In the supermarket, the oxtail is cut into sections in a fresh-keeping box. The cross section of the oxtail is very nice, like a flower, red and white. The oxtail oil is relatively large. Generally, when you buy it home, it is burned with carrots. The carrots absorb the oil of the oxtail and become delicious and good for absorption. But I am a soup jar. Every meal has a delicious soup. I feel that this day is not white. So, I also used it to make soup. This soup belongs to Korean style. I have had a drink in Korean restaurant. After copying it, I am very good. The winter dinner needs a thick soup to drive away the cold of the day.
A box of oxtail, soaked cold water for more than 2 hours to clean blood.
Put a little bit of oil on the frying pan, dry the oxtail, put it in a frying pan, fry until both sides are browned.
Stir-fried oxtail into a saucepan, add boiling water, onion ginger, fragrant leaves, and simmer the wine to boil.
After the soup boiled, the foam was beaten, and the medium fired the soup until it was thick and white and simmered for 2 hours.
After 2 hours, remove the oxtail from the soup, use the onion ginger and minced garlic, a little sesame oil, a little black pepper powder, stir well and marinate for at least 15 minutes.
Remove the oil from the soup, pickle the oxtail, remove the onion, ginger and garlic marinade, and then add the jujube soup before the stew and simmer the oil. At this time, you can also add jujube, a few scallions. Cook together.
The oxtail soup is boiled again, seasoned with salt, sprinkled with green onion and egg skin.