I used to eat oxtails all the time, red wine stew, braised, and the like, this time a light point, the taste is not bad. Lightness does not mean that the taste is light. In fact, it is a truth with makeup. Light makeup is not equal to simplicity. On the contrary, nude makeup requires more time and more sophisticated technology. The style of stewing is to use long cooking to fully extract the original flavor of the food. Therefore, the oxtail is very suitable for stewing. Everyone knows that the oxtail takes a long time to cook and it will be soft and delicious. I usually stew for 3 or 4 hours until the meat can easily remove the bones and then add the side dish and seasoning. If you have a pressure cooker, it should be easier, but I am afraid to use it. When I was a child, my neighbor's home pressure cooker exploded, which brought a lot of shock to me. From then on, I saw that the pressure cooker would hide farther.
Put the oxtail in cold water and add 2 tablespoons of cooking wine.
Wash and add water and ginger, 2 tablespoons of cooking wine, stew on low heat
Peel the tomatoes and cut them into small pieces.
Wait for the oxtail stew for more than 3 hours, put the tomato mushrooms in and continue to stew for 1 hour.
Season with salt before the pot, sprinkle with green onion
The mushroom slices are slightly thicker and will shrink a lot after cooking. There is nothing special to pay attention to, as long as the time is long enough, the taste will naturally be good. In the UK, TX recommends using beef tomato, which is much better than a small salad tomato.