Korean oxtail soup, with its unique method of seasoning and distinctive - the first oxtail wide water slowly simmered, and then the oxtail and soup seasoning, garnished with some chopped green onions, egg skin, placed in a hot stone pot, poof, steaming hot to the table, the soup mellow and fresh, the oxtail is crispy and flavorful, it is really a rare warm and nourishing winter soup! It is a warm and nourishing winter soup!

Process: Stewing

Flavor: Savory

Time: <hours

Calorie: Higher

Ingredients:

Oxtail 600g, Milk 100ml, Egg 1, Jujubes (dry, large) 8, Chinese wolfberries 1 handful, Spring Onion 1, Garlic 4 cloves, Soy Sauce 3 tablespoons, Sesame Oil 2 tablespoons, Salt 2 teaspoons. 2 teaspoons of pepper

Cooking steps:

1. Wash the oxtail, cool water in a pot, boil over high heat and keep boiling for 3 to 5 minutes, out of the blood foam

2. Fish out the oxtail, rinse with running water

3. Another casserole dish, I use a cast-iron pot, add a sufficient amount of water of about 2,000 milliliters, boiled over high heat into the oxtail

4. p>4. Boil over high heat, and beat away the floating foam and floating oil

5. Turn to medium-low heat to maintain the boil, simmering for about 2 to 3 hours, until the oxtail is cooked, if the soup has been whitened, do not add the back of the milk can also be

6. Fished out of the oxtail, add the finely chopped green onions, minced garlic, soy sauce, pepper and sesame oil, scratched marinated for 15 minutes or more

7. Add jujubes in the soup and milk Add dates and milk to the soup and bring to a boil again

8. Add the marinated oxtail and shake off the seasoning as much as possible

9. Boil the soup over high heat and beat off the froth

10. Add salt to taste

11. Add a pinch of pepper to taste

12. Add goji berries and turn off the heat as soon as it's boiling

13. A few slices of green onion

14. stone pot or small casserole hot, while hot into the oxtail and soup, garnished with green onion and egg skin shredded, on the table to open the rub

Cooking tips:

At a time, add enough water, to avoid adding water to affect the taste

You can also use the high-pressure cooker stewing oxtail, steam about 20 to 30 minutes after the natural exhaust, and then seasoned

To keep the oxtail, you should use a pressure cooker, and the natural exhaust

This is a good idea. p>

To keep the soup white, marinate the oxtail as much as possible using light-colored soy sauce, the process picture is taken twice, there are some differences in color, does not affect the taste

Plus milk to enhance the flavor and color is a very good recipe, you do not like it can not be added