Korean Oxtail Soup

Name: Korean Oxtail Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 700g Oxtail; 3 liters Shimizu; 2 tablets Sliced ginger; 1 stage Green onions; Some salt; Some pepper; 1 piece onion

by Caoxi pig

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Oxtail is a particularly good nourishing ingredient. It is not only rich in taste, but also rich in calcium and collagen. After a long time of cooking, it can be cooked into a soup, which can fully release its deliciousness. Eating oxtail soup can benefit blood and qi. Strong muscles and bones, with great vitality, nourishing and nourishing effect, it is a nourishing and health soup suitable for all ages, especially suitable for winter and spring on wet and cold days.

Oxtail soup is also a common soup in Korean cuisine. Serve a serving of hot in a black stone pot. The milky white oxtail soup is seasoned with only a small amount of salt, pepper, and green onions, and you can enjoy a rich and rich oxtail soup.

The correct way to eat Korean oxtail soup is to pour the rice into the oxtail soup, press the spoon to loosen the rice and mix with the oxtail soup. When eating, spoon a spoonful of soup with rice, and cover a small piece of Korean kimchi on the surface of the rice. Finally, the beef on the oxtail bone is eaten, and then sucked into the bone marrow, so that the delicious oxtail soup and rice is finished. After eating, the whole body is warmed up, full of energy and full of vitality. full

The preparation of Korean oxtail soup is not difficult, and the materials are not complicated. It pays attention to time and heat. In order to make the final oxtail soup appear clear and milky white, it should be cooked thoroughly after the first 1.5-2 hours of boiling. Take out the onions, green onions, ginger slices and other ingredients. The oxtail soup will continue to be boiled for 3 hours on a low fire. The whole boiling time takes 4.5-5 hours. Any deliciousness is worth the wait. The oxtail soup is cooked for a long time. Clear milky white, full-bodied scent, double the taste

Ingredients

700g Oxtail
3 liters Shimizu
2 tablets Sliced Ginger
1 stage Green Onions
Some Salt
Some Pepper
1 piece Onion

Korean Oxtail Soup

1. After washing the oxtail, soak it in clean water for 12 hours to remove blood. Change the water every four hours

2. Pour the water in which the oxtail is soaked, and then wash the oxtail slightly

3. Pour the washed oxtail into the pot, and then pour in an appropriate amount of water, the amount of water is suitable to be under the oxtail

4. When the water in the pot boils and the froth rises, turn off the heat

5. Pour out all the broth of blanched oxtail

6. Place the blanched oxtail under the faucet and wash away the scum

7. Place the oxtail with smoky foam in a casserole or deep pot

8. Pour 3L water

9. After peeling the onion and cutting it in half, cut the onion in half on the waist, cut the scallion into a long section, and slice the ginger.

10. Add the green onions, onions, and ginger in turn, then cover the pot

11. After boiling the soup on high heat, skim off a small amount of foam and turn to low heat

12. After simmering for 1.5-2 hours, use a spoon to remove the onion, green onion, and ginger slices

13. Continue to boil for 3 hours, wait until the soup is milky white and the meat on the oxtail can be easily deboned.

14. Put the oxtail soup in a stone pot, add a little salt and pepper to taste

15. Add a little green onion rings

16. The milky white oxtail soup is complete and can be served with rice

17. Pour the rice

18. Use a spoon to mix the rice and oxtail soup

19. The correct meal is when you eat, spoon a spoonful of rice, add oxtail and kimchi into your mouth.

Tips:
1. In order to make the boiled oxtail soup clear and milky white, the boiled oil must be skimmed during the boiling process;
2. Korean kimchi is the basic of Korean cuisine. It is a basic side dish that Koreans eat at every meal every day. It is also a delicious ingredient for cooking some Korean cuisine. Therefore, you can make some kimchi at home and keep it. The older the kimchi, the better. ；
3. The preparation of Korean beef offal soup is similar to that of oxtail soup. The only difference is that the offal should be taken out after simmering for about 2-2.5 hours, and the beef bones should be boiled until the soup becomes milky white. Chopped chopped offal, top with broth, and top with green onions.