Tomato Oxtail

Name: Tomato Oxtail
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g Oxtail; 2 pcs tomato

by Celery

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Stewed oxtail with tomato is also a common dish in my family. It is almost constant throughout the year. It is warm and smashed in autumn and winter. It is both a soup and a vegetable. It is poured on rice and is full, what kind of food I'm not afraid of the cold weather anymore. Oxtail has high nutritional value and is rich in protein, fat and vitamins. Different from beef, oxtail is also rich in gums, which is full of flavor when simmered and simmered slowly. Often eat oxtail soup, can nourish blood and strengthen muscles and bones. The oxtail and tomato are simmered together with meat and vegetables to remove the fishy and increase the freshness. The taste is delicious and the mouth is satisfying. It can be called a tonic delicacy for autumn and winter.

Ingredients

600g Oxtail
2 pcs Tomato

Tomato Oxtail

1. Wash the oxtail, soak in water 3 or 4 hours in advance, change the water several times in between

2. Put the oxtail cold water into the pot, boil it on high heat, and continue to beat the foam until the blood foam is removed. Remove the oxtail and rinse it off with running water

3. Put the oxtail in a pressure cooker, add an appropriate amount of water until the oxtail is over, add ginger and all spices at the same time, turn to low heat after high heat SAIC, press for 20 to 30 minutes, until the oxtail is cooked

4. After the natural exhaust, pour out the soup and oxtail, take out the spice bag and ginger slices, let it stand for a while, and remove the oil slick

5. Peel and dice tomatoes; cut green onion into chopped green onion, set aside some green onion leaves for garnish

6. Raise the wok, add cooking oil when the pan is hot, and sauté the chopped green onions

7. Add diced tomatoes, stir fry over high heat until red soup appears

8. Add tomato sauce, continue to stir fry over high heat until the soup is red and bright

9. Add the oxtail, stir-fry for a while before adding the original juice of the stewed oxtail, if the soup is too much, you don’t need to add all of it

10. Stir-fry evenly, bring to a boil on high heat, turn to low heat and simmer until the soup is thick, add appropriate amount of salt, sugar and pepper to taste.