After the raw materials are ready, then we can start making oxtail stew with red wine. First, cut all the prepared carrots into hob pieces, not too big, and then cut the onions into pieces of the same size. Put the right amount of water in the pot, the right amount of onion in the water, the right amount of cooking wine in the ginger slices, and then put all the washed oxtails in the pot and boil them over high fire. You will find a lot of floating foam after boiling, so you must skim it off. Then we take out the oxtail and rinse it repeatedly with clear water.
Boil the oil in the pot. When the oil is hot, pour all the remaining onion pieces into the pot and keep stirring. When the onion is fried until it changes color, we can put the oxtail in it. When we stir-fry incense, we can add cinnamon and fragrant leaves, and add some soy sauce to color it. Never use too much soy sauce, or it will turn black. In addition to these, you should also add a proper amount of red wine, usually just oxtail. Add some ginger slices, add some sugar to freshen up, and bring to a boil. After the fire boils, turn to low heat and simmer slowly, which takes about an hour.
But when you see that the soup in the pot is much less, you can use chopsticks to check the oxtail. If the oxtail is particularly soft at this time, then we can put carrots and leftover onions in it. Add some edible salt to adjust the taste, then cover and continue to stew. It will take about 20 minutes. After 20 minutes, if the soup is almost collected, then we can go out. When cooking this dish, the requirements for red wine are not very high, and most of the dividend wine can be used to cook this dish.