Cooking Steps

1. 

   Step1:Put the beef bones in cold water and boil to remove the blood. You can pour out the water that was blanched for the first time or just take out the blood foam on it. Blanched oxtail is stewed in a small fire beside it. Add ginger and scallion, cooking wine and pepper. Burn for about 2 hours.

2. 

   Step2:The hob cuts the potatoes and carrots (a bit bigger. It's not easy to break them). Scald the tomatoes with boiling water, peel them (or leave them alone) and cut them into small pieces. Wash the cabbage and cut into small pieces. Cut the onion.

3. 

   Step3:Pour the oil and some butter into the pan. Fry the potatoes when the butter has melted. When it's golden, it's called to be used.

4. 

   Step4:Put the oil and butter in the pot. Pour in the onion section. Pour in the diced tomatoes after the flavor. Stir fry the tomatoes until they are shapeless. Add carrots and ketchup. Add some sugar and heat over medium heat. When the carrots are not so raw, they can be poured into the stewed oxtail soup. Potatoes are also in now. Mix well together.

5. 

   Step5:If you use flour, put a small amount of it in the pot and dry it with a small heat. It can be weighed out after it turns yellow. Mix the flour with milk or water. When pouring into the soup, stir until it reaches the desired consistency.

6. 

   Step6:Mix all the ingredients well, then add cabbage and salt. If it's too sour, add some sugar. Cook for about 10 minutes (or a little longer). Turn the heat to medium heat (be careful of the potato paste pot). Finally, you can order some sesame oil.