Oxtail generally refers to the tail of cattle or buffalo. It has bones, flesh and tendons, and its bone marrow and colloid are rich in nutritional value, so it is very suitable for making soup.

Especially in winter, the oxtail and tomato are stewed together, and the fat in the bone marrow of oxtail is blended into the soup, which increases the sweet and sour taste of tomato, and the taste is very rich.

To make oxtail soup with very good taste, we only need to solve two key problems: the first one is the smell of oxtail; The second is to solve the problem that oxtail soup tastes very greasy.

The first one is to deal with the smell of oxtail:

In fact, meat will smell more or less, but the smell of cattle and sheep is particularly obvious, and the taste of the soup will be very strange if it is not solved properly. The traditional practice is to add cooking wine and ginger when blanching, which can remove part of the fishy smell. But I suggest that after blanching, fry the oxtail slightly until it is broken, so that the taste will be very good and very fragrant.

the second is to solve the problem that oxtail soup tastes very greasy: after a long period of stewing oxtail, some nutrients in oxtail bones gradually melt into the soup, and the oil also slowly melts into it, so it will be a little greasy if you drink it directly, so you have to match it with some side dishes. For example, tomatoes, tomatoes taste sweet and sour, so together, the taste will be very rich, and will not feel tired.

The above are some key problems of oxtail soup. If you solve them slowly, you can make delicious oxtail soup. Below I will talk about how I make oxtail soup in detail, hoping to bring help to everyone. Friends who have more good suggestions and opinions can leave a message in the comment area. -Tomato oxtail soup-Features: delicious and fragrant.

~ main ingredients ~: oxtail, tomato, onion and ginger.

~ seasoning ~: fragrant leaves, cooking wine, salt, white vinegar and oil.

~ production steps ~:

1. First, chop the bought oxtail into a shape with a knife and soak it in cold water until there is no blood, and change the water several times in the middle. -(Note: when chopping oxtail with a knife, you can't chop it directly with brute force. You have to chop the knife at the cartilage between the joints, which is really hard to grasp. You can ask someone else to help you chop it directly when you buy it.)

2. Then pour water from the pot, add a few pieces of ginger, scallion and a proper amount of cooking wine, and finally add oxtail. Cover it and bring it to a boil, skim off the floating foam, and remove oxtail with warm water. —— (Note: boil the oxtail in a pot with cold water, and you must use warm water after taking it out. Washing it with cold water is easy to tighten the meat quality of oxtail, which is not easy to stew.)

3. Then pour oil from the pot, add oxtail, fry until oxtail breaks, put it in a stew pot, add fragrant leaves, scallions and ginger slices, and turn to low heat for stewing. —— (Note: oxtail must be fried first and then stewed in the pan, which will make it more fragrant and taste better)

4. Finally, pour oil from another pan, add onion and stir-fry until the surface is slightly burnt, add tomato paste and half a bowl of water, continue to stir-fry, collect the juice, pour it into the stew pot, and add a little warm water and white vinegar when simmering slowly. Add less salt to taste before cooking.

-(Note: at the end, it must be simmered slowly, so that the last fragrance can come out)