Whisk together soy sauce, wine, sugar, garlic, ginger, chopped spring onion, star anise, cinnamon, orange zest and 1/2 cup water in a 6-quart pressure cooker. Bring to a boil then add oxtail. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 30 mins. Release pressure using the quick release method then remove lid.
Transfer oxtail to a serving platter and drizzle with 1/3 cup braising liquid. Sprinkle with finely shredded spring onion.
Cook oxtail in salted boiling water for
Wash and clean cut up oxtail.
Season with salt and garlic powder.
Coat with flour and fry until brown.
Put in a roaster; add chicken broth and bake in 350\u00b0 oven until meat separates from bone.
Cool and serve.
Finger licking good!
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.
o 325\u00b0F.
Coat oxtail in flour; shake off excess
Wash oxtail, dry it thoroughly, trim off
large bowl. Dredge the oxtail in the seasoned flour, and
Remove and discard visible fat from oxtails.
Parboil oxtail for 5 minutes; drain.
Add new water and all ingredients except mustard cabbage and togan.
Simmer for 2 hours or until oxtail is tender.
Remove scum.
Remove green onion and celery.
Add togan and cook until soft.
Add salt to taste.
Add mustard cabbage. Serve soup garnished with chopped green onion and Chinese parsley. Use finely grated ginger and shoyu as dipping sauce.
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Note: This recipe can use a whole chicken
he braising liquid over the oxtail in the Dutch oven. Cover
Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.
Cook in 150 C/300 F oven for 2 hours.
Add sweet potatoes and onions, and cook another 30 minutes.
Season and serve hot.
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
r more.
Combine water, oxtail, carrots, onion skin, garlic skin
Braised Short Ribs:
Preheat the
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
he plate.
NOTE: This recipe IS great! Don't be
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
Heat wok add coat with oil. Heat until it smokes add 1 lbs beef and brown over high heat to a deep brown in color and place into a stock pot. Repeat this until all 4 pounds is gone. Add water into the wok and heat over heat for 5 minutes and pour into the stockpot. Add in ginger, brown bean, curd cakes, star anise, onion powder, salt and pour in the wine and soy sauce. Cover with water above the meat mixture and bring to a boil and after 5 minutes go by reduce the heat to a medium low and simmer for 3 hours and add mushrooms and simmer until ...
ven on high heat. Dust oxtail pieces in flour, shaking off
In pot cook oxtail with only enough water to cover meat at medium heat.
Dice potatoes.
Cut cabbage in quarters and slice thinly.
Dice tomatoes; cut off ends of okra and slice.
When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn.
Season to taste and cook at low heat until oxtail is done.