Chinese Oxtail and Pork Bone Soup | Easy Peesy Cooking With Me | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

5 Lessons (18m)
    • 1. Introduction

      2:10
    • 2. Ingredients

      2:34
    • 3. Prepping

      5:09
    • 4. Cooking

      6:16
    • 5. Final Thoughts

      1:43
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About This Class

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As a mom, I always try my best to make the most healthy and delicious soups to go with every meal. Growing up, my mom has always make sure we have soup for dinner all the time. Today, I'll be showing you one of the easiest and healthiest Chinese soup that I've had when growing up. Oxtail and Pork bone soup with fresh vegetables. Chinese soups are known to be very soothing and nutritious pack with health benefits such as improving immune system, beauty effects for the ladies, improve appetite for kids or cure sickness. 

I'll be using Oxtail bone and Pork Neck Bone to create the base stock then add in a colorful fresh vegetables for the ultimate deliciousness. 

Oxtail is widely use for making stock or stew because of it's meaty flavor and very high in gelatinous. The bones have so much collagen and the meat is perfect for slow braising in stews, so it's perfect for making this soup.

The other bone I'll be adding is the Pork Neck Bone. It's a leaner bone still pack with tons of healthy nutrients, including vitamins, amino acids and essential fatty acids.  Pork bones has plenty of protein and collagen, perfect for your skin care. Let's make this for dinner!

Ingredients

  • 2 Lbs Oxtail Bone
  • 2 Lbs Pork Neck Bone
  • 1 whole White Onions
  • 1 whole Daikon
  • 1 Ginger
  • 2 whole Carrots
  • 4 Tomatoes
  • 4-5 Celery Stalks
  • 4 Green Onions
  • 2 Tbs Salt ( add more if needed )
  • 2 Tbs Chicken Stock ( add more if needed. ) 

Try to do a taste test every 30 mins to see if you need more seasoning. All you need is salt and chicken powder, so adjust to your own liking. 

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Meet Your Teacher

Teacher Profile Image

Easy Peesy Cooking With Me

Quality over Quantity...Let's Cook!

Teacher

Hello, My name is Sandy or you can call me Mama. That's what my 2 little girls call me when they're hungry! Welcome, first I would like to introduce myself. I'm a mother of 2 beautiful little girls Mimi and Coco. They are the most fun loving and very energetic girls you'll ever meet. They love to eat, dance and swim all day long. I'm not a professional cook but I've been cooking all my life, thanks to my parents. They own a Chinese buffet restaurant and I got a chance to learn some of the most delicious recipes which I'll be sharing with you here! I'm constantly learning, trying to better myself and pass along my success along the way. I'm a huge believer of Quality over Quantity, in life and with my food. So please join me, discover delicious recipes and let's cook!

