Simple and delicious, kitchen Xiaobai can also easily have it.


1 / 2 pieces of 1200 g bovine tailbone
1 white radish
10ml cooking wine
6 g ginger
1 pinch of green pepper
1 coriander
5g Lycium barbarum
3-5g salt
Proper amount of water
1 green onion


Step 1
Prepare the main ingredients.

Step 2
Cut the scallion into sections and slice the ginger into two parts.

Step 3
Add enough water to the pot, add half of the ginger slices, several scallions, green pepper and cooking wine at the same time.

Step 4
Add washed oxtail bone.

Step 5
Bring to a boil and cook for about 3 minutes.

Step 6
Remove the bovine tailbone and rinse the floating foam on the surface with warm water.

Step 7
In another pot, add beef tailbone, remaining ginger slices and scallions, and add sufficient water.

Step 8
The fire boiled and the foam on the surface was skimmed off with a spoon.

Step 9
Close the lid and simmer over low heat for about 2 hours.

Step 10
Peel the radish and cut into large pieces. (perfectionists can blanch the radish with boiling water to remove the flavor)

Step 11
Wash coriander and cut into sections.

Step 12
Add radish and simmer for about 30 minutes.

Step 13
Season with salt.

Step 14
Out of the pot, sprinkle with medlar and coriander.