Chinese Food
Oxtail soup
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Oxtail is the most active part of cattle. It's nutritious and suitable for winter supplement. The price of oxtail is a little high. In order to save costs, Korean restaurants now change oxtail soup into steak soup. But on the taste and nutritional value, oxtail soup is better. It's good to drink soup alone or soak rice.
Cooking ingredients
Cooking Steps
Step1:Choose the thin tail. Middle section. Remove the fat and oil fascia on the surface. Soak in cold water for three hours to remove the blood. Cool the underwater pot. Boil for two or three minutes. Take out the tail and wash the froth with warm water. Pour out the water in the pot.
Step2:Lift up a pot. Pour in enough cold water. Put in the oxtail. Cover it with a big fire and boil it. Skim off the froth on the water surface. Put in ginger slices, scallion knots, two spoonfuls of cooking wine. Cover it with a small fire. The pot is slightly bubbling. Stew for two hours.
Step3:Carrot. Lotus root. Wash, peel and cut into hobs. Wash and cut corn into sections.
Step4:Put corn, carrot and lotus root in the pot and stew with oxtail soup for another hour.
Step5:After stewing, add a little salt and white pepper according to your tast
Step6:Completio
Cooking tips:Salt can't be put too much. It can't be put too early. The oxtail can't be bought fat. It can't be stewed directly with the first pot of water. It must be boiled and scalded once. Otherwise, there will be a lot of oil that can't be drunk and delicious.
