The skin and meat of the oxtail contain collagen. A single oxtail weighs about 5 pounds. Cut it all into small pieces and soak it to remove the blood. After searing it in an iron pan until golden brown, take out about 1.5 pounds of the portion you need, and freeze the rest in bags.
Materials
Oxtail Stew with White Radish - A vegetarian dish to remove the fishy smell, tender oxtail skin and meat, sweet radish, and clear broth - Home-style cooking steps
First, singe the skin of the oxtail with the skin on. Use a blowtorch to singe the oxtail with the skin on to remove hair and any unpleasant odor. Then cut it all into small pieces.
Take 1.5 jin of oxtail and soak it for 30 minutes to remove the blood. Soak fresh oxtail bones in clean water to remove the blood and fishy smell, drain the blood, and rinse them clean.
Prepare the following vegetarian dishes to remove fishy and unpleasant odors: Half a carrot, cut into chunks; a small onion, cut into large pieces; the white part of a scallion, cut into long sections; a stalk of celery, cut into long sections; and a piece of ginger to remove fishy odors, sliced.
Pickled white radish: Peel fresh white radish, cut into chunks, and pickle with salt.
After half an hour, wash it clean and blanch it in water with a little rock sugar to remove the radish smell.
Pan-fry the oxtail skin-side down: Take a large iron pot and heat it. Lay the oxtail flat on the bottom of the pot and pan-fry over medium-low heat.
Pan-fry the oxtail skin until golden brown on all sides; this helps remove any gamey smell. Keep turning the pan to ensure even heating until the skin and meat are golden brown. Remove and set aside. Take out about 1.5 jin (approximately 0.75 catties) for soup, and freeze the rest in an airtight container.
Boil oxtail bones in a large pot with water: Take a portion of the pan-fried oxtail bones and put them into a large pot, add about half a pot of water, and bring to a boil over high heat.
Once the water boils, add various vegetables: scallions, onions, celery, carrots, and ginger slices to absorb the fishy smell.
Bring to a boil over high heat and skim off the foam: Continuously skim off the foam that rises to the surface, then add a little cold water and continue boiling to remove any remaining foam… Repeat 3-4 times. First time foam appears; First time skim off the foam; First time add cold water; …
Remove the vegetables used to remove the fishy smell, then add more white radish to remove the remaining fishy smell: Cook for 30 minutes until no more foam rises to the surface, then remove the vegetables. Add a few more pieces of white radish to remove the remaining fishy smell.
Bring to a boil over high heat, then reduce to low heat and simmer for one and a half hours: Cover the pot to create a slightly high-pressure environment, bring to a boil over medium-high heat, then reduce to low heat and simmer for one and a half hours.
Remove the white radish from the cooked oxtail: The oxtail, which has been cooked for nearly 2 hours, has become somewhat soft. Pick out the white radish that has absorbed the flavor and discard it.
Add the remaining white radish and rock sugar: Add the remaining white radish and rock sugar to remove the radish taste. Bring to a boil over high heat, then simmer over low heat for half an hour.
Cook for half an hour, adding salt halfway through: Add the remaining white radish and cook for half an hour, then add 3 grams of salt. Continue to simmer over low heat for another half hour.
Oxtail and radish stew is complete! ✅ The oxtail skin is soft and the meat is tender, the radish is sweet, and the soup base is clear.
