Cut the oxtail into sections, then put the onion, ginger slices and 1 tbsp cooking wine into a cold water pot. After the fire boils, skim off the floating foam, remove the beef bones, rinse them with warm water, and drain the water for later use.

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Prepare onion, ginger, aniseed, cinnamon, pepper, pepper and a peeled beef tongue (for the preparation method of beef tongue, see the previous black pepper beef tongue).

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80g ketchup, I use the leftover ketchup from western food, but I won't use ketchup.

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Only one pot of salad oil can be put in the pot, and it will burn to 40% heat and smoke slightly.

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Add tomato sauce and stir-fry until red oil.

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Add onion and ginger slices and stir-fry until fragrant.

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Run oxtail block and oxtongue block. Don't cut the beef tongue too small, or it will be very small after being pressed out.

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Pour in 2 tablespoons cooking wine, 2 tablespoons light soy sauce, 65,438+0/2 tablespoons light soy sauce, 65,438+0 tablespoons Haitian mushroom sauce, 65,438+0 tablespoons Haitian seafood sauce and 65,438+05 crystal sugar in turn. Stir-fry, add aniseed, cinnamon and pepper and continue to stir-fry.

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Pour all the fried ingredients into the pressure cooker, and add hot water, the amount of which is about 2/3 of all the ingredients. After boiling, skim the floating film and add salt and sugar according to your taste. After adding the valve, the fire will boil, and after blowing, turn to low heat and press for 40 minutes. No pressure cooker. After the fire boils, turn to low heat 1 hour for 30 minutes. Then the thick soup can be collected by fire.

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