtail, you can use less peanut oil. Blanch the water in advance and then stir fry to make the butter more fragrant;
2. The amount of rock candy and light soy sauce can be adjusted according to personal preference.
