Oxtail White Radish Soup

Name: Oxtail White Radish Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Oxtail; 1 White radish; 1 Green onions; 1 teaspoon salt; 1 teaspoon Chicken Essence; 1 piece ginger

by Tranquil 1995568

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Oxtail not only has the power of nourishing the middle and nourishing qi of beef, but also has the effect of filling the essence and replenishing the marrow of beef. Long-term service can prolong life. Li Shizhen said: Beef marrow can nourish the lungs and kidneys, and moisturize the skin. It has a wonderful effect in treating fractures, rubbing injuries and pain. "----
Oxtail has the best effect of replenishing blood and qi, and is more suitable for women. Medicine tonic is not as good as food tonic. It is the best state of life to absorb reasonable dietary nutrition every day and maintain an optimistic mood. . . . . .

Ingredients

1000g Oxtail
1 White Radish
1 Green Onions
1 teaspoon Salt
1 teaspoon Chicken Essence
1 piece Ginger

Oxtail White Radish Soup

1. Soak the oxtail in cold water for half a day, changing the blood water several times in between, until the water is clear.

2. Boil the meat in a pot and cook for 3 minutes to remove any foam

3. Change the water in the casserole, the water is 3 times that of oxtail. Enlarge the green onions and ginger, and simmer for 2 hours.

4. Wash the white radish with a hob and cut it for later use

5. The meat is soft and rotten for 2 hours. The soup has turned white. Add the white radish and simmer for another 10 minutes. Turn off the heat. Finally, add salt and chicken essence. Because it was summer, I didn't put other supplements.

Tips:
1The oxtail in cold water is good for the slow release of nutrients and decomposition. When the pot is left uncovered for the first 10 minutes, the meaty smell will evaporate with the heat. When the water in the casserole is boiled, there will be foam, and then use a spoon to remove it, so that the soup will be clearer.
2 Put the salt last. According to the elderly, putting the salt first will make the meat tight (￣～￣), so I can’t chew, so I always put the salt last for the meat.