American Ginseng, Goji Berry, Chinese Yam, and Oxtail Soup

Ingredients: 1 yak tail, 20g goji berries, 10g American ginseng, 300g Chinese yam, appropriate amount of salt, a few Sichuan peppercorns, 1 star anise, 3 slices of ginger, and an appropriate amount of water.

Clean the oxtail, cut it into sections along the joints, and soak in clear water to remove the blood before taking it out.

Place it in a pot, add an appropriate amount of cold water, put it on the stove, and bring it to a boil over high heat.

After the water boils, continue cooking for a few minutes until all the blood scum is gone.

Take out the oxtail and discard the broth.

Then put the oxtail, star anise, and Sichuan pepper into the pressure cooker, and add clean water separately.

Cover with the lid, secure the pressure release valve, bring to high heat until pressure builds, then continue cooking for about 40 minutes before turning off the heat.

After the pressure in the pressure cooker has been released, lift the lid, take out the oxtail, and discard the broth.

Then put the oxtail into a clay pot, add water and ginger slices, and bring to a boil over high heat.

Add American ginseng and goji berries, bring to a boil again, then simmer on low heat for about 20 minutes.

When making soup, wash the yam, peel it, and cut it into irregular chunks.

Put it into the clay pot and cook over medium heat until the Chinese yam is fully cooked.

Add an appropriate amount of salt and stir well.

Serve and eat while hot.