The Western style method of burning oxtail
Ingredients and materials
Cow Tail (3 pieces) 300g
Edible oil 50mI
2 tablespoons tomato sauce
2 tablespoons of yellow sauce powder
Salt 5g
Crushed black pepper 2g
Half an onion
Half a carrot root
The Western style method of burning oxtail
1. Cut thick slices of carrots and shreds of onions
2. Mix yellow sauce powder with water and stir well
3. Blanch the oxtail once
4. Add 30mI of oil to a deep pot, and after the oil is hot, add tomato sauce
5. Pour in yellow sauce powder, 4g of salt, add blanched oxtail and water, and let the soup overflow over the oxtail
6. Cover and simmer over high heat and low heat for 1-2 hours
7. Use chopsticks to poke the meat on the oxtail, and when it feels crispy enough, add carrots over high heat and collect the juice. Once the carrots are cooked, remove them and set aside for later use
8. While collecting the juice, turn on another stove and stir fry the shredded onions in a wok with 20mI cooking oil and 1g salt. After stir frying, spread them on the bottom of the plate
9. Place the oxtail and carrot on a plate lined with onions, continue to collect the juice until it starts to steep, and turn off the heat
10. Drizzle the soup over the oxtail while it's hot, then sprinkle black pepper on top and decorate with basil leaves
Tips
Carrots should be added at the beginning of juicing and taken out of the pot first to avoid overcooking and failure to form; When collecting the juice, be careful not to cook the soup over high heat
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