Health effects
Star anise: regulates qi, relieves pain, dispels cold
Peanut oil: delays aging, antioxidant, anti-cancer and prevents cancer
Ingredients
Fresh oxtail ( 750g ) | Green pepper ( 30g ) |
Red pepper ( 30g ) | Carrot ( 30g ) |
Onions ( 1 section ) | Garlic ( 2 cloves ) |
Star anise ( 1 capsule ) | Geranium leaves ( 1 ) |
Dried chili peppers ( 2 pcs ) | Cooking wine ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Dark soy sauce ( Moderate amount ) |
Salt ( Adequate amount ) | Chicken essence ( Appropriate amount ) |
Peanut oil ( Appropriate amount ) |
How to braise ox tail
1. Finished product picture.
2. Wash the fresh oxtail and soak it for more than half an hour.
3. Blanch the oxtail and drain it out.
4. Cut the green and red peppers into pieces, and cut the carrots into pieces with a hob.
5. Heat the oil in the pan, add the onions and garlic and stir-fry until fragrant.
6. Pour in the oxtail and stir-fry, pour in the cooking wine, dark soy sauce, and light soy sauce and stir-fry until coloured..
7.Pour into the inner pot of the pressure cooker, add star anise, bay leaves, dried chili, and half a bowl Clear water.
8. Press the beef tendon button for 30 minutes.
9. Blanch the carrots, remove and set aside.
10. When the time is up, take out the oxtail, return it to the wok, add carrots, green, red pepper, Stir-fry salt and chicken essence over high heat to reduce the juice.
11. Remove from the pan and serve on a plate.
Tips
Using a pressure cooker can shorten the stewing time, or you can directly add hot water and simmer for about an hour.
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