Nourishing and Warming Soup in The Cold Autumn Season—korean Oxtail Soup 소꼬리탕

Nourishing and Warming Soup in The Cold Autumn Season—korean Oxtail Soup 소꼬리탕

1. The oxtail is cut into pieces about 4~5cm long along the seam of the bone (I asked the seller to cut it when I bought it), washed, removed excess oil, and soaked in clean water to remove blood (I soaked it for 1 hour).

2. The oxtail that has been in blood water is blanched with boiling water.

3. After blanching, take out the oxtail, wash it with clean water, and set aside (this way the blood will be removed thoroughly, the meat will taste less, and there will be no foam when it is stewed later).

4. Wash the green onion and cut into sections, peel off the ginger and slice into 4 cloves of garlic (the garlic is 2 cloves in the picture, and 2 more cloves were added later).

5. Add a proper amount of water to the pot, add oxtail, green onion, ginger and garlic (my water is a bit too much, to "10 marks", you can add less if you like thicker).

6. Gai Gai'er, plug in the power and switch to the stewed tendons (so the stew is overcooked). According to your own timing, there is about an hour, and everyone decides according to your own situation.

7. During this period, wash the radish, peel and cut into thick slices (I used 6 thick slices here), wash and remove the small stalks of the jujube (not shot, don’t put it if you don’t like the jujube flavor) Thicker), wash the wolfberry and set aside.

8. When the pressure cooker time is up, put the radishes and jujubes in (to shorten the time, I opened the pressure valve to let off some air) and then cooked it with the lid for 1 hour.

9. When the time is up, put the wolfberry in it, and it will be out of the pan after a quarter of an hour (I wringed it for another half an hour at the time, so I didn't need it). In addition, you can put some chopped green onions, I forgot at the time and didn't put them.

10. Put it into a bowl, prepare a little salt, black pepper, and chili powder, and then eat.

11. This is well-tuned. Look~ the meat is out of bone, the beef is soft and rotten, and it melts in the mouth, and it will not jam your teeth.

12. The key point is to add: Drinking oxtail soup must be accompanied by sweet and sour radish kimchi~ Go for the classic greasy match!

Tips:

1. It is better to have the steps of removing blood and blanching the oxtail, so that the meat does not have a strong smell and there are few greasy impurities.

2. If you don't like clear soup, in step 8, you can remove the oxtail, coat it with some salt and black pepper, and put it in a pot to cook.

3. The jujube I made has a strong flavor, so you don't need to add it if you don't like it.

4. The amount of water can be reduced appropriately, mine is to the scale 10, and finally I finished 3 bowls, and there is still a half pot of soup left. . . ==