Oxtail is a kind of high-grade tonic with medicinal value, which has the functions of invigorating qi and blood, strengthening bones and muscles, tonifying deficiency and beautifying face. Authentic Korean oxtail soup is made of oxtail, jujube and pure Korean ingredients, and it takes more than ten hours to cook. If there is not enough time, the smell of oxtail will not come out at all. It is characterized by not eating salt and monosodium glutamate, and making full use of the delicious taste cooked by oxtail itself. Cooked for a long time, the oxtail soup is thick and white, the entrance is mellow and the oxtail meat is tender.

Raw materials: 2 kg oxtail.

Accessories: jujube 15, medlar 15g, Ophiopogon japonicus 15g, onion and tomato.

Ginger, salt and pepper (optional)

Process:

(1) Wash the oxtail (if the oxtail is intact, it needs to be cut into 4-5cm sections), blanch it in boiled water with ginger, and take it out for later use.

(2) Put water into the casserole, add Lycium barbarum, Ophiopogon japonicus and ginger, add oxtail after the water boils, simmer for about 3 hours, and slowly skim off the oil and foam on it.

(3) When the beef is about to rot, add jujube and tomato pieces to stew for a while, and then take it out when the beef is tender and not deboned.

(4) Beef is seasoned with salt, pepper noodles, onions, garlic and clear sauce.

(5) Boil the soup again, add the oxtail with seasoning for a while, and serve the beef with soup.

★ Improve the ingredient efficacy of Korean oxtail soup;

Lycium barbarum: tonify kidney and essence, enhance immunity.

Ophiopogon japonicus: significantly enhance white blood cells, enhance immunity, and have a mild antibacterial effect.

Jujube: benefiting qi and nourishing blood, calming the nerves, invigorating the spleen and regulating the stomach, and enhancing endurance.

Onion: Improve lipid metabolism and lower blood pressure.