Each cow part has only one, packed with collagen, delicious and nutritious

When it comes to oxtail, many people have never tried it before because it is rare and hard to find. Oxtail has a high nutritional value and contains a lot of collagen, which has a beautifying effect on the skin. In addition, oxtail also contains other nutrients such as calcium and iron.

Moreover, 100 grams of oxtail contains 30.93 grams of protein, making oxtail a very good source of protein. Protein is an important factor for muscle development and improving health.

Here is a delicious and nutritious recipe for braised oxtail.

Ingredients: Oxtail, ginger, scallions, onions, cooking wine, light soy sauce, dark soy sauce, peppercorns, cloves, cinnamon, basil leaves, dried citrus peel, sugar, salt, white vinegar.

Instructions:

Step 1: Remove the hair from the oxtail, then scorch it over the fire, and scorch it again when the surface turns yellow and slightly charred, then rinse it with clean water.

Step 2: Cut the cleaned oxtail into small pieces, add water to a pot, and then add the oxtail. Add sliced ginger, scallions, cooking wine, boil the water over high heat for about 5 minutes, then remove it.

Step 3: Pour oil into another pot, after the oil is hot, add ginger and onions to stir-fry, then add light soy sauce, dark soy sauce, and oxtail to stir-fry together. Then, add peppercorns, cloves, cinnamon, basil leaves, dried citrus peel to stir-fry until cooked.

Step 4: Finally, add a little cooking wine to remove the fishy smell, add spices such as sugar, salt, white vinegar to stir-fry until cooked, then add boiling water. Cook over high heat, cover the lid and simmer for 2 hours.

Step 5: After 2 hours, take out the ingredients, use chopsticks to poke them, if the meat is tender and the sauce is thick, it is done.

Note:

1. The oxtail needs to be scorched over the fire to remove the hair and enhance the aroma. The oxtail has been processed and cleaned multiple times, so the gamey smell has been greatly reduced.

2. When cooking the oxtail, it needs to be constantly turned over because the collagen in the oxtail will be released and can easily stick to the pot.