Niuwei recreation

Onion 1/4

Three slices of ginger

Cooking wine is small

The method of invincible fresh oxtail soup

Soak oxtails in cold water and change the water every hour and a half until there is no blood.

Put the oxtail cold water into the pot, add a proper amount of cooking wine to boil, and boil out bleeding foam.

Wash the oxtail and set aside!

Now it's the official pork and beef bone soup!

Casseroles and saucepans are best for oxtail soup. Pressure cookers are not recommended!

The oxtail should be cooked slowly, so that the soup color can become milky white and the meat is soft and rotten.

Put cold water into the pot,

The oxtail is in the pot,

Add 1/4 onion (onion need not be cut small! )

Three slices of ginger

After boiling, salvage floating foam until the soup is clean.

Then turn to low heat and simmer!

Stew for 4 to 5 hours ~

Observing the change of oxtail, it is the best state that oxtail meat is slightly separated from bone but not loose!

Tips: Be sure to boil water in the middle!

After cooking

Take out oxtail

Take the boiled onions and ginger out of the pot.

Season the soup with salt and chicken essence ~

After seasoning, put the oxtail into the pot and let it cool.

When the soup is cold, it can be put into the refrigerator in a hurry.

Skim off the solidified butter.

The refreshing and bright soup is finished.

It is recommended to put chopped green onion and black pepper on the hot soup to enjoy together ~