Oxtail and Cucumber Soup
Overview
Oxtail contains protein, fat, vitamins and other ingredients. It has extremely high nutritional value. It can nourish the kidneys and blood and is a must-have soup after surgery.
Tags
Ingredients
Steps
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Wash the oxtail and blanch it in hot water.
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Put the blanched oxtail into the electric pressure cooker, add onions, ginger, garlic, millet pepper, salt, light soy sauce, thirteen spices, rock sugar, peppercorns, aniseed, bay leaves, cinnamon and water for cooking the soup. Select the beef option and start pressing, about 50 minutes.
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Wash and peel the green cucumbers, cut into long thin slices with a paring knife, put them into a soup pot, add oil and set aside.
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After pressing the oxtail, take it out and put it into a soup pot. Use a slotted spoon to scoop out the remaining parts of the oxtail. Skim off the floating oil and pour it into the soup pot. Add the jujube and wolfberry and start to cook over low heat. Cook until the cucumber strips turn slightly transparent and add the coriander foam.
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Done.
