Three Pepper Oxtail Pumpkin Cup
1.
Prepare raw materials;
2.
Cut the oxtail into sections, soak in clean water for two hours, and change the water halfway to remove the blood;
3.
Wash the pumpkin, cut a lid, remove the flesh, and steam it in a steamer; (master the time, pay attention to observation, the pumpkin will collapse after a long time, steam it on a medium-to-small fire, and the fire will crack easily. Do not peel the pumpkin. The skin is easy to crack)
4.
Cut ginger into mince, scallion into sections, garlic into mince, pickled peppers into small sections, save a few pickled peppers for use when stewing oxtails, cut hang peppers into small circles, and finely chop bean paste;
5.
Finely chop the bean paste;
6.
Put the oxtail cold water into the pot, and skim the foam after boiling;
7.
Then add the rice wine to the pot, (the rice wine is more mellow than the cooking wine,) pour the rice wine and cook for about five minutes and turn off the heat;
8.
Put star anise, bay leaves, cinnamon, pickled ginger, scallion, a few pickled peppers in the pressure cooker, add blanched oxtail, add appropriate amount of boiling water, and the water is just a little bit over the raw material.
9.
Turn on the pressure cooker and press for about 35 minutes. This is determined by the performance of the pressure cooker. The time should be mastered. If the time is too long, the meat will be too rotten, and the meat will not bite if it is too short. It is appropriate to master when the flesh is easy to separate. The good oxtail is taken out for use;
10.
Set up another pot, heat up the pot, add an appropriate amount of oil and cook until it is 40% hot;
11.
Add the bean paste and stir fry to get the red oil;
12.
Stir fry with minced ginger garlic, pickled pepper and fresh pepper;
13.
Add a little pepper oil and fry for a fragrance;
14.
Add the stewed oxtail soup in the pressure cooker to the boil again and cook for two more minutes;
15.
Then add the oxtail, cook for about 20 minutes on medium-low heat, let the spicy flavor fully penetrate into the meat, and cook until the soup thickens (this is to cook for two minutes to let the flavor enter the soup first, and then add the oxtail, so that the cooked oxtail is more Add the flavor, don't heat it too much, cook slowly and fully taste)
16.
Take out the oxtail and put it in the pumpkin, put the pepper in the pot of soup and stir well, add an appropriate amount of chicken essence and stir well. (Hangjiao is not very spicy, so just pour it into the soup a little bit. Keep the bright color and spicy taste of Hangjiao itself, so that this dish has different levels of spicy. There are pickled peppers in the meat. Hot and sour, but if you are addicted, you can taste the fresh and spicy taste of Hangzhou pepper)
17.
Just pour the soup in the pot on the oxtail.
Tips:
1. Use Doubanjiang to cook dishes, to sell and taste good, the trick is to chop the Doubanjiang finely;
2. Soak the pickled peppers in clear water before use, it will not be too salty and too sour;
3. Doubanjiang and pickled peppers are relatively salty, so you must not add salt;
4. Do not add soy sauce if you use bean paste to fry red oil for coloring. Adding soy sauce will make the color dim and affect the appearance;
5. Rice wine for blanching oxtail not only has better effect on removing fishy smell than cooking wine, but also has more mellow aroma of rice wine, and the taste is more aftertaste;
6. When stewing oxtail, replace the commonly used ginger and dried chili with pickled ginger and pickled peppers. The oxtail meat and bones are filled with unique sour, sour and spicy flavors, instead of the raw ginger and dried chili. Spicy, that single taste.
