Mushroom, tomato and oxtail soup is indispensable for calcium supplementation in summer.
Oxtail 500g | Tomatoes one |
Onion Half | Seafood Mushroom Appropriate amount |
Ginger Appropriate amount | chopped green onion Appropriate amount |
Cooking wine 2 spoons | Salt Appropriate amount |
Step 1
1. Thaw the oxtail and soak it in cold water for more than 1 hour without blood. The oxtail soup will not be fishy.Step 2
2. Put the soaked oxtail in cold water, add ginger slices and cooking wine and simmer.Step 3
3. Skim off the scum, fish out, and rinse clean.Step 4
4. Cut onions into small pieces, wash seafood mushrooms and set aside.Step 5
5. Peel the tomatoes and cut into small pieces. (Blank the tomatoes in boiling water to make them easier to peel)Step 6
6. Pour a little bit of oil into the pan, be careful not to add too much. Heat the oil and fry the oxtail and ginger slices until the surface is slightly browned.Step 7
7. Add the chopped onions and continue to stir-fry.Step 8
8. Add tomatoes. Fry for about half a minute.Step 9
9. Pour in the seafood mushrooms.Step 10
10. Add more boiling water to cover the ingredients. Add a little salt to taste. Pour into the pressure cooker and pressure for half an hour. Ready to serve.Step 11
11. Finally, sprinkle with chopped green onion, and the finished product is super delicious and calcium-supplementing oxtail soup. The oxtail is soft and fragrant, not to mention how delicious it is. Calcium supplementation in summer is indispensable. Cooking tips for mushroom, tomato and oxtail soup