I usually put potatoes in tomato oxtail,
But recently I lost fat and didn’t want to eat more starch, so I replaced it with chayote.
The chayote will not be soft and rotten if it is stewed for a long time, and the taste is very good.
If you have time, you can stew the oxtail in a casserole or cast iron pot for an hour or two, which will be more delicious.
I have to go out in the middle, so I use a pressure cooker to simmer first, and then turn the pot to add chayote.
It is perfect to cover rice or noodles in this way. Friends who like it can make it together~
- Soak oxtail for half an hour to remove blood- After absorbing the water, put it into the oil pan and fry until the surface is a little golden
- Add onion and stir-fry until fragrant, then add peeled tomatoes, stir-fry until soft, add hot water, add bay leaves, appropriate amount of salt, light soy sauce
- Transfer to the pressure cooker and press for 40 minutes, one hour if you like the soft and rotten taste- After stewing, transfer to a casserole or cast iron pot, add chayote and stew until the taste and consistency you like