Braised Oxtail with Preserved Mustard Greens Exclusive

Name: Braised Oxtail with Preserved Mustard Greens Exclusive
Yield: 4 servings
Cuisine: Hot Dishes

Collagen-rich oxtail bones are pressure-cooked thirty minutes, then braised with earthy preserved mustard greens, dried chilies, and dark soy until the broth turns glossy and deeply savory. Fresh red chilies finish a hearty, warming braised dish.

0 minNewMedium Hot Dishes Braise Savory

Instructions

1
Old ox tail and tail bones, take the tail bones without skin. Remove the blood and discard any unwanted fat. Put them into a pot, add cold water, and bring to a boil to blanch.
2
Blanch the oxtail bones in water, then rinse and drain. Put them in a pressure cooker with a little more water, adding the oxtail bones, ginger, and dried chili, and cook under pressure for 30 minutes. Lots and lots of butter!
3
Take the oxtail out of the pressure cooker.
4
Heat the iron pot, add cold oil, then add ginger and garlic, followed by the soaked dried preserved vegetables, and stir-fry for one minute. Then add the oxtail bones and stir-fry for another minute.
5
Add dark soy sauce, light soy sauce, and salt, and mix well. Pour in a portion of the soup used to cook oxtail bones.
6
Bring to a boil over medium heat, then simmer over low heat.
7
Simmer for about ten minutes, add fresh red chili peppers, and reduce the sauce over medium heat.
8
Mix well by tossing.
9
Just out of the pot, very delicious.