The practice of stewed oxtail soup;
1, wash the oxtail first, and then put it into the pot.
2. Add the right amount of water to the pot.
3. Then boil it.
4. Cut celery into sections when burning oxtail.
5. Cut carrots into hob blocks.
6. Then put all the cut vegetables into the casserole.
7. After boiling the oxtail pot, skim off the blood foam.
8. Then pour oxtail and broth into the casserole.
9. Cover the pot and simmer for more than 3 hours.
Oxtail is rich in gum, but only after a long period of stewing can it volatilize the gum and delicious taste. However, when you serve a bowl of oxtail soup, you will feel that it is worthwhile to stew in the casserole for four hours-there is no other seasoning, the stewed beef bones are the original flavor of beef, the soup is not oily or greasy, but the entrance is thick enough and mellow, which is by no means delicious.
The meat on the oxtail is also stewed until it is crisp and rotten. The meat ran away with the touch of the mouth.