Cooking Steps

1. 

   Step1:List of ingredient

2. 

   Step2:Stir fry the onion, garlic, parsley, carrot and other seasonings gently for about 10 minutes. Stir fry the onion first. When it is half cooked and translucent, add the garlic powder. When the garlic powder is slightly golden, add other ingredients.

3. 

   Step3:Fry the oxtail over an open fire. **(skipping in time) in order to avoid misunderstandings, here's the technique of frying and sealing. Frying and sealing is also called frying and coloring or sealing and juicing. It's the browning in English. It's a common skill in Western cooking. The translation of fried or sealed juice is not accurate. This is because people used to think that browning could lock the gravy. But now this view has been generally overturned. The method of frying and sealing is to fry the meat slightly. It has two functions. One is coloring (so-called frying and coloring). Well, you can make a beautiful tan without the use of soy sauce. The second is to make the sugar and amino acids in the meat react with each other under high temperature to bring more flavor. That is the so-called Maillard reaction. **Speaking of people, it's to fry the meat with open fire. This can greatly add flavor.

4. 

   Step4:Pour in the white wine. Bring to a boil for 20 or 30 seconds.

5. 

   Step5:Add tomatoes and water. Season with salt and pepper.

6. 

   Step6:Evenly distribute the ingredients. Simmer for an hour and a half with an old fire. Turn the oxtail once in half an hour.

7. 

   Step7:An hour and a half later. Add parsley. (white radish, please...). Simmer for 45 minutes.

8. 

   Step8:It's done

9. 

   Step9:If you like spaghetti, you can boil the dried spaghetti in salt water. It's delicious to pour the oxtail juice on it.