Remove the oxtail after simmering it over moderate heat and season it with salt, pepper, green onion, garlic, and clear sauce and put it back in to simmer again. Also prepare salt, pepper and chopped green onions.

To get rid of the smell of oxtail, put bay leaves, celery, parsley, carrots, onions and remove after simmering.

The celery used for deodorization is rich in fiber and has the effect of replenishing vitamins and inorganic substances at the same time as it removes the greasy taste.

Ingredients

Oxtail 2Kg (10L of water, 3 green onions, 5 pieces of garlic), salt, pepper, green onions in moderation. 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.

Method

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

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

(3) Cook the soup, fish out the meat on the oxtail when it is rotten and paste, wait for the soup to cool and bleach off the oil floating on it.

(4) Beef with condiments mixed well.

(5) the soup once again, and put the oxtail with condiments to cook for a while in the bowl, and put on the other ready to cut green onions and salt, pepper.