1. Wash the oxtail and cut it into 3 cm long sections. Blanch it in boiling water for 2 minutes, take it out and set aside. Cut the bamboo shoots into 2 cm long sections and set aside.

2. Add red oil to the pot and heat until 60% hot. Stir-fry the Pixian bean paste over low heat until fragrant. Add dried chili peppers, pickled chili peppers, and Sichuan peppercorns and stir-fry over medium-low heat until fragrant. Add oxtail, bamboo shoots, and salt. , sugar, chicken essence, pepper, cooking wine, soy sauce, 1500 grams of water, cover and simmer over low heat for 2 hours to add flavor.

3. Light the pot with fire and serve.

Features: spicy and spicy, glutinous and smooth oxtail, bright red color