| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | kg | Ox tail (piece) |
| 200 | g | Onion |
| 200 | g | Tomato |
| 3 | Spoon cooking oil | |
| 3 | Spoon cooking wine | |
| 2 | Spoon soy sauce | |
| 2 | Spoon black bean sauce | |
| 2 | Spoon ketchup | |
| 1/2 | Spoon sugar | |
| 2 | c | Water |
| 1 | Spoon water | |
| 1 | ts | Corn starch |
INSTRUCTIONS
SAUCE 1 SAUCE 2 1. Cook water 2 litre and bring it to boil. 2. Put ox tail into boiling water and cook for 2 mins, then set aside. 3. Cut onion and tomoto into pieces, about 5 cm. 4. Heat cooking oil in wok, stir and fry onion, wait till onion are soft then put tomoto into wok and cook for 2 more mins. 5. Put ox tail into wok and add sauce 1. When it start to boil and cover the wok and use low heat, allow to cook for 2 hours. 6. After procedure 5, add sauce 2 into the wok, carefully stir and cook for 2 mins with medium heat. Posted to MM-Recipes Digest V4 #085 by ELAINE TSAI <etsai@acs.ryerson.ca> on Mar 25, 1997
A Message from our Provider:
“Jesus: Eternal Combustion Protection”