Roasted Tail Soup

Ingredients:

•  Ponytail - 1 kg
•  Carrots, half a dozen slices
•  Potatoes, dices - two pieces
•  Tomato, diced - two pieces
•  Garlic, black - 3 cloves
•  Leek, thin slice - 2 sticks
•  Celery, thin iris - 2 sticks
•  Ginger, bring it up - 3 cm
•  Three-grain cloves
•  Salt - 1 teaspoon
•  Sugar - 1 teaspoon
•  Pepper powder -- half a teaspoon
•  Nutmeg powder - 1 teaspoon
•  Oil, for stir-insufficient

 Submerge:

 Garlic, puree - 4 cloves

 Onions, mashed 4 grains

 Oyster sauce - 2 tablespoons

 Sweet sauce - 4 tablespoon

 Salt - half a teaspoony

 Pepper powder -- half a teaspoon

 Margarine - 1 tablespoon

Step:

• Boil the cow's tail till it melts. Up and drain. Set aside the boiling water.
• In the container, mix all the soaked materials evenly. Put cow tail in the soak. Leave it alone for one hour. Set aside.
• Boil back the water of tail stew. Set aside.
• Heat up a little oil. Fry the garlic until it smells good, then lift it up and put it into the stew. Stir well.
• Put ginger, cloves, salt, sugar, pepper, and nutmeg. Stir well and cook to boil.
• Add carrots, potatoes, and tomatoes. Cook till the vegetables are done. Put out the fire.
• Take the spicy tail. Burn on a live fire or on a barbecue, smothered with leftover spices that have been added to the margarine. Burn tail well on both sides. Lift up.
• Presentation: set fire to the plate. Pour the soup with its vegetables in a separate bowl, garnish it with leeks and celery. Ready to go.

 Tips:

Boil the cow's tail twice and drain the first used stew to make the soup soup unplaited.