Korean Oxtail Soup

Name: Korean Oxtail Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 600g Oxtail; 100ml milk; 1 piece egg; 1 small handful Wolfberry

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Korean-style oxtail soup is unique with its unique seasoning method-first, simmer the oxtail in wide water slowly and carefully, then season the oxtail and the soup separately, garnish with chopped green onion and egg skin, and place it on the hot stone. In the pot, the soup was served hot and thick, the soup was mellow and fresh, and the oxtail was crisp and tasty. It was really a rare warm and nourishing winter soup!

Ingredients

600g Oxtail
100ml Milk
1 piece Egg
1 small handful Wolfberry

Korean Oxtail Soup

1. Wash the oxtail, cool it in a pot under the water, boil it on high heat and keep it boiling for 3 to 5 minutes to remove blood foam

2. Remove the oxtail and rinse it with running water

3. Another casserole, I use a cast iron pot, add enough water about 2000ml, boil over high heat and add the oxtail

4. Bring to a boil on high heat, and remove the scum and oil

5. Turn to medium and low heat to keep boiling, and simmer for 2 to 3 hours until the oxtail is cooked and rotten. If the soup is already white at this time, you can do without the milk behind.

6. Remove the oxtail, add chopped green onion, minced garlic, light soy sauce, pepper and sesame oil, marinate well for more than 15 minutes

7. Add dates and milk to the soup and boil again

8. Add the marinated oxtail, shake off the seasoning as much as possible

9. After the fire is boiled, remove the foam

10. Add some salt to taste

11. Add a little pepper to taste

12. Add medlar, boil and turn off the heat

13. Spread the egg into egg skins and shred, then cut a few slices of green onion

14. Heat the stone pot or small casserole, add the oxtail and the soup while it is hot, garnish with chopped green onion and egg crust, serve and start rubbing