Thank you for sharing the recipe for this wonderful dish. It brought back sweet memories from Hong Kong in the 1950s. Your tutorial is clear and instructive. I have 3 questions for the chef. 1. Do you add any vinegar or lemon juice to the broth before the presentation? 2. In my hands, cooking the potatoes and carrots for more than 20 minutes make them mushy. Do you share this experience? 3. I like to add a dollop of sour cream to the soup just before serving it because it adds to its mellow flavor. Do you approve?
![[Eng Sub] Chinese borscht with ox tail recipe 牛尾罗宋汤](/img/logo.svg){kind=logo}
