1. Ingredients: 700 grams of oxtail, 3 liters of water, 2 slices of ginger, 1 section of green onion, and appropriate amount of salt.

2. After washing the oxtail, soak it in water for 12 hours to remove the blood. Change the water every four hours.

3. Pour away the water in which the oxtail is soaked, and then wash the oxtail briefly.

4. Pour the washed oxtail into the pot, and then pour in an appropriate amount of water. The amount of water should cover the oxtail.

5. When the water in the pot boils and foam starts to form, turn off the heat and pour out all the soup used to blanch the oxtail.

6. Place the blanched ox tail under the faucet and let the running water wash away the foam.

7. Place the oxtail from which the foam has been washed away in a casserole or deep pot, and pour 3L of water.

8. Peel the onion, cut it in half, cut it in half across the waist, cut the green onion into a long section, and slice the ginger.

9. Add green onions, onions, and ginger slices in sequence, and then cover the pot.

10. After boiling the soup over high heat, skim off a small amount of foam and turn to low heat.

11. After simmering for 1.5-2 hours, use a spoon to take out the onions, green onions and ginger slices.

12. Continue to simmer for 3 hours, until the soup turns milky white and the oxtail meat falls off the bones easily.

13. Put the oxtail soup into a stone pot, add a little salt and pepper to taste, and add a few green onion rings.

14. The milky white oxtail soup is completed and can be eaten with rice.