Stewing oxtail is the most time-consuming step; Wash the oxtail, put it in a pot and boil it with water, add the oxtail, cook it for a minute or two on high fire, and take it out; Boil another pot of water, add ginger slices, pour a proper amount of wine, add the removed oxtail, cook for four or five minutes, and remove the floating powder on the surface; Turn to low heat, cover the pot and stew, add Lycium barbarum, ginseng and jujube, and stew for about three hours. When the cow coccyx begins to show signs of peeling, the soup will turn from clear water to thick brown. The soup at this time is delicious, oily but not greasy. Leave the amount of vermicelli pot in the pot, and put the rest in the refrigerator for next use; You can cook noodles and soak rice. It's delicious!

Before cooking vermicelli, prepare the materials for soaking vermicelli, put them in a container, pour in the soft vegetables that have just been cooked, and take about four Shanghai greens and wash them; If it is big, you can cut several ways; (Green vegetables can be changed into various dishes, and lettuce, spinach and oily wheat dishes can be boiled according to personal preference. Put oil in a small pot and fry poached eggs; Whether it's yellow or not depends on personal preference. Anyway, personally, yellow eggs are most suitable for vermicelli pot, fried Pleurotus eryngii, washed and sliced; Put oil in the pot, fry the Pleurotus eryngii after the oil is hot, and each piece of Pleurotus eryngii will be cooked when it changes color; Put some soy sauce and turn it over a few times. This is also the best way for me to eat Pleurotus eryngii, which is often fried like this.

Finally, cook a delicious vermicelli pot, pour the remaining oxtail soup into the casserole, cook for a while, and add some salt to taste. If you like spicy food, you can also add two small red peppers (soup should be enough, and if it is too little, you can add some hot water. Anyway, oxtail soup is very thick and can be diluted); Put vegetables and vermicelli; Then, the vermicelli absorbs the delicacy of the soup and cooks for a while, about ten minutes. Don't cover it. Covering cooked vegetables is easy to be crispy and vermicelli is easy to paste. Remember to stir-fry the casserole from time to time, and don't let the fans stick to the bottom; At this time, the aroma has come to the nose. Cut some chopped green onion and coriander and sprinkle them on it. ! But remember to taste it before cooking, and then adjust the seasoning if necessary ~ Well, all that is left now is to put the vermicelli pot on the plate and cover the fried Pleurotus eryngii and fried poached eggs on it! Duang ate it all in one bite ~! !