Ingredients
1 oxtail, 150 g (about 5 oz) daikon radish, 100 g (about 3.5 oz) Chinese asparagus lettuce.
Seasonings
15 g scallion segments, 10 g ginger slices, and appropriate amounts of chicken broth, salt, MSG, and cooking wine.
Steps
1. Clean the oxtail thoroughly and cut it apart at the joints.
2. Bring water to a boil in a pot, add scallion sections and ginger slices, blanch the oxtail until fully cooked, then remove and place in a soup bowl. Add cooking wine, salt, scallion sections, ginger slices, and chicken broth, then steam for about 1 hour until tender and falling apart.
3. Peel the radish and green bamboo shoots, then scoop them into small balls, blanch them in boiling water until cooked through, then add them to the soup with the oxtail, add MSG, and continue steaming for 20 minutes.
4. Skim off the surface oil from the bowl, remove the scallion segments and ginger slices, and serve immediately.