Cooking Steps

1. 

   Step1:Generally, I buy two bags of oxtail from the supermarket. About 12 knots. Enough for three or four people. The frozen oxtail needs thawing Soak the fresh oxtail in cold water (cooking wine can be added in the water) to remove the blood. Wash it and put it into the pot in cold water. Many people like to blanch the oxtail at this step. I don't think it's necessary. It's better to keep nutrition in cold water

2. 

   Step2:Add onion ginger cooking wine according to your preference. You can't leave it alone. After the water is boiled, skim off the blood foam and take out the onion and ginger. (if you boil the oxtail and the oxbone together, you need to skim the blood several times.) Turn the small fire to cook slowly after the blood foam is skimmed. Cut all the vegetables into cubes or lumps. Add tomatoes to the soup first. If you don't have tomatoes, just pour in the ketchup. Stir while pouring ketchup. Watch the sauce turn red / rich. Add carrot, celery, potato salt in turn. Cook for another 40 minutes.

3. 

   Step3:The longer it is cooked, the better it will be. It's OK overnight. This dish is also suitable for people who don't like carrots and celery, because tomatoes and meat can overpower the taste of vegetables. I've fished out the green onion and ginger. I've torn down the bones. I'm so happy to eat meat and drink sou