First, tomato oxtail soup

Ingredients: oxtail 1500g, tomato sauce 500g, sugar 100g, refined salt 20g, a little monosodium glutamate, onion 1 50g, carrot 150g, celery 150g, 2 pieces of sesame oil leaves and 200g of flour paste.

Exercise:

1, remove hair and impurities from oxtail and wash it; Onion and carrot are cut into sections; Wash celery and cut into sections; 2. Put 6000 grams of water into the pot, add oxtail, move to low fire after the fire boils, skim off the blood foam, add onion, celery, carrot and fragrant leaves and cook for 2-4 hours, replenish water at any time, keep the soup at 4000 grams, and constantly skim off the floating powder to avoid the soup turbidity;

After the oxtail is cooked, the soup should be overcooked. Add tomato sauce, salt, sugar and noodles, stir well to form thin soup, then boil and add monosodium glutamate;

4. Remove the big bone from the oxtail, cut the lower half into 20 parts, and put the cooked carrots and peas in the can respectively.

Second, medlar oxtail soup:

Material: 750g oxtail.

Accessories: 50 grams of Lycium barbarum

Seasoning: green onion 10g, ginger 10g, salt 3g, yellow rice wine 10g, monosodium glutamate 2g and soy sauce 8g.

Exercise:

Wash Lycium barbarum, divide it into two parts, one part is boiled in water, and 25 ml of concentrated juice of Lycium barbarum is extracted, and the other part is reserved. Scrape the oxtail clean, cut it into sections, put it in a boiling water pot, take it out and wash it. Put oxtail, Lycium barbarum and ginger slices into a crock, add clear soup, cooking wine, monosodium glutamate, soy sauce, onion and refined salt, first boil with strong fire, add concentrated juice of Lycium barbarum, stew with slow fire, and turn off the fire to taste oxtail.

Third, casserole oxtail soup

Ingredients: oxtail1000g

Accessories: chicken 300g, scallop10g, Jinhua ham 30g.

Seasoning: pepper 2g, onion 10g, ginger 10g, yellow wine 10g, salt 5g, monosodium glutamate 3g and lard 20g (refined).

Exercise:

Burn the oxtail to remove hair, scrub it clean and cut it into sections. Slice the ham. Wash the braised scallops. Cook the hen in a boiling water pot, and take out the washed blood foam. Heat lard in an iron pan, add appropriate amount of pepper, onion (cut into large pieces) and ginger (cut into large pieces) and stir-fry until fragrant. Put the oxtail into the pot, stir-fry the bleeding water with high fire, and continue to stir-fry the cooking wine. After the oxtail is cut off, take it out, wash it and drain it. Put chicken soup in a casserole, add appropriate amount of onion, ginger, cooking wine and refined salt, put oxtail, ham slices, scallops and hen chicken together in the casserole, simmer for about 4 hours, and then turn off the fire to taste oxtail.