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Method:
Blanch oxtail in hot boiling water and
then remove and rinse under cold running tap water to remove scum and
blood. Leave aside. Cut radish to round pieces, leeks to 2
inches length pieces, hit ginger with the back of the knife and leave
aside. Put oxtail, ginseng, ginger and Sake into a pot, boil on
high heat, then cover and simmer over low heat for 1½ hours, making
sure the soup does not run dry. Add radish and leek into soup
and stew for another 25 - 30 minutes, season with salt to taste.
Serve.
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