Oxtail with a small fire prairie to remove the residual hair, skin burned to char black, soaked in cool water to soften, with a knife to scrape the surface of the black, by the bone joints cut into segments.

The soup pot on the fire, pour into the water boiling, add onion, ginger, into the oxtail cooking through the fish out of the wash. Put the oxtail with chicken broth and cook 1 time, put into the soup pot with wine, fine salt, scallion, ginger, filled with broth and cover, on the cage drawer steaming until cooked (about 2 hours).

Carrots, bamboo shoots peeled, peeled into a diameter of 2.5 centimeters of the round ball, with boiling water to cook through, into the soup steamed oxtail, and then add monosodium glutamate, and continue to steam for 20 minutes, and then, uncover, skimming floating oil, fish out the scallions and ginger, the original bowl of soup on the table that is complete.