Recipe: Oxtail soup radish

Home Cooking Recipe: Oxtail soup radish


The richness of the oxtail soup, combined with the sweetness of the white radish, is both refreshing in the summer and warm and heavy in the winter!



  1. Boil the soup first: 1) Soak the oxtail cold water for 20-30 minutes, wash the blood water 2) Add enough water to the oxtail, half cut the onion, peeled garlic (put more, put a whole garlic on the whole), fire Boil it and change it to a small fire, remove the floating foam, then boil the floating foam on the fire, and then remove the floating foam. Repeat this several times until no froth is coming out. Turn to low heat and simmer for 2-3 hours. Xiaoqi likes the thin part of the oxtail. Compared with the thick oxtail part, the thin part is more rich in gum, less oily and tender, and it is almost cooked after 2 hours of stewing. It is more simmering for 3 hours. If it is a thick oxtail, it should be stewed for a little longer, about 3 hours.

  2. Remove the garlic and onions and throw away the oxtail and soup separately and refrigerate overnight.

  3. Peel the white radish, cut in half, like to eat a thin radish slice, and then cut a thin slice of about 5mm. If you like to eat thick radishes, cut about 2cm of radish.

  4. After the oxtail soup is refrigerated overnight, the oil will separate and can be sucked away with blotting paper. The oxtail broth is boiled and changed to a small fire. Add the white radish and stewed oxtail, season with salt, and simmer on low heat. If it is a radish slice, it will be stewed for 10-15 minutes. If it is a radish block, it should be stewed for 20-30 minutes before it can be stewed and stewed transparent. This stewed oxtail and radish will have a salty taste. If you like the original taste of oxtail and radish, you can stew it and then add salt to taste.

  5. Shallots with chopped green onion, oxtail radish soup, sprinkle with chopped green onion, a little white pepper, start!


If you like a fat-rich partner, you don't need to refrigerate to remove oil. You can put it in a radish or radish block for about 15 or 30 minutes before the oxtail is stewed. Stewed and eaten directly.

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