New Zealand tomato oxtail

Ingredients preparation: 2 to 3 portions of New Zealand oxtail, 500 grams of tomato paste, 100 grams of sugar, 20 grams of refined salt, a little MSG, 1 onion, 150 grams of carrots , 150 grams of celery, 2 bay leaves, 200 grams of noodles (100 grams of cooking oil and 100 grams of flour and mix thoroughly), 150 grams of diced cooked carrots, 150 grams of cooked peas

Preparation steps:

1. Wash the oxtails, cut onions and carrots into pieces, wash and cut celery into sections;

2. Put 6 liters of water in the soup pot, and add the above-mentioned washed oxtails. Bring to a boil over high heat, then move to low heat, use a spoon to skim off the scum, add onions, celery, carrots and bay leaves and simmer for 2 to 4 hours. During this period, add water at any time to keep the soup volume at 4 liters and keep skimming off. Float (to prevent the soup from being turbid);

3. After the oxtail is cooked, take it out and set aside. Add tomato paste, refined salt, sugar, and flour into the soup and stir well until it becomes a thick soup, then boil it again and add it to the soup. Add MSG;

4. Remove the bones from the thicker upper part of the cooked oxtail and chop the thinner part from the lower end into small pieces;

5. Remove the bones and small pieces from the above Put the oxtail into the prepared thick soup, then add cooked diced carrots and peas and serve.