oxtail soup

Ingredients:
 

500g oxtail cleaned

8 cups chicken stock

3 tsp light soy sauce

1 tsp salt

1/2 tsp black peppercorns crushed

3 coriander roots crushed

200g large potatoes peeled and diced

200g tomatoes cut into four parts

12 fresh green chilies

100g onions cut into 6

2 tsp crushed garlic

1/2 tsp sugar

2 tbsp chopped coriander leaves

Method:

Pan fry the oxtail until brown. Using a knife scrapped off the skin and cut it into length of 1 inch. Pour the stock into a wok. Add the soy sauce, salt, peppercorns and coriander roots and bring to a boil. Put in the oxtail and boil for 10 minutes. Add the rest of the ingredients except the coriander leaves. Boil until potatoes are cooked (about 15 minutes). Remove from heat and put into bowls. Sprinkle with coriander leaves and serve

baked noodle with oxtail

Materials:

• 2 packs of instant noodles taste oxtail soup, boiled cooked
• 2 eggs, beaten off
• 100 ml water

sauce ingredients:

• 1 / 2 onion, finely chopped
• 100 grams ground beef
• 50 grams peas
• 1 tomato, roughly chopped
• 3 tablespoons tomato sauce
• 1 / 2 teaspoon coarse black pepper
• 1 / 4 teaspoon sugar
• 100 ml water
• cooking oil for sauteing

Processing mode:

• Sauce: heat the oil. Saute onion until fragrant. Enter the ground beef. Stir until it changes colour.
• Add peas, tomatoes, tomato sauce, coarse black pepper, sugar, water, and 1 packet of instant noodle seasoning soak and cook until thick. Set aside.
• Stir instant noodles with egg and water.
• Pour in the plate heat-resistant thin coat with margarine. Pour the sauce over it.
• Oven for 30 minutes with a temperature of 170 degrees Celsius until cooked.