Detailed steps for making oxtail casserole soup

1. Peel the winter bamboo shoots, wash them and cut them into willow leaves;

2. Chop the oxtail into pieces And the tip, take the middle section, select clean ox hair, wash it, and scald it in a pot of boiling water;

3. Cut the oxtail into small sections along the joints with a knife, and put them in a casserole;

4. Wash the green onions, cut into sections, and pat loosely;

5. Wash the ginger, slice it, and pat loosely;

6. Peel off the old tendons from the scallops, wash them, and place them on the In a bowl, add 5 grams of cooking wine and a little water, add half of the scallions and ginger slices, steam until mashed, take out and set aside.

7. Soak the dried mushrooms in warm water until soft, wash away the sediment and cut into small pieces;

8. Wash the pea shoots and set aside;

9 . Put the pot on the fire, pour in the cooked lard and heat it, add the remaining green onions and ginger slices, and fry them briefly;

10. Add 10 grams of cooking wine and 5 grams of refined salt, and pour Add 500 ml of chicken soup and bring to a boil;

11. Skim off any foam from the boiled chicken soup, remove the green onion and ginger, pour it into a casserole with oxtail, add imported mushrooms, scallops and winter bamboo shoot slices and cover. Bring to a boil over high heat, then move to low heat and simmer;

12. When serving, open the lid, cook until it is fully boiled, add MSG to adjust the taste, sprinkle with pea sprouts, and even the casserole Come to the table together.