Cooking Steps

1. 

   Step1:Wash the tailbone after soaking.

2. 

   Step2:Lower the pot in cold water. Boil it and skim off the froth. Take it out for standby.

3. 

   Step3:Put the pickled cauliflower, kelp, fungus and beancurd into the casserole together with the oxtail bone after flying water.

4. 

   Step4:Add onion, ginger, pepper, seasoning bag and hawthorn. Fill in the clear soup and stew for 23 hours.