Several small potatoes in section 3-4 of oxtail.

Tomato, two white peppers, right amount.

Appropriate amount of shallots and coriander

A little salt and some carved wine.

6-7 slices of ginger

The practice of oxtail soup

Step 1

Boil hot water in a pot, put the cleaned oxtail into boiling water, blanch it, and remove the blood water for about 10 minute; (This step is crucial, the blood is removed fully, that is, the odor of oxtail is reduced.)

Step 2

After blanching, rinse the oxtail and remove the foam for later use;

Step 3

Take another pot, boil the water, add the oxtail to be used, cover the pot and let it boil;

Step 4

After boiling, open the pot cover, add 6-7 pieces of ginger and spray some carved wine in order to enhance the fragrance of oxtail;

Step 5

Cover the pot, and call medium heat to continue boiling the pot 10 minute;

Step 6

10 minutes later, turn the fire into a slow fire, that is, a small fire, and slowly stew the soup for about 3 hours; (You can check the firepower occasionally during the period)

Step 7

Hours later, cut the tomatoes and potatoes into cubes, put them into oxtail soup, turn up the fire and bring the soup to a boil;

Step 8

After boiling, continue to adjust the fire to slow fire and stew slowly 1 hour;

Step 9

1 hour later, add a little salt to the soup, depending on your taste; Then continue to stew 1 hour, which is the last hour.

Step 10

1 hour later, as shown in the figure, turn off the fire.

Cooking skills of oxtail soup

Add tomatoes and potatoes, one is to add flavor, and the other is to absorb oil. Oxtail is relatively heavy in oil. If it is stewed with pure oxtail soup, it needs to be dripped continuously during the stew to skim off the oil slick. But once tomatoes and potatoes are added, this step can be omitted.