Peel off the residual skin of oxtail, scrape it clean, drain the water, cut each section about 2/3 deep (don't cut it off), soak it in clear water for 20 minutes, and then take it out and eat it. Soak the tendon in water to remove grease, then replace it with a strip the thickness of the middle finger, remove it and drain it. Clean the beef omasum and cut it into 4 cm ~5 cm long sections. Cut the cricothyroid membrane of cattle, remove the fascia and replace it with strips. Wash the duck's paw and remove the old skin and claw tips. Peel the lotus root and slice it. Wash potatoes, peel and slice. Select soybean sprouts and vegetables and wash them. Wash onions and garlic sprouts. All the above ingredients except oxtail are served in two plates around the hot pot.
Fill 2500g of clear water with a big aluminum pot, put it on the fire and put it under the oxtail. After boiling, skim off the foam and add ginger (crushed), cooking wine and pepper. When boiling again, add butter, mash juice, salt and rock sugar. After boiling, stew over low heat. The oxtail is ripe, scooped into the hot pot and died. Continue to stew. After boiling for 10 minutes, add monosodium glutamate and sesame oil.