Braised oxtail is the most authentic way.

Wash oxtail, blanch and rinse with clear water for later use. Prepare some seasonings: fragrant leaves, cardamom, clove, spiced, angelica dahurica, pepper, dried pepper, cinnamon and so on. Put a proper amount of oil in the pot, add ginger slices, garlic and the above seasonings and stir-fry until fragrant, then pour oxtail and stir-fry for a while. Add salt, pepper and chicken essence to stir fry, then add cooking wine, stir fry again, and add a little white vinegar.

Finally, add a little soy sauce to color and stir-fry for a while. Add water, the amount of which is subject to flooding oxtail, and add a small amount of soybeans and rock sugar. Fire, Cook! When the water in the pot is about half boiled, put it in a pressure cooker and cook for about 55 minutes, then pour it into an iron pan to collect the juice. At the same time, in terms of soy sauce, I use Jin Lan soy sauce made in Taiwan Province. The juice is almost collected, and this dish is ready.

Brief introduction of braised oxtail

Braised oxtail is a traditional dish in Shaanxi, which was the main meat of Guanzhong people as early as the Zhou Dynasty. According to legend, after Qin Shihuang unified the six countries, he felt empty during a trip and walked into a restaurant. Coincidentally, the beef in the shop was sold out on this day, only one oxtail was left. The shopkeeper stewed it in the pot and prepared to eat it himself. At this time, he had to take it out in fear and give it to Qin Shihuang.

Who knows, Qin Shihuang has never eaten such a delicious oxtail. Instead of blaming the shopkeeper, he gave him a large reward. This dish has been continuously improved from generation to generation and has been passed down to this day.