As the saying goes: "People can't be seen." The same is true for the oxtail. It seems unremarkable and the cooking is absolutely first class. It has a high nutritional value and is rich in gum. It is suitable for long-term stewing and can release all its deliciousness. The oxtail is rich in protein fat and vitamins, which has the effects of qi, nourishing, strong bones and nourishing beauty. In the early winter, when the temperature rises, it is easy to catch a cold. Stew a pot of oxtail soup to drink and nourish the body.
Celery, carrots and onions are cut into small pieces
Oxtail cold water into the pot
After boiling, wait for the foam to rise and turn off the fire.
Raise the oxtail and rinse it off with warm water.
Pan on fire, add butter
After the butter melts, add the onion granules
Stir-fried oxtail with water
Waiting for the surrounding area to swell out (the dark onions are discarded)
Put a little oil in the pot, add the onion celery and carrot
Put in the ox tail, add water, it is best not to have a oxtail (my one is a little less)
Prepare a pear, I use yam pear, peeled and cut into small Ding (can be smaller, I am a little lazy)
Cut the pears into the pot (you can also join the soup after the soup is opened)
Boiled to the froth
Turn over the fire and cover it for two or three hours.
After two and a half hours, the oxtail is basically smashed (I use a cast iron pot, which cooks faster), and you can eat it by seasoning with some salt. (If you are serious, you can filter out the celery grains inside. I will eat them together.)