Stewed Oxtail Soup
Oxtail slow-simmered with carrots and celtuce until the broth is clear and flavorful and the meat falls tender.
Ingredients
Oxtail (singed to remove residual hair, scraped clean of blackened surface, chopped into sections at the joints)
2
Carrots (shaped into balls)
250 g
Asparagus lettuce (shaped into balls)
500 g
Chicken broth
to taste
Scallion segments
to taste
Ginger slices
to taste
Fine salt
to taste
MSG
to taste
Cooking wine
to taste
Instructions
1
Prepare the oxtail
Sing the oxtail over low heat to remove any residual hair until the surface turns scorched yellow, then soak in cold water to soften. Use a small knife to scrape the blackened surface clean, and chop into sections at the joints.
2
First simmer
Place a soup pot on the stove, pour in water, and bring to a boil. Add the scallion segments and ginger slices, then cook the oxtail until tender. Remove, rinse clean, then simmer again in chicken broth. Transfer to a soup bowl, add the cooking wine, fine salt, scallion segments, and ginger slices. Fill with chicken broth, cover, and steam for about 2 hours until completely tender.
3
Finish the soup
Peel the carrots and lettuce, shape them into balls, blanch in boiling water, then add them to the steaming oxtail broth. Add MSG and continue steaming for 20 minutes. Remove the lid, skim off the surface oil, take out the scallions and ginger, and serve in a soup bowl.
