[oxtail mushroom soup in casserole] - tonifying blood, tonifying kidney, strengthening tendons and bones

Ox tail is rich in colloid, which can only be volatilized after a long stew, so I spent 4 hours cooking this pot of soup. Although it costs a lot of gas, it is necessary for nutrition, health and delicious food.The meat on the oxtail tastes very delicious. The beef tastes very delicious. After long cooking, the beef is very soft. After sipping it in the mouth, it can be spread out. In addition, with the fresh taste of mushrooms, we can serve a bowl of fresh soup with our family. It's not too cold this winter~~Ox tail: Tail - it can not only replenish the medium and Qi of beef, but also replenish the essence and marrow of beef. "Compendium of Materia Medica": "beef can replenish the middle and Qi, invigorate the spleen and stomach. Beef can replenish qi with the same effect as Astragalus membranaceus. Beef pulp can replenish the middle, essence and marrow, and can prolong life after taking it for a long time. Lishizhen said: beef pulp can moisten the lungs and kidney, enrich the muscles and delight the face. It has a wonderful effect in treating fractures and rubbing pain."Oxtail nutrition analysis:Oxtail contains protein, fat, vitamins and other components.Oxtail dietotherapy:Oxtail tastes sweet and flat; It has the effects of Tonifying Qi, nourishing blood and strengthening muscles and bones.

Main Ingredients

• Chinese wolfberry A moderate amount of
• Flammulina velutipes 100 g
• Agrocybe chaxingu A moderate amount of
• Pleurotus cornucopiae 100 g
• mushrooms A moderate amount of
• Seafood mushroom 150 g
• Oxtail 500 g

Auxiliary Ingredients

• White pepper powder appropriate amount
• salt 1 tsp
• Cooking wine appropriate amount
• scallion 2
• ginger 3 pieces

Add a little white pepper to add flavor, just a little.Add enough water at a time. Try not to add water halfway.Lycium barbarum was added in the last few minutes.