Oxtail with a small fire prairie to remove the residual hair, the outer skin burned to charred black, put into cold water to soak soft, with a fruit knife to scrape clean the surface gray and black, by the joints cut into segments. Hot pot is easy to fire, pour cold water to boil, add green onion, ginger, put the oxtail boiled through the fish up to clean. Put the oxtail with old hen soup and then cook 1 time fished up, put into the hot pot with garlic, refined salt, scallion, ginger, note Qing dynasty soup with a lid, on the steam drawer steamed until soft, about 2 bells. Carrots, nest bamboo shoots peeled, peeled into a diameter of 2.5 centimeters of the ball, with boiling water to cook through, put into the soup steamed oxtail, and then add chicken essence, again steamed for 20 minutes, followed by the unlocking of the cover, to remove the bleaching oil, fished out of the ginger and garlic, the original bowl of soup on the dish that is completed.

What are the tricks of the trade for oxtail soup

2. Korean Oxtail Soup

Cut the scallions into scallion segments reserved. Take a hot pot and add 17 cups to boil. The oxtail chopped into small pieces, cleaned and put into the boiling water, boiling, the bleaching oil carefully fished out, turn the fire to continue to cook for 3 hours. Use chopsticks to detect the level of rotten oxtail, if the wooden chopsticks have long been able to put in the case, the oxtail will be removed, and the seasonings tossed into the flavor reserved. Let the sauce boiling again, and then has been mixed into the flavor of the oxtail put back, boil, add seasonings seasoning can be taken on the dish.

Oxtail soup recipe tips and tricks

3. Traditional Oxtail Soup

Oxtail cut into segments, placed in the electric oven, roasted until orange brown. Carrots, round onions cut into pieces and fried in cooking oil to get the flavor, add tomato sauce, rosemary and flour, fried through the lamb broth, funds into the oxtail, stirring well, with a large fire to boil, and then change to simmer until the oxtail is soft and tender. Pour out the tonic soup, filter out the solids, pick out the oxtail, remove the bones and leave the meat, cut into small dices. Take the carrot, spring onion, celery and potato and cut them into cubes of the same size as the oxtail. Heat the oil in a pan, add the shallots, celery, carrots and potatoes, add the red wine, extract and pour in the oxtail broth, then add the diced oxtail after the vegetables and fruits have simmered and burned to a crisp. Add a small amount of spicy sauce, Meiji soy sauce, salt and pepper seasoning in the soup can be.