Wash the oxtail bones for 3 hours, into the boiling water pot, add cooking wine, and drain the water after drowning.
The white radish is washed and peeled, and the hobs of moderate size are cut for use.
Pour enough water into the soup pot and add the oxtail bones and onion ginger.
The fire is boiled and simmered for 3 hours, stewed to the soup white, and the meat is rotten.
Cut into the chopped radish pieces.
Turn the radish into the pot and continue to stew for 45 minutes on low heat.
Adjust the amount of salt according to your taste.
Then stew for about 10 minutes, put in the washed simmer, turn off the heat.
1. The oxtail bone should have milky white fat and deep red meat with the same ratio of meat to bone. The tail is delicious and nourishes, and the tail is rich in gum and full of flavor. 2. The oxtail bone contains protein, fat, vitamins and other ingredients, and has the effects of qi, nourishing, and strong bones. 3, beef tail bone stewing time should not be too short, usually 3-4 hours, in order to the oxtail gelatin and delicious volatilization. 4, like radish soft rotten, put the time in the soup pot earlier, like a bit crisper, put it in the pot later.