Ox Knee Soup (Dogani-tang)

Soak the ox knee in cold water to thaw and remove the blood at the same time.

Place the blood-drained ox knee in hot water and parboil it.

Remove the parboiled ox knee piece by piece, rinse in water, and remove any bone fragments and impurities from the broth.

In a pot, add the ox knee, plenty of water, 1 tbsp of salt, 1/2 tbsp of black pepper, 2 stalks of green onion, 1 onion, and 10-15 garlic cloves, and boil.

From the finished soup, remove the ox knee and vegetables and set them aside.

Strain the soup through a sieve to cleanly remove fat and remaining residue.

Serve the prepared ox knee and clear broth together in a bowl to finish.