红焖牛尾 (Instant Pot高压锅版)| 牛肉酥软到入口即化的秘诀 Braised Oxtail

这道红彤彤的红焖牛尾，是我家多年以来节日餐桌上的压轴主打菜。用了Instant Pot电压力锅，做起来更省时省力。味道好吃到极致，红彤彤的喜庆颜色也和节日气氛十分搭配。

红焖牛尾的做法:
牛尾 1.5kg
生姜 45g(将近1 杯)
大蒜 30g (1头)
圆葱 250g (1个)
番茄 450g (6个藤番茄)
豆瓣酱55g (将近¼ 杯)
番茄酱30g (⅛ 杯)
蚝油70g (将近⅓ 杯)
花雕酒 15g (1 汤匙)
犹太盐 35g (2 汤匙)
油 50g (4 汤匙)
香叶1g (4片)
八角4g (2个)
花椒0.5g (1 茶匙)
干山楂 4g (2片)
陈皮2g (1小片)
白芷2g (1小片)
冰片糖 15g (1 ¼ 汤匙)
开水 1000g (适当调整)

[Recipe]
Oxtail 1.5kg
Ginger 45g(Less Than 1 Cup)
Garlic 30g (1 Head)
Onion 250g (1)
Tomatoes 450g (6 Tomatoes On Vine)
Soybean Paste 55g (Less Than ¼ Cup)
Ketchup 30g (⅛ Cup)
Oyster Sauce 70g (Less Than ⅓ Cup)
Chinese Cooking Wine 15g (1 Tbsp)
Kosher Salt 35g (2 Tbsp)
Oil 50g (4 Tbsp)
Bay Leaves 1g (4 Pieces)
Star Anise 4g (2)
Sichuan Peppercorn 0.5g (1 Tsp)
Dried Hawthorn Slices 4g (2 Pieces)
Dried Tangerine Peel 2g (1 Small Piece)
Angelica Anomala 2g (1 Small Piece)
Brown Sugar In Pieces 15g (1 ¼ Tbsp)
Boiling Water 1000g (Adjustable)

#牛尾的做法
#烧牛尾
#InstantPotRecipe