Ingredients: oxtail 500g200 beer.

Ingredients: oil 15g, ginger 3 slices, star anise 1g, fragrant leaves 1g, oxtail 500g, crystal sugar 35g, beer 200g, light soy sauce 10g, light soy sauce 10g, oyster sauce/0g.

Exercise:

1, put the oil and ginger in the main pot and stir-fry for 3 minutes/1 20 c//speed1.

2. Add star anise, geranium and oxtail and stir-fry with 1 0min/120 c//inversion/rotation speed1.

3. Add crystal sugar, beer, light soy sauce, dark soy sauce and oyster sauce, 1 5min/100 c//rotation speed1.

4. Cook at 1 5min/Varoma/inversion/speed1,and pour into a bowl to serve.

Second, braised oxtail.

Material: oxtail1000g; ; 2 tablespoons of soy sauce; Black pepper sauce 1/2 tablespoons; 1 rock sugar; Onion1/2; Half a garlic; 5-6 millet peppers; 3-4 slices of ginger; Onion1/3; 1.5 tbsp soy sauce; 1 tablespoon soy sauce; Vinegar 1 teaspoon; Beer 1 can; Illicium verum; 2 octagons; Cinnamon1; 2 pieces of fragrant leaves; Zanthoxylum bungeanum1; Fennel 1 small handle; Chenpi 1 tablet; Amomum tsaoko1; Glycyrrhrizae Radix 2 tablets

Exercise:

1, get the aniseed ready first.

2. Wash and soak the oxtail to remove blood.

3, cold water into the pot, add some cooking wine, a few slices of ginger and onion, boil over high heat and skim off the floating foam, continue to cook for 5 minutes.

4. Take out the discharged water and rinse it with warm water. Don't use cold water, or the meat will get old and won't be cooked badly. You can also wash it without affecting it)

5. Pour oil and rock sugar into the pot and heat it on low heat.

6. Turn down the heat when it turns into caramel.

7. Pour in oxtail, stir-fry and color.

8. Add onion and garlic cloves, ginger and millet pepper and mix well.

9. Pour in soy sauce, black pepper sauce, soy sauce, soy sauce and mature vinegar.

10, stir well. Pour in beer, add spice box, onion knot and coriander root when the fire boils (don't put it away if it doesn't exist), and simmer for 1.5 hours.