Oxtail yam casserole

Oxtail yam casserole

Introduction:

"A few days ago, I made braised oxtail. I used the thicker part of oxtail. Today, I continue to cook oxtail yam soup with the thin part of oxtail. Oxtail contains protein, fat, vitamins and other ingredients. The tail is full of gum and flavor. It not only has the function of Tonifying the middle and Qi of beef, but also has the effect of filling the essence of beef marrow. This soup has the functions of strengthening the body, tonifying the marrow, refreshing, nourishing yin and strengthening yang. This soup pot, I added tiegen yam, tiegen yam with good taste, high nutritional value for more people to accept, has the effect of Tonifying Qi, spleen and stomach, nourishing yin and Yang. Known as warm tonic small ginseng, so should not eat more, about 100 grams per day to eat

Production steps:

Step 1: rinse the tail.

Step 2: along the joint, cut into segments.

Step 3: brew with water for at least 1 hour. Remember to change the water twice.

Step 4: pour cold water into the pan, add oxtail at the same time, bring the water to a boil and cook for 2 minutes.

Step 5: take out and wash the blood. Put it in a soup pot.

Step 6: after boiling, skim the blood foam with a spoon.

Step 7: add ginger slices, bring to a boil over high heat, turn to low heat and cook for 2 hours.

Step 8: peel tiegen yam, cut it into pieces and soak it in water.

Step 9: add dates to oxtail soup.

Step 10: add the tiegen yam and continue to cook for 1 hour.

Step 11: add salt and pepper to taste.

Materials required:

Oxtail: 500g

Tiegen Yam: 200g

Jujube: 3

Salt: right amount

Ginger: right amount

Pepper: right amount

Precautions: soak yam in water after peeling to avoid blackening and oxidation.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: light