Stewed Oxtail with Patchouli and Pickled Peppers
Overview
The secret of the fragrant oxtail soup comes from the fresh and thick leaves of agastache, combined with the unique red pickled peppers of Sichuan. The oxtail stewed in this way is not only suitable for putting on autumn fat in late autumn, but also nourishes Qi. Using Midea's AH pot for stewing, the soft oxtail that takes 2-4 hours to stew in a traditional stove can be easily finished in just over an hour. Health nourishment is actually very simple.
Tags
Ingredients
Steps
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The main materials are ready;
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Cut the red pickled pepper into sections, wash and drain the fresh patchouli leaves and cut into small strips;
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Pour cold water into the pot, add appropriate amount of ginger slices and cooking wine, blanch the oxtail for 5 minutes to firm up the meat and remove the blood and fishy smell, drain the water and set aside;
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Stir-frying ingredients: Add appropriate amount of peanut oil to the wok and heat until 70% hot, add Dahongpao pepper, red tip pickled pepper segments, ginger slices and garlic cloves and stir-fry until fragrant;
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Be careful not to set the heat too high to prevent the Sichuan peppercorns from turning black, then add rock sugar, cooking wine, and light soy sauce and stir-fry slowly until red oil appears and turn off the heat;
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Pour the fried ingredients and soup into the inner pot of the AH pot, add the blanched oxtail, add an appropriate amount of water to marinate the oxtail;
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Close the lid, select the soup function, and wait;
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minutes before starting the pot, add a little salt and light soy sauce to taste, sprinkle in the chopped fresh patchouli leaves and continue to cook.
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Try the softness, it's just right. This is ready to serve.
