[Reunion Red Braised Ox Tail]: A healthy vegetable that complements food and medicine

Overview

Today’s dish is very simple to make and uses simple ingredients. What’s special is the addition of two Chinese medicinal materials: Angelica sinensis and Codonopsis pilosula. Angelica sinensis has a sweet, pungent, bitter taste and is warm in nature. The roots of Angelica sinensis are used as medicine, but different parts of the roots have different medicinal values. The upper part of the root of Angelica sinensis is called Guitou, the main body is called Guishen, and the small root next to it is called Guiwei. Traditional Chinese medicine believes that Guitou and Gui Shen have the effect of replenishing blood, while Guiwei has the opposite effect of activating blood circulation. Angelica sinensis can both nourish and activate blood, which is called harmonizing blood. When everyone uses it, it is best to pay attention. Pregnant women are not suitable to use the final part. This time I used the return part of the slice. Codonopsis pilosula is sweet, slightly sour, and neutral in nature. The medicinal value of Angelica sinensis is mainly to replenish vital energy, strengthen the spleen and lungs. This delicious reunion braised oxtail dish is very suitable for eating during this period of warm and cold weather. In addition, the Lantern Festival is approaching, so you can also send some auspicious wishes~~

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• old man
• winter recipes
• lunch
• famous dishes
• angelica sinensis
• brown sugar
• chenpi
• codonopsis
• coriander
• edible oil
• edible salt
• old soy sauce
• onions
• oxtail
• quail eggs
• rice wine
• soup
• white vinegar
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Prepare various ingredients;

   

2. 2 Soak the oxtails in water for several hours in advance, changing the water several times until the soaking water becomes clear;

   

3. 3 Make a pot of water, put the washed and drained oxtail into the pot with warm water (3 or 40 degrees is enough), bring to a boil over high heat and continue to cook for 5 to 10 minutes, during which time skim off any foam on the surface;

   

4. 4 Take out the oxtail, wash it with warm water to remove any oil on the surface, drain the water, and set aside;

   

5. 5 Take a clay pot, put the processed oxtail into the pot, add enough water, and bring to a boil over high heat. If there is foam on the surface, you still need to wipe it off;

   

6. 6 Add green onions, thickly sliced ginger, bay leaves, tangerine peel, angelica root, dangshen, etc.;

   

7. 7 Add a little white vinegar, continue to boil over high heat, then turn to low heat, cover and simmer for about 2 and a half to 3 hours (if you use a pressure cooker, the speed will be much faster), until the oxtail is 7 to 8 minutes cooked;

   

8. 8 Take out the oxtail, peel and root the onion and cut into large pieces. Boil the quail eggs and peel them. At the same time, prepare sugar, dark soy sauce and rice wine;

   

9. 9 Pour the base oil and sugar into the pot and heat over low heat until the sugar melts and the color turns amber;

   

10. 10 Pour in the ox tail and stir-fry until it changes color;

    

11. 11 Turn to high heat, add rice wine and dark soy sauce along the edge of the pot, stir-fry evenly;

    

12. 12 Add the sliced onions and continue to stir-fry evenly;

    

13. 13 Add an appropriate amount of the soup used to cook the oxtails before, the amount of soup should cover the oxtails;

    

14. 14 Add salt, mix well, bring to a boil over high heat, then turn to low heat, cover and simmer slowly;

    

15. 15 Cook for about 30 minutes, pour the quail eggs into the pot, stir well, then cover and continue cooking;

    

16. 16 Cook until the oxtail is crispy and the soup is thickened. Turn up the heat and stir-fry until the soup is evenly coated on the surface of the ingredients. Remove from the pan and serve on a plate. Garnish with washed coriander, drizzle with a few drops of sesame oil, and serve.