1. Ingredients: one oxtail, two potatoes, 2 carrots, half an onion, 2 celery stalks, 1/4 cabbage, one tomato, appropriate amount of tomato sauce, appropriate amount of salt, and appropriate amount of oil.

2. Wash the oxtails, add water to the pot, add the oxtails, boil, skim off the foam, turn to low heat and simmer for 2 hours.

3. Cut potatoes into cubes, peel and cut carrots, half onion into cubes, 2 sprigs of celery into sections, cut cabbage into large pieces, and put all the vegetables into a pot that has been stewed for 2 hours. In, turn to high heat and bring to a boil, then turn to low heat and continue to simmer.

4. At the same time, prepare a tomato, diced, and a few tablespoons of tomato paste for later use. Heat oil in another pot, pour in diced tomatoes and tomato paste and stir-fry until the diced tomatoes are cooked. Pour into the pot of stewed oxtail and vegetables, stir, add salt to taste, cover the pot and continue stewing. From the time the vegetables are put into the pot, simmer for about an hour.