Spicy oxtail

Spicy oxtail

Introduction:

"Oxtail is also a delicious part of cattle. It's suitable for stewing. The meat is compact and chewy, and it's not firewood. It's very delicious. Today, it's used to make a spicy one, which can be eaten hot or cold. It's delicious."

Production steps:

Step 1: wash oxtail

Step 2: cut along the bone seam and blanch with cold water

Step 3: blanch well, take it out, and wash the blood foam impurities again

Step 4: prepare the cooking materials: 15 grams of Zanthoxylum bungeanum, 10 or so capsicum, 2 star anise, 1 nutmeg, 2 cardamom, 1 Amomum villosum, 1 caokuo, 1 tangerine peel, 5 dried hawthorn, 5 cloves, 3 inch cinnamon, 4 fragrant leaves and 30 grams ginger.

Step 5: put boiling water in the pot, add the cooked meat and the blanched oxtail together

Step 6: simmer over medium heat for 5 minutes, then simmer over low heat for 30 minutes

Step 7: take out the stewed oxtail.

Step 8: put pepper powder and chili powder in the pot

Step 9: stir fry red

Step 10: put in the cooked oxtail

Step 11: add another 300 grams of oxtail soup

Step 12: boil over medium heat until the juice is collected.

Materials required:

Oxtail: 2

Meat dressing: one portion

Chili powder: 15g

Zanthoxylum powder: 15g

Salt: 8g

Note: Spicy requirements of meat tendons, so the stew time does not have to be too long, cooked

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: spicy