Oxtail 500g

Korean spicy cabbage 1 bag

1 scallion (take the scallion part)

Two potatoes.

Proper amount of salt

Korean spicy cabbage oxtail soup?

Chop the oxtail (ask the butcher for help), soak it in clear water for more than an hour, then wash off the blood, fly up and skim off the blood foam, and then remove the oxtail for later use to remove the fishy smell (add a few slices of ginger when flying up).

Prepare Korean spicy cabbage

Peel the potatoes and cut them into sections for use.

Slice onions and shallots diagonally for later use.

Take a wok, put the oxtail into the wok, add clear water until the oxtail doesn't pass, set the cooking pressure to "2", set the cooking time to 15 minutes, and change it to low fire when the fire boils.

Take a saucepan, add a little cooking oil, heat it, add scallion and stir-fry until fragrant.

Stir-fry potato pieces with onion in a pan.

Add water to potatoes, and simmer on low heat after the fire is boiled.

After the buzzer of the quick cooker timer reminds you, turn the pressure dial to the exhaust position, and open the cover after the exhaust is completed.

Add the oxtail and the soup from the quick pot to the stew pot.

Add spicy cabbage and mix well.

Cover the pot and simmer for about 40 minutes after the fire is boiled again.

Add some salt to taste, turn off the heat and take out the pot.