1. Prepare materials
2. Wash the oxtail and blanch it in water. Put two slices of ginger, a spring onion, and a little cooking wine in the pot. After the water is boiled, cook for two more minutes to boil the blood in the oxtail.
3. Wash the blanched oxtail and put it in a casserole, add ginger slices and green onions, add water and simmer, turn to a low heat for 2 hours
4. Radishes, carrots, cut into pieces with a hob, and cut mushrooms into small pieces
5. After the oxtail is simmered, take out the meat and put it in a casserole. Add radishes, carrots and mushrooms. After boiling, skim off the butter
6. After the radish is soft and rotten, add some salt and pepper to it.
Tips:This casserole is very small, just good for two people, no leftovers
