Double Boil Oxtail, Burdock, Black Bean Soup
While popularly known as a Western dish, Chinese oxtail soups are also incredibly delicious. And when cooked to perfection, the meat simply glides off the bone. The soup can be served on its own, or with rice.
Ingredients
Oxtail
-
Oxtail 1000 g
Soup Base
-
Black Bean, soaked 100 g
-
Burdock, 1cm cubed 300 g
-
Carrot, 1cm cubed 200 g
-
Water 3000 ml
-
Knorr Chicken Seasoning Powder 15 g
Before Serving
-
Coriander Leaves 10 g
Preparation
-
Oxtail
- Heat up corn oil in sauce pan, grill oxtail until fragrant and brown.
- Set aside for later use.
-
Soup Base
- Pre-heat steamer, add in all ingredients into soup pot.
- Steam for 1 hour 30 minutes.
- Add in seasoning and steam for another 30 minutes.
-
Before Serving
- Transfer to soup bowl and garish with coriander leaf.
- Ready to serve.
