Ox Tail with Mandarin Orange Peel
Ingredients:
1 ox tail
80g dried tofu skin stick
40g ginger, peeled
6 cloves garlic, peeled
1pc dried mandarin orange peel
1 star anise
2 scallion
3 tbsps chu hou paste
little Shaoxing wine
Seasoning:
1/2 tsp salt
1 tsp soy sauce
1 tbsp oyster sauce
1 block rock sugar
Thickener
1/2 tsp corn flour
2 tbsps water
Directions:
1.Soak the dried mandarin orange peel for a short moment. Cut the ginger and the garlic into slices. Julienne the scallions and set aside.
2.Skin the ox tail and cut into chunks. Wash and blanch. Let dry and set aside.
3.Wipe clean the tofu sticks with a wet towel and deep fry for a short moment. Remove and let dry. Soak in water and wipe dry.
4.Heat a wok thoroughly and add 2 tbsps of oil. When the oil is hot, brown the ginger, garlic and mandarin orange peel. Add the chu hou paste and star anise, and drizzle with wine. Add the ox tail and saute thoroughly. lmmediately add 4 cups of water and bring to a boil. Move to a clay pot and cook for 2 hours over low heat until the ox tail are completely soft. Add the seasonings and tofu stick, and cook for another 30 minutes. Pour in the thickener and stir well. Garnish with scallions and serve.