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Transcripts

1. Introduction : Hi everyone, welcome to my course. As a mom, I always try my best to make the most healthy and delicious suits to go with every meal. Growing up, my mom has always make sure we have soup for dinner all the time. Today, I'll be showing you one of the easiest and healthiest Chinese soup that I had growing up. Ox tail bone soup with vegetables. Chinese suits are known to be very soothing and nutritious pack with health benefits such as improving immune system, beauty effects for the ladies, improve appetite for the kids. Are they using pastel bone and port neck bone to create the base dot? Then adding colorful, fresh vegetables for the ultimate deliciousness. Ox tail is widely used for making stock or still because it's meaty flavor and very high in gelatinous. The bones have so much collagen and the meat is perfect for the slope bracing institutes, so it's perfect for making the soup. The other bone I'll be adding is the pore connect bone. It's a leaner bone, still pack with tons of healthy nutrients, including vitamins, amino acids, and essential fatty acids. Per bones has plenty of protein and collagen. Perfect, a skin care. So this is a soup that I hope you'll like. I make it at least once a week for my family to drink, especially for my girl. They loved drinking the soup and eating the vegetables. So it's one way of getting the kids to eat the vegetables is packed with flavors. So healthy, so nutritious and so easy to make. Okay, so I'll see you in the next course. Let's start cooking. 2. Ingredients: In this particular recipe, by adding white onions, DICOM, carrots, tomatoes, salaries, and potatoes. We'll round out the meaty flavor of the octal and part bones, which is balanced for a surprisingly light soup. Let me show you all the ingredients you need. First, I have ox tail bones, about two pounds. I purchased my Oxford bones and bones from an Asian supermarket. But if you're having trouble looking for ox tuples, you can find them in Costco ASO. Next, I have two pounds of bones. There are few different types of purples. Here. I have the port neck bone, which tends to have more meat. So it gives it a more Meany flavor to your broth. Four to five stock of salary. One whole day icon. For tomatoes, one potato, one Ginger. For stock of green onions, carrots. For the seasoning. To tablespoon of salt. Here, I'm using sea salt. You can also use table salt to tablespoon of chicken stock powder. And I almost forgot one white onion. I use white onions and all my soups to make the broth because it helps with the sweetness and also keeps it nice and clear. That's all you need for this recipe. See you in the next course. 3. Prepping: Bone broth is rich in minerals that help build and strengthen your bones. The amount of stock using this recipe is enough for two to three meals between about four people. It's nutritious and covering to drink alone or habit after your meal. Let's start out by cutting up the tomatoes. Peel the carrots, rents, and cut them up in chunks. Dicom, rents and cut it up in large chunks. Slice off the skin of the ginger as smash it to loosen up the flavor. It took four to five stocks of salary, cut in, one, about one inch long. Line the green and then stop and kept the Rudolf. Then cut the green onions about an inch law. Peel the potato and cut it up in large chunks. I have a bowl of cold water and place the cut up potatoes in water to keep it from drowning because you need to add it close to the end when the soup is almost ready. Kept the white onion and a half and peel off the first layer. Have all the vegetables cut up and set aside until ready. See you in the next course. 4. Cooking: There really aren't any difficulties cooking this recipe. You just need lots of time and patients are, you need to do is remember to skin the fat and farm off the top every so often to keep the soup clear. Okay, So let's get cooking first. And in the ox tail and park bone in your pot and fill it with just enough water to cover the bones to boil. By doing so, it gets rid of the impurities. After about 10 minutes of pre boiling the bones, have a strainer ready in the sink, strain out the bones, watershed pot and make sure it's cleaned to use it again. Rents each bone and tried to take out a fat that's stuck in some crevasses. After at the bones back into your stock pot and add about 12 cups of water or enough water about two inches above your bones to a stock pot. Place it on the stove and cook in the high heat. And in your white onions and ginger. Once it starts to boil, had in carrots and DICOM, as it needs a longer time to cook. And one tablespoon of salt first, turn the heat down to a very low simmer. Here I have the special strainer I got from an Asian supermarket. But if you can't find it, I'll show you how to do it with the spoon. Works just as well. Avoid lining the heat, get too high or your boil off all your liquid similar for at least one hour or the longer the better with the lead covered. Remember to skim off the fat and formal often to keep your breath Claire. And in tomatoes, salary and green onions. After 30 minutes, you can just see how cleared this broth is. Now, it's time to take out the white onions and discard. That's done its job. One tablespoon of salt, two tablespoon of chicken powder. About 30 minutes before you're ready to serve at the potatoes. Simmer until tender and more salt to the soup if you need it. Serve your ox tail soup with either chopped cilantro or green and mins. Okay, and that's it. That's all you need to do to make this delicious healthy soup. Make sure to add in the salt slowly and keep tasting. Do not oversee them. Okay, so I'll see you in the next course for my final thoughts. 5. Final Thoughts: Okay, so there you have it. What do you guys think? It's so easy to make, but you just have to have a little patience. Good things come when you wait, right? Here are some of the key reminders I want to share with you. First. I know oxygen gets expensive, so it's okay to substitute with either port bones or you can try using beef brisket for a meteor flavor. Cook the bones for at least an hour before adding the vegetables in. Cook in low heat for a low simmering the bones to get richer, more flavorful soup. At potatoes to soup 30 minutes before serving so it won't overcook and make the soup very starchy. Cut the suffer at least one hour and 30 minutes or longer to make the broth richer and very flavorful. Skim the phone and fat on top of the suit to keep it nice and clear. Just remember these important key points and your soup will be delicious. I hope you enjoyed this class. Please give us a try and make it for your family tonight. And don't forget to share this with me on the gallery. I would love to see your version of this tasty sip. Okay, so I'll see you in the next class.