After the beginning of autumn, the weather gradually cools up and you can eat meat tonic. The oxtail is rich in protein and fat, and it has the functions of qi and blood, strong bones and muscles, complement deficiency, and nourishment. It is the best product for fall tonic.
The following describes the practice of Korean style oxtail soup.
Raw materials and seasonings:
Oxtail 2 kg, water 17 cups, 1 onion, 1.5 tbsp minced garlic, 3 tbsp Soy Sauce, 2 tbsp sesame oil, 2 tbsp white sesame seeds, salt amount.
Production:
Wash the oxtail (if the oxtail is whole, you need to cut it into a 4-5cm section) and pour it out in boiling water.
(1) After the soup is boiled again, put the already-stuffed oxtail back in. After boiling, add the pepper seasoning (or not) to serve.
(2) Use chopsticks to test the degree of ripeness of the oxtail. If the chopsticks can be inserted, remove the oxtail and mix it with the seasoning.
(3) Cut onions and chopped green onion. Take a soup pot and add 17 cups of water to boil. Put the oxtail into boiling water, boil it, remove the slick oil carefully, and continue cooking for 3 hours on low heat.
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