Ingredients of Oxtail Soup with Cortex and Peanuts

Oxtail 500g, peanuts 40g, Cortex 12g, wolfberries, 5 jujubes, 2 spoons of cooking wine, 5 slices of ginger, salt

Methods of Cortex and Peanuts Oxtail Soup

1. Prepare the oxtail with the Cortex, peanuts and other ingredients.

2. Wash the oxtail, soak it in cold water for half an hour and then add ginger slices to cook it together to remove the blood.

3. Wash the peanuts and soak them for half an hour;

4. Wash the eucommia and jujubes and put them into the pot together with the oxtail and ginger slices and boil them over high heat.

5. After boiling, you can add two spoons of cooking wine and simmer for 1 ? hours on low heat.

6. Finally, add goji berries and salt to taste, and cook for another 5 minutes before turning off the heat.

Effectiveness of peanut oxtail soup: peanut is flat and sweet, functioning to benefit qi and blood, moistening the lungs and stomach, autumn and winter in Guangzhou area commonly used peanuts to soup, and dulcimer is a tonic for the waist and kidneys of traditional Chinese medicine, the oxtail can benefit the qi and blood, strong tendons and bones with tonic kidneys. Peanut and Cortex in Casserole has a strong smell and has the effect of nourishing blood, benefiting the kidneys and strengthening the muscles and bones.