Clay Pot Oxtail

Clay Pot Oxtail

　　Clay Pot Oxtail

　　　Ingredients

　　Main: 2 kg oxtail (with skin);

　　Secondary: half a chicken (skinned), 100 g cooked ham, 50 g dried scallops, 100 g cooked lard, 100 g cooking wine, 10 g MSG, 14 g salt, 100 g scallion segments, 50 g ginger chunks, 5 g Sichuan peppercorns, 3 kg chicken stock.

　　Fea

　　tures:

　　Nutritious, tender oxtail, rich and savory broth.

　　Preparation

　　1. Singe off fine hairs from the oxtail, then scrub clean. Remove the base bone and cut into sections. Parboil the chicken to remove blood, drain, and rinse. Slice the ham. Clean and devein the dried scallops.

　　2. Heat the cooked lard in an iron wok. Add Sichuan peppercorns, 50 g scallions, and 24 g ginger, stir-fry until fragrant. Add the oxtail sections and stir-fry over high heat to release the blood. Pour in 50 g cooking wine and stir-fry until the oxtail is just cooked. Remove the oxtail, rinse, and drain.

　　3.

　　Place the chicken stock in a clay pot. Add 50 g scallions, 25 g smashed ginger, cooking wine, and salt. Then add the oxtail sections, dried scallops, ham slices, and chicken pieces. Simmer over low heat for 4 hours. Add more stock midway if needed. Once the oxtail is tender, remove the scallions, ginger, and chicken pieces (reserve for other use). Add MSG and skim off any foam before serving.