Exclusive Oxtail Snow Cream Soup

Choose fresh oxtail bones.

Rinse with clean water.

Soak for more than four hours, and you can change the water every half hour in between.

Blanch in boiling water, then remove and rinse clean. In a stew pot, add oxtail bones, a whole onion, green onions, ginger, cooking wine, Huadiao wine, and enough water. Bring to a boil over high heat, skim off the foam, then reduce to low heat and simmer for about three hours. Let cool and refrigerate.

Cut the white radish into large chunks and set aside. After the oxtail soup has been refrigerated for several hours, the fat on the surface solidifies; use a spoon to scrape off the fat.

Heat the soup, remove the onions, add the white radish pieces, and season with salt. Simmer on low heat for 40-50 minutes, and turn off the heat when the radish becomes transparent.

You can add white pepper powder, aged vinegar, and other seasonings according to your taste when eating.