Korean oxtail soup

Korean-style oxtail soup () has a light and kind taste. It moistens the lungs and kidneys, and nourishes the muscles and delights the face. It has a magical effect on strengthening the body. It is a soup with very nutritional value. Because oxtail is rich in collagen, it can replenish physical fitness and replenish amino acids and proteins in the body. It has a good effect on the physical development of teenagers and is also a nutrient for patients during their recovery period. The wolfberry fruit in the soup has the effects of replenishing the kidney, replenishing the essence, and improving the body's immunity, while the jujube has the effects of replenishing qi, nourishing blood, tranquilizing the nerves, replenishing the spleen and stomach, and enhancing endurance. It is a rare nourishing soup in cold autumn.
Originally, oxtail soup needed to be cooked in a soup pot for a day. I improved it here and used an electric pressure cooker. It took two and a half hours to cook it. In the end, the meat on the oxtail became soft and rotten ~~ Probably because of the jujube and wolfberry, the soup color is clear, not that the soup color is white. No seasonings were added when making the soup, but when drinking it, add appropriate amount of salt, black pepper, and paprika powder according to your own taste.

Recipe Recommendations

oxtail 500g
white radish a piece
jujube of 3
wolfberry fruit appropriate amount
green onions Yixiaogen
garlic 4-merous
Jiang 2 tablets
salt appropriate amount
black pepper appropriate amount
chili powder appropriate amount

other
pot
several hours
ordinary

Steps for Korean oxtail soup

Cut the oxtail into pieces about 4 to 5cm long along the bones (I asked the seller to cut it when I bought it), wash it, remove excess oil, and soak it in clear water to remove blood (I soaked for 1 hour).

Blanch the oxtail that has been in bloody water with boiling water.

After blanching, remove the oxtail, wash it with clean water, and set aside (this way, the blood is removed completely, the meat smell is light, and there is no foam when stewing later).

Wash the green onions and cut them into sections, peel the ginger and slice them, and 4 cloves of garlic (the garlic in the picture is 2 cloves, and 2 more cloves were added later).

Add appropriate amount of water to the pan, add oxtail, onion, ginger and garlic (I have a little too much water, reaching the 10th mark, so you can add less if you like the thick ones).

Cover the lid, plug in the power, and adjust to the stewing of the tendons (so the stewing is cooked well). According to your own timing, there is about 1 hour, and everyone decides according to your own situation.

During this period, wash and peel the radish and cut it into thick slices (I used 6 thick slices here), wash and remove the small stalks of the jujube (I haven't photographed it, and don't put it away if you don't like the taste of jujube. After I do this well, the taste of jujube will be slightly strong), wash the medlar and set aside.

When the pressure cooker time was up, add radish and jujube,(in order to shorten the time, I opened the pressure valve to let off some air) and then cover and cook for another hour.

When the time is up, put in the wolfberry, and it will be ready for 15 minutes (I squeezed for another half an hour at that time, so I didn't need it). In addition, you can put some chopped green onions, but I forgot about it at that time and didn't put it in.

Pour into a bowl, prepare some salt, black pepper, and chili powder, and serve.

This is seasoned. Look ~ The meat is all boned. The beef is soft and rotten, and it feels like it melts immediately in the mouth. It will never get stuck in its teeth.

Here are key additions: When drinking oxtail soup, you must be served with sweet and sour radish and kimchi ~ get rid of the greasy classic combination!