【tomato and Oxtail Soup】

【tomato and Oxtail Soup】

1. Prepare all materials;

2. Soak the ox tail in clean water for a few hours in advance, preferably overnight, and change the water several times in between;

3. After the soaked beef tail is washed, put it into the pot, add ginger skin, a lot of water and a little high-grade liquor, and heat it over high heat;

4. After boiling, continue to cook for 5 to 8 minutes, during which time the foam should be removed;

5. Remove the tail of the ox, wash it with warm water, and drain the water for later use;

6. Slice the onion and cut the tomato into cubes;

7. Put a little olive oil in the pot, when it is 50% hot, pour the onions into the pot;

8. Stir fry on medium high heat, fry the onion until the surface is slightly golden, turn off the heat;

9. Take the big belly clay pot, put in the loose ginger, and the washed ox tail;

10. Add enough clean water, the amount of water must be large;

11. Heated by fire. After boiling, if there is any scum, continue to clear it;

12. Add diced tomatoes;

13. Add onions

14. Add the spices that have been washed with water in advance;

15. Add a few drops of rice vinegar;

16. Heat on high heat until the soup in the pot boils, continue to cook for 5 minutes;

17. Turn to a low heat, close the lid, and start a small fire slowly;

18. After about 2 hours, open the lid, add the cut corn, and continue to cook for 1.5~2 hours on low heat;

19. Put chopped coriander in a small bowl;

20. Add appropriate amount of salt;

21. Pour in the cooked oxtail soup and you are ready to eat.

Tips:

1. It is best to let the seller help to chop the cow tail, and then if there is a lot of fat, part of the fat can be removed in advance. I bought this imported oxtail, which has been repaired for fat in advance, so it’s okay;

2. After blanching the oxtail, wash it with warm water to clean the surface oil;

3. When stewing oxtail, add a little rice vinegar to help the calcium in the oxtail better separate out. But it must not be too much, just a few drops;

4. I use purple onions. I am afraid that it will be spicy after cooking, so I stir-fried it beforehand and it feels good;

5. Whether the tomatoes are peeled depends on personal preference. In fact, after a long time of simmering, the tomato skin will fall off by itself;

6. The amount of spices must not be too much, otherwise the original scent of the cow's tail will be destroyed.