If you choose casserole oxtail soup, it usually takes two hours. The nutrients in the soup are mainly amino acids. Heating for too long will produce new substances, but the nutrition will be destroyed. Therefore, the longer the soup is cooked, the better. If you choose to stew in a pressure cooker, the time will be less, usually one hour at most, but the oxtail soup stewed in a pressure cooker will taste a little worse.

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How to stew oxtail soup?

1 The oxtail is scalded with small fire to remove excess hair, the skin is burnt black, soaked in cold water, the black surface is scraped off with a knife, and cut into sections from the joints.

2 soup pot fire, pour water to boil, add onion and ginger slices, add oxtail to cook thoroughly, remove and wash. Boil oxtail in chicken soup 1 time, take it out, add cooking wine, refined salt, onion and ginger slices to the soup pot, add clear soup, cover it, and steam it in a steamer until cooked (about 2 hours).

Peel carrots and green bamboo shoots, cut them into balls with a diameter of 2.5 cm, blanch them thoroughly with boiling water, put them into the soup with steamed oxtail, add monosodium glutamate and steam for 20 minutes. Then, open the lid, skim off the oil slick, remove the onion and ginger, and serve the original soup bowl.

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What pot is used to stew oxtail soup?

Because it takes a long time to heat the oxtail until it is crisp and fragrant, and it takes a long time to stew out the colloid and nutrition in the oxbone, it is good to use ceramic pot and rice cooker. Cooking with ceramic pot is the most nutritious and healthy, and it can be stewed slowly. The taste can be rich and the fragrance can make you fall in love! If you are in a hurry, you can also stew the soup in a pressure cooker, which may taste a little worse.