Traditional Halal Dish-braised Oxtail

Name: Traditional Halal Dish-braised Oxtail
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Oxtail; Some carrot; Some potato; Some Soy sauce; Some Aniseed; Some shallot; Some ginger; Some salt

by Quiet rain 10

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Braised oxtail is one of the halal dishes. Oxtail is the main cooking technique. The cooking technique of braised oxtail is mainly braised. The taste is home-cooked. Taste: The color is oily, the meat is rotten and juicy, and the flavor is rich and mellow.
"Broiled Oxtail" is a traditional Shaanxi dish, and it was the main meat of Guanzhong people as early as the Zhou Dynasty. According to legend, after Qin Shihuang unified the six countries, he felt empty in his stomach and walked into a restaurant. By coincidence, the beef in the store was sold out today, and there was only one oxtail. The owner stewed it in a pot and prepared it for himself. At this time, he had to take it out and offer it to Qin Shihuang in fear. Unexpectedly, Qin Shihuang had never eaten such a delicious oxtail. Not only did he not blame the shopkeeper, he gave him a great reward. After this dish, it has been continuously improved for generations, and it has been passed down to this day. "

Ingredients

Some Oxtail
Some Carrot
Some Potato
Some Soy Sauce
Some Aniseed
Some Shallot
Some Ginger
Some Salt

Traditional Halal Dish-braised Oxtail

1. Blanch the oxtail first: Put the oxtail in a pot and boil for a while before serving.

Traditional Halal Dish-braised Oxtail recipe

2. Add water to the pressure cooker, boil, add the blanched oxtail, add soy sauce, salt, green onion, sliced ginger, and aniseed.

3. Cover the lid with a valve, turn off the heat after 40 minutes, and put the oxtail yard into the soup bowl.

4. . . . . . . . .

5. Cut the potatoes and carrots into pieces with a hob and fry them in a frying pan until golden brown.

6. Spread the fried potatoes and carrots on top of the oxtail, pour the juice from the original stewed oxtail, and steam for 20 minutes.

7. After steaming, grate out the original juice and put it in the wok, then add the oxtail, potatoes, and carrots to the plate. Add water and starch to the wok to make a glutinous juice, and pour it on the oxtail.