Http://www.gogocn.comHead of ox of braise in soy sauce

Head of ox of braise in soy sauce: Inner Mongolia traditional cate. Give priority to makings fire with ox head and become. Cook bovine head anxious skin face with fire, blow, wash clean. Clear water is added inside boiler, the head that enter a cattle is boiled can depart to the flesh, bone fish out, take its flesh to add quick-boil of green, ginger, cooking wine to boil fish out twice, cut small diamonds. Have pot additionally, add leg of ancon of chicken broth, clean pig, showing tremendous enthusiasm to be burned, cast aside go float foam, any of several hot spice plants of the dried scallop that investment has wrapped with gauze, Bai Hu, aniseed, cassia bark, Jiang Pian, boil to Shang Nong, put bovine head piece, rely on to make with small fire, the head that wait for an ox piece soft the fish out when rotting, orderly code enters a bowl below Pi Chao inside, add green paragraph, Jiang Pian, refined salt on basket evaporate is appeared, buckle in dish in. Clear water is added inside spoon, add element of white sugar, salt, flavour to be burned, the starch that use water ticks off Gorgon euryale, drench bright oil is irrigated in advocate on makings. Remove boiler additionally to add makings cheer, with fragrance of bubble of chopped green onion, add element of chicken broth, salt, flavour to be burned, heart of investment blame dish is burned to tasty, the starch that use water ticks off Gorgon euryale, spot sesame oil gives boiler, surround place in bovine head all round can. The characteristic is the flesh pledges soft sodden, taste alcohol is sweet, nutrition is rich, colour and lustre is beautiful. Be known as the top grade of dish.