White tips on how to cook Korean style oxtail soup

The preparation of Korean-style oxtail soup.

Ingredients: Oxtail 500g

Sliced ginger 5 slices.

7 cloves of garlic.

Korean soju to taste.

Chives to taste.

Black pepper [grinding] to taste.

Method 1Handling the oxtail: Soak the oxtail in clean water for about 3 hours, and change the water every hour to soak in the blood water.

Fill the pressure cooker with water, put the soaked oxtail in it, add ginger slices and shochu, bring to a boil over high heat, and then keep skimming off the foam, be sure to skim it, then take out the ginger slices, put in the garlic head, cover the lid and cook over high heat, don't close the lid tightly, now is not the time to use high pressure.

2.Cook on high heat for 1 hour, change to medium heat and cook for 2 hours until the soup turns milky white, then cover the pot tightly and press for 5 minutes.

3.When you want to eat it, pour the oxtail and soup into a stone pot and heat it, and when it boils, add chives and black pepper, and you can also put some kimchi in it!

Tips: The oxtail should be fresh, and the milk smell can be gradually smelled when soaked in water, indicating that the oxtail is relatively fresh.

Oxtail soup takes a lot of time, so of course you can do your own thing when cooking. 1.First soak the oxtail piece by piece in cold water, soak the blood water, soak it for half an hour at a time, soak it 5 or 6 times, so that you don't need to fly water, the main thing is to boil out some of the essence of the oxtail in hot water.

2.Slice the ginger, peel out the garlic, cut the green onion obliquely, throw it into the pot with the oxtail and add water, boil over high heat, there will still be floating powder in the process of boiling, of course, it is slowly beaten, I almost turned on medium and high heat to beat the floating powder for 20 minutes, and then it was almost, add rice wine or cooking wine, boil over high heat, at this time there will be the last wave of floating powder, beat clean. Turn the heat to low and keep the pot gurgling and boiling, wait, 5 6 hours 7 8 hours can be, you can be really anxious for 3 hours, don't rush the pot and don't run the water, 10 hours can be.

3.After many hours have passed, you can see that the soup has become very white, fragrant and rich. Clip out the oxtail and add salt so that the soup is still white, and you can also put soy sauce to darken the soup.

and sesame oil, white pepper. Symbolically marinate, throw back into the pot and bring to a boil over high heat.

4.After boiling, turn off the heat, chop the coriander and black pepper, throw it into the pot, and you can eat.

5.Post Office Hong Kong drama, it's so delicious and delicious, you must try it, and it's not troublesome. Don't worry too much about how much to put in each ingredient, just look at it, make a few more dishes and you can try it

In a large bowl, put the oxtail in front of the position, soak it in cold water for 2 hours, and put it in the refrigerator. At this time, a lot of blood will be soaked out. Drain the blood and add blisters.

Change the water 4 5 times like this. Eventually, the water will be almost bloodless. The oxtail soaked in this method does not need to be soaked in blood when the soup is changed, and the soup is very clear.

2.Put 6 7 cups of water in a large pot, after the water boils, add oxtail, garlic, ginger, white basket, leek. Once the water is boiling, turn the heat to the lowest setting, cover the pot and simmer for 5 hours.

Don't stir in between. The soup should be like skim milk after 5 hours, with a faint white color. 3.

Strain out all the vegetables with a large colander and remove some of the butter, leaving only the traces of the cow and the soup. The best way to remove butter is to put the soup in the refrigerator overnight and take it out the next day to remove the oil from the top layer of freezing. Butter is very difficult to digest, so you must remove most of the oil before drinking.

4.Finally, add salt, black pepper noodles and green onions.

You can add milk to simmer together, and here's how to do it

Ingredients: 600g oxtail, 2000ml water, 100ml milk (optional), 1 white radish, 1 tablespoon minced shallot, 1 tablespoon minced garlic, 3 tablespoons light soy sauce, 1 2 teaspoons of white pepper, 2 tablespoons of sesame oil, 1 tablespoon of green onion, 8 red dates, 1 handful of wolfberry, 1 handful of coriander, 1 handful of sweet potato flour, appropriate amount of salt, appropriate amount of white pepper.

Production steps: 1. First wash the oxtail, put it in a pot under cold water, boil it over high heat and keep it boiling for 3-5 minutes to clean the blood foam.

2. Remove the oxtail and rinse it with running water.

3. In another pot, add 2000ml of water, add oxtail after boiling over high heat, bring to a boil over high heat, remove the foam, and then turn to medium-low heat to keep boiling. Simmer for 2-3 hours until the oxtail is cooked through.

4. In the process of stewing, prepare side dishes: slice or cut the radish into small pieces, mince the shallots and garlic, and cut the green onions into small rings.

5. After simmering for 2-3 hours, take out the oxtail, add minced green onion, minced garlic, light soy sauce, pepper and sesame oil and marinate for at least 15 minutes.

6. Wait for the oxtail to marinate for more than 15 minutes, shake off the excess marinade as much as possible, put it in a pot, bring to a boil over high heat, add salt and white pepper to taste, and then add wolfberries to boil.

7. Add sweet potato flour and cook at this time.

8. Finally, remove the foam and you can prepare for plating.

9. Put chopped coriander and green onion rings on the plate and enjoy.

Stewed oxtail soup is a common soup dish, especially in the cold winter months, which is more nourishing to the body. In the following steps, we will show you how to stew oxtail soup so that it turns white quickly.

Step 1: Buy oxtail.

When buying oxtails, you should observe carefully and choose parts that are whiter in color and tougher in flesh. The meat in these parts is more tender and has less fat, which reduces the greasy texture of the soup. Cavity pants.

Step 2: Cleaning process.

Wash the oxtail, cut it into suitably sized pieces and set aside. At the same time, peel a few stalks of green onion and ginger and cut them into pieces for later use. Secondly, blanch the oxtail, which will eliminate the odor and make the soup more delicious.

Step 3: Blanch and soak.

Put the blanched oxtail into the pot, add an appropriate amount of water, add cooking wine, green onion and ginger and other condiments, bring to a boil and transfer to a casserole to simmer. If possible, soak the tail for a while before simmering to help make the meat fuller.

Step 4: Simmer over medium-low heat.

When simmering, do not turn on high heat, but reduce to medium-low heat and simmer. This will allow the oxtail to slowly ripen and become more tender. Note that you should regularly check the amount of water in the casserole halfway, add water in time, and stir well to avoid sticking to the pot.

Step 5: Gas stove or electric ceramic stove.

It should be noted that when cooking oxtail soup, it is best to use alternating heat source equipment such as gas stoves or electric ceramic stoves, because their heat sources are relatively stable and will not be as easy to intermittent as induction cookers, so that oxtail soup is not rotten and does not taste good.

Step 6: Season to taste.

After the oxtail is boiled, add an appropriate amount of salt, pepper and other condiments to improve the taste of the soup. So, how do you make oxtail soup white quickly? At this time, you can add an appropriate amount of fresh milk, stir it well, and the soup color of the oxtail soup will become white quickly.

Step 7: Remove from the pot.

After the above steps, the oxtail soup is finally ready to come out of the pot. Before cooking, you can adjust the taste again according to your personal taste. Once out of the pot, pour the oxtail soup into a large bowl and sprinkle with some coriander or chopped green onions.

In short, stewed oxtail soup turns white quickly, which requires skillful skill and patience, as well as attention to selection, handling, stewing, and seasoning. Only in this way can you stew a bowl of white and fresh oxtail soup, which warms the stomach and heart.