Editor: Chinese Food Network Mobile site
1.Cut radishes into cube-shaped pieces, onion cut into similar size cubes.Boil water with 2 slices of ginger and spring onion. Add rice wine, put washed bovine tails in, boil until scum appears, then rinse bovine tails repeatedly to clean;In another pot, add a little oil, half the onions, fry until golden brown, then add the washed bovine tails and stir-fry to release fragrance;
Add dark soy sauce, bay leaves, cinnamon stick, stir-fry until colored, pour in red wine to cover the surface of the bovine tails, add sugar and the remaining 2 pieces of ginger, boil soup until boiling, then simmer over low heat for 1 hour with lid on;
Reduce liquid to half. Use a bamboo skewer to poke the bovine tail until soft. Add the remaining onions and radishes, salt, cover and simmer for another 20 minutes or until sauce thickens.
Tips
It is recommended to use the tip of the bovine tail for this dish, with a diameter of 2-3 cm after cutting open, as it is tender and easier to mature and absorb flavors;Bovine tails need blanching to remove fishy smell; using onions, ginger, cinnamon sticks, etc., can also help remove fishy smell and enhance flavor. Do not omit them;
The wine in the dish is optional, it gets absorbed by the bovine tail after repeated cooking, alcohol evaporates. No worries about getting drunk, only leaving a fragrant, rich taste and red color;
Dark soy sauce also serves for coloring. If there are fewer vegetables in the dish, reduce salt usage, can add at last.SteamEvaporate, do not worry about it going sour; what remains is the fragrant and rich taste with a red hue.
Dark soy sauce also serves to color the dish. If there are fewer vegetables in the recipe, less salt should be used, and it can be added later.
