Health effects
Star anise: regulates qi, relieves pain, dispels cold
Cinnamon: warms the body
Ingredients
Ox tail fish ( 2000g ) | Red pepper ( 2 pcs ) |
Star anise ( A little ) | Cinnamon ( A little ) |
Fragrant leaves ( a little ) | Onions ( 20 grams ) |
Ginger ( 10g ) | Garlic ( 15g ) |
Cilantro ( appropriate amount ) | Oil ( 25 grams ) |
Salt ( 5 grams ) | Pepper powder (a little) |
Light soy sauce ( 2 tablespoons ) | Dark soy sauce ( 1 tablespoon ) |
Cooking wine ( 3 tablespoons ) | Chicken fat ( 2 tsp ) |
Soybean paste ( 3 tablespoons ) | Pixian Doubanjiang ( 2 tablespoons ) |
How to cook braised oxtail fish
1. Remove gills, internal organs and wash the oxtail fish
2.Cut green onion into sections, cut ginger into small pieces, mince garlic, and chop coriander
3. Heat the oil in a pan, add star anise, cinnamon, bay leaves, green onion, ginger and red pepper and sauté until fragrant
4.Add soybean paste and stir-fry
5. Add Pixian bean paste and stir-fry for a while
6.Add water to the pot, add oxtail fish, and add salt
7.Put in the pepper powder
8.Add light soy sauce
9.Put in cooking wine
10.Put in dark soy sauce
11.Put in chicken fat
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12.Bring it to a boil, then turn to medium heat and simmer for half an hour
13.As long as the soup is thick enough
14.Sprinkle minced garlic and coriander, Serve on a plate
Tips
1.The meat of oxtail fish is relatively tender and should not be stewed for too long
2.If you don’t have chicken fat, you can use lard, or you don’t need to add it if you don’t have either.
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