This is the formula of Rab. When I saw it, it felt very feasible. It was really good to test it. Beer and flour are the finishing touches. Western-style approach is used in Chinese food, and the effect is very good.
Wash the oxtail bones; wipe the water with kitchen paper;
Heat the pan and brush a little oil. Put the oxtail one by one into the pan, and if the water is not dried, it will splash oil and all kinds of squeaking sounds. . . Very scary; wait two minutes, don't move; turn over, don't move; wait for two sides of golden, put on kitchen paper to suck oil; sprinkle with salt and black pepper.
Cut all the vegetables into small pieces; hot pot, then add onions, carrots, potatoes and celery. Slightly stir up each time you put one, and fully intimate contact with the hot pot;
Pour into the tomato sauce; then a very important step! It is also the western-style thickening method that this recipe has taught me to add the right amount of flour. Softened vegetables and flour will form a very thick thick.
Put the oxtail bone into the saucepan; pour in the beer; add the thick vegetables that have just been fried; add the soup with the broth, and heat the water without drowning all the ingredients. The beer adds a good aroma.
The above stew is for an hour, the soup is thick, whether it is empty stuttering or bibimbap noodles are very delicious match~ Thanks to Rab's recipe~