1, the oxtail remove hair, impurities wash. Onions, carrots cut into pieces; celery choose clean, cut into sections;

2, pot 6000 grams of water, put the oxtail, high heat on the boil, and then move to the micro-fire, skimming still learn mold, put onions, celery, carrots, parsley to cook for 2-4 hours, at any time to replenish the water, keep the soup volume of 4000 grams, and constantly skim off the end of the floating, so as not to cloud the soup;

3, after the beef tail is cooked, the soup should be Over Luo, in the tomato sauce, refined salt, sugar, noodles less Si, stirred into thin soup, and then boiled, put monosodium glutamate;

4, the oxtail of the big bone removed, the lower half of the chopped into 20 portions, respectively, into the boiled carrots, canned peas, can be eaten.

Tips

1, the practice of oxtail is nothing particularly difficult, it is a small fire and slowly stewed, stewed and then put salt on it, put onions can go to go to the meat of the fishy taste, and enhance the flavor of beef, but do not put also not a big problem.

2, this practice is a particularly strong tomato flavor practice, so the tomatoes should be sautéed sauce and then put, in order to increase the tomato red rich taste, but also special tomato sauce with fried. Ketchup must be unseasoned tomato sauce, not sweet tomato salsa. If there is no tomato paste, this step can also be omitted, is out of the soup tomato flavor will be a little light.

3, another frugal approach is to cut large pieces of tomatoes directly into the, so that the simmering oxtail soup will be more refreshing some of the soup is not so red, the tomato flavor is not so heavy, but also very tasty.