Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Ox tail (piece) |
| 200 grams | Onion |
| 200 grams | Tomato |
| 3 \N | Spoon cooking oil |
| 3 \N | Spoon cooking wine |
| 2 \N | Spoon soy sauce |
| 2 \N | Spoon black bean sauce |
| 2 \N | Spoon ketchup |
| ½ \N | Spoon sugar |
| 2 cups | Water |
| 1 \N | Spoon water |
| 1 teaspoon | Corn starch |
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@...> on Mar 25, 1997