Cooking Steps

1. 

   Step1:The oxtail is soaked in water for at least one hour. I soaked it for two hours today. After changing the water many times, the red color of the oxtail becomes lighter. In the process of soaking in water, we will cut carrot into hob pieces and slice ginger and onion for standby.

2. 

   Step2:Take out the soaked tailbone and put it into the frying pan. Add enough water, scallion, ginger and cooking wine. Bring to a boil for another 2 minutes

3. 

   Step3:Take out the boiled oxtail bone and drain the wate

4. 

   Step4:Oil in the pot. Stir fry ginger and scallion in the po

5. 

   Step5:Put the tailbone in the hot pot and stir fry it until the surface of the meat is dry

6. 

   Step6:Add in the raw and old soy sauce. The amount I use here is 4 spatula of raw soy sauce. 1 spatula of old soy sauc

7. 

   Step7:Stir fry until it tastes good. Reduce the heat properly to prevent it from sticking to the pot

8. 

   Step8:Pour in boiling water and salt. Because of the large amount of water, put in 2 seasoning spoons of salt. The amount of water is not more than most of the ingredients (such amount of water can be used to make stewed beef noodle soup with surplus soup). After boiling in high heat, pour into a high-pressure pot and press for 20 minute

9. 

   Step9:After the pressure in the high-pressure cooker is relieved, pour the ingredients into the cooker together with the soup. Turn the Chinese prickly ash, star anise, dried pepper, fragrant leaves and cut carrots into medium heat and cook for about 20 minutes. The time will be adjusted according to the degree of maturity of the ingredients. Only boiled water can be added halfway.

10. 

    Step10:Out of the pot. There is a lot of gum on the oxtail. The soup is quite thick. Meat and sinews and bone marrow have been cooked and rotten. It's always gray and often gray. It's deliciou