2 peppers, 50g cooking wine, 50g onion, 0/5g sesame/kloc (baked), and 3 aniseed. The production process is 1. Soak Tricholoma matsutake in water, wash it and cut it into 3 mm thick umbrella pieces. Cleaning dried capsicum, removing pedicels and seeds; Wash the onion and cut it into 1.5 cm square dices; Canned bamboo shoots are also cut into cubes the size of onions. 2. Remove the dirt from the oxtail, wash it, chop it into pieces, put it in a boiling water pot, scald it with bleeding foam, take it out, wash it, put it in the pot with clear water, add the oxtail, boil it, skim the foam, add seasoning, dried pepper and pepper, cook for 4 hours, skim the oil foam twice in the middle, and take it out when the oxtail is cooked. Heat preservation 4. Put peanut oil in the stew pot, heat it to 50%, add chopped green onion, stir-fry until raw, add pine mushroom slices and bamboo shoots, stir-fry slightly, then pour the cooked oxtail soup into the stew pot, bring it to a boil, add peas, cooking wine, salt, white pepper and monosodium glutamate, adjust the taste, add oxtail and hot chicken soup, and bring to a boil for 5 minutes.
White radish oxtail soup
Main ingredients:
Oxtail 700g white radish 400g [1] Accessories: salt cooking wine production steps:1. Cut the oxtail into sections, soak it in clear water for at least 6 hours, and remember to change the water 3-4 times. 2. Wash the soaked oxtail, put a little cooking wine in the pot and cook for 5 minutes. 3. Rinse the drained water with warm water, and pour the washed oxtail into the soup pot; 4. Add boiling water that has not passed the oxtail (it doesn't hurt to have more); Boil and simmer for 3 hours, 5 hours and 3 hours, then pour chopped white radish and continue to stew 1 hour. Add salt according to taste before drinking.