1, Lycium barbarum is divided into two parts, one part is 25g, and the concentrated juice is boiled with water for later use;
2. Scrape the oxtail and wash it, chop it up and wash it with flying water;
3. Put oxtail, Polygonatum sibiricum, Ruby, Euryale ferox, Ginger and Lycium barbarum (25g) into a casserole, add clear soup, cooking wine, chicken essence, soy sauce and salt, and boil with strong fire;
4. After boiling, add 25ml concentrated juice of Lycium barbarum and simmer slowly.
Day lily oxtail soup material: two large pieces of oxtail bone, dried day lily, kelp, fungus, yuba, onion, ginger, pepper, hawthorn and boiled beef seasoning package.
1. Soak the dried daylily in warm water for about 20 minutes and wash it for two or three times;
2. Wash the coccyx after soaking;
3. Put the pot in cold water, boil it, skim off the floating foam, and take it out for later use;
4. Put the soaked day lily, kelp, fungus, yuba and flying cow's tail bone into a casserole;
5. Add shallots, ginger slices, pepper, seasoning packets and hawthorn, and take out clear soup without raw materials and stew for 2-3 hours.
Yam oxtail soup material: 2 kg oxtail, half a root of Chinese yam, a little medlar and a few slices of ginger.
1, blanching oxtail for standby, peeling yam and cutting it into pieces with a hob for standby;
2. Put oxtail and ginger slices together in the pot, pour boiling water, bring to a boil, and turn to low heat for slow stew;
3. Pour a little cooking wine, add yam two hours later, stew for half an hour until yam is soft and rotten, sprinkle some salt and pepper and chicken essence with medlar 10 minute before cooking, and then take out the pot.
Ingredients of oxtail soup stew: about half a oxtail, 2-3 teaspoons of cooking wine, 2-3 slices of ginger, 3 heads of garlic, proper amount of salt and chives.
1. soak oxtail in cold water one day in advance, change water two or three times in the middle, soak out some blood foam, slice ginger and peel garlic;
2. Put the soaked oxtail into the casserole, pour enough cold water into the casserole, add cooking wine and ginger slices, and turn on the fire. When the water is boiling and blood foam has emerged, turn off the fire, skim the blood foam with a clean spoon, and then turn on the fire. When the second batch of blood foam comes up, turn off the fire, skim the blood foam, and repeat the above steps until the blood foam is completely skimmed;
3, take out the ginger slices, pour the garlic into the casserole, (not too much, use up all the garlic) turn on the fire, boil the water, turn off the fire, and start to cook the soup, preferably for 3 hours, at least 2 and a half hours;
4. After the soup is cooked, add salt to taste according to personal preference. Salt must be added at the end. Put a proper amount of leek in the bowl and fill the soup, and you can enjoy it.