Oxtail soup belongs to Korean cuisine

Featured ingredients are fresh and tender, the soup is clear and translucent, mellow and fragrant

Ingredients

750 grams of oxtail, canned bamboo shoots 250g, 75g pine mushrooms, 100g peas, 1500ml hot chicken soup, 25g peanut oil, 10g refined salt, 4g pepper noodles, 2g MSG, 2 dried chili peppers, 50g cooking wine, 50g green onions, 15g sesame seeds (baked), 3 aniseeds

Production process: Wash the pine mushrooms after soaking in water, and cut into 3 mm thick umbrella-shaped slices; wash the dried chili peppers, remove the roots and seeds; green onions Remove the heads, wash them, and cut them into 1.5 cm square dices; cut the canned bamboo shoots into dices the same size as the onions. 2. Remove the dirt from the oxtails, wash them, chop them into sections, put them in a pot of boiling water, and scald them until they bleed. Take it out, wash it, then put it into the pot with clean water, add the oxtail, bring to a boil, skim off the floating foam, add aniseed, dried chili pepper and pepper, cook for 4 hours, skim off the floating oil and floating foam twice in the middle. , when the oxtail segments are cooked, take them out and wash them. 3. After the pot is clean, add hot chicken soup. After it boils, add the oxtail segments and keep warm. 4. Put peanut oil in the stew pot, heat it to 50% heat, and add diced green onions. Stir-fry until cooked, add birch mushroom slices and bamboo shoot slices, stir-fry for a while, pour the oxtail soup into the stew pot, bring to a boil, add peas, cooking wine, refined salt, white pepper and MSG. Adjust the taste, add oxtail and hot chicken soup, bring to a boil 5. When serving, put into six bowls, put 1/6 of the oxtail segment in each bowl, sprinkle sesame seeds evenly in each bowl, and you're done

1 kilogram of oxtail, 1 green onion, 10 garlic, 1/2 onion, salt, pepper, seasonings (1 tablespoon soy sauce, 2 teaspoons chopped green onion, 1 teaspoon minced garlic, salt, sesame powder, chili powder ).

1) Cut the oxtail into 5cm long sections and soak in cold water to remove the blood.

2) Wash the green onions, garlic and onions, cut the green onions into 7-8cm long strips, cut the onions into thick strips, and prepare the seasoning.

3) Add 10 cups of water to the pot, then add oxtail, garlic, chopped green onions, and onions in order, and heat over high heat.

4) After the exhaust begins, switch to low heat and cook for 25 minutes. Turn off the heat and simmer for about 15 minutes. Release the pressure and open the lid.

5) Serve with chopped green onion, salt, pepper and seasonings.