Raw materials: 2Kg oxtail (10L water, 3 green onions, 5 pieces of garlic), salt, pepper, green onions to taste. Seasoning for meat: 1 tbsp soy sauce, 2 tsp salt, 2 tbsp finely chopped green onion, 1 tbsp pounded garlic, 1 tbsp sesame oil, a little pepper.

Operation: (1) cut the oxtail into 4-5cm pieces, or when you buy the whole piece, insert a knife into the cartilage between the bone joints and cut off the cartilage, shave off the outside of the burgundy membrane and soak in water to bleed out the blood, then fish out.

(2) Put the oxtail in boiling water and increase the fire to cook for a while, and then reduce the fire to weak and cook for about 3 hours. While it is cooking, cut the green onion and garlic into large pieces and put them in and bleach away the oil and foam on top.

(3) When the soup is cooked and the meat on the oxtail is rotten, pull it out, and when the soup is cooled, bleach off the oil floating on it.

(4) Beef with spices and mix well.

(5) Simmer the soup again and put the oxtail with seasonings to cook for a while and put it in a bowl with prepared chopped green onions and salt and pepper.

Nutritional value: Oxtail - Oxtail is the tail of the yellow ox or buffalo, which is highly nutritious and should be stewed. Oxtail contains protein, fat and vitamins. Oxtail should have creamy white fat and deep red color

Characteristics: Simmer the oxtail over moderate heat, then remove and season with salt, pepper, green onion, garlic, and soy sauce, then put it back in and simmer again. Prepare salt, pepper and chopped green onion. To deodorize the oxtail, add bay leaves, celery, parsley, carrots, and onions and simmer. The celery used to remove the smell is rich in fiber, and has the effect of replenishing vitamins and inorganic substances while removing the greasy taste.