It is said to be the most powerful bowl of soup, but this is just a hole in the head. However, this soup does have its own unique characteristics.
This is a soup made by overlapping two soups and simmering together.
If you take out the oxtail and just use burdock, white radish, carrot, white radish tassel, and fragrant shavings to simmer the soup, it will be the legendary "Five Elements Soup".
Shuangniu Tang
Recipe Recommendations
- oxtail appropriate amount
- burdock appropriate amount
- white radish appropriate amount
- carrots appropriate amount
- xiangru appropriate amount
- ginger slices appropriate amount
- seasoning package one
- salty and fresh
- stewed
- an hour
- ordinary
Steps for Shuangniu Tang
1
Add clear water to the pan, add the oxtail, bring to a boil over high heat, remove the foam, and fish out the oxtail.
2
Pour clear water into a casserole, add the scalded oxtail, add ginger slices and seasoning bags (if you don't have star anise, kaempina, pepper, and fragrant leaves), bring to a boil over high heat, turn to low heat, and simmer slowly.
3
When the oxtail is simmered until it is cooked in eight layers, add the chopped burdock, white radish, carrot, white radish tassel, and fragrant shavings. Simmer over slow heat until the oxtail is cooked.
4
After simmer the soup, add salt, chicken essence, and pepper to taste a little. Pour into a soup bowl and sprinkle with minced coriander.