Oxtail Soup

Soak the oxtail in cold water for two to three hours to draw out the blood, then boil in a large pot with 3L of water and four bay leaves to blanch.

Add the blood-drained oxtail into the boiling water and blanch once.

Rinse the blanched oxtail thoroughly under running cold water to completely remove bone fragments, blood, and impurities.

Trim the fat from the surface cleanly with scissors and cut 200g of radish into bite-sized pieces.

After cleaning the pot used for blanching, add 3.5 to 4 liters of clean water and 1 tbsp of salt, then bring to a boil.

Once the water is boiling, add the blanched and cleaned oxtail into the dedicated pot of water, then add the 200g of radish cut into quarters and simmer thoroughly.

Cover with a lid and bring to a boil over high heat, then leave the lid slightly ajar, reduce to medium-low heat, and simmer gently for about 3 hours.

As the water level drops, replenish it and skim off the floating fat occasionally while simmering for 3 hours.

After simmering for 3 hours, remove the meat and skim off any remaining fat floating on the surface.

After removing the meat, proceed to separate the bones from the meat.

After removing the meat, put only the bones back into the pot and add plenty of water to create a cleaner, milkier broth.

Bring to a boil over high heat again, then reduce to medium-low heat and simmer gently.

Simmer like you are brewing medicine; adding a little salt in the middle is recommended, and if any floating fat remains, skim it off for a cleaner taste.

Continuing to simmer the bones after removing the meat creates a cleaner, milkier broth with a different, cleaner flavor than the initial broth.

Strain through a sieve lined with a cloth to prevent any bone fragments or impurities from remaining, ensuring a clean soup.

Strain through the sieve to prepare only the clear, milky broth.

Mix the previously set-aside meat and the milky broth in equal parts, bring to a boil, top with minced green onion, and enjoy.