Soak 1500g of oxtail in cold water for two hours to draw out blood, changing the water twice.
2
Blanch the oxtail in boiling water for 10 minutes, then drain and rinse the bones thoroughly under cold running water.
3
Place the cleaned oxtail, 4000g of water, 300g of radish, 50g of garlic, 30g of ginger, 20g of ginseng, 20g of jujubes, 150g of onion, and 5g of peppercorns into a large pot.
