main ingredient

oxtail? : 5

pumpkin? : 1

pickled pepper: 2

cinnamon: 1 section

fragrant leaves: 2 pieces

auxiliary materials

Russian non-genetically modified soybean oil: appropriate amount

star anise? : Appropriate amount

Ginger: Appropriate amount

Pepper: Appropriate amount

Rice wine: Appropriate amount

Specific steps

Step 1

Cut the oxtail into sections, soak it in clear water for two hours, and change the water once in the middle to remove blood;

Step 2

Wash the pumpkin, cut a cover, remove the pulp and steam it in a steamer; (Keep a good grasp of the time and pay attention to the observation. After a long time, the pumpkin will collapse and steam over a small fire, which will easily crack when the fire is big. Don't peel the pumpkin, which will easily crack.)

Step 3

Cut the ginger into pieces, the green onion into pieces, the garlic into pieces, and the pickled pepper into small pieces. Leave a few pickled peppers for stewed oxtail. Cut the bell pepper into small rings and chop the bean paste finely.

Step 4

Chop the bean paste; Put the oxtail cold water into the pot, skim off the floating foam after opening;

Step 5

Then add rice wine into the pot. (Rice wine is more mellow than cooking wine.) Pour in rice wine and cook for about five minutes. Turn off the heat.

Step 6

Put star anise, fragrant leaves, cinnamon bark, pickled ginger, scallion, a few pickled peppers into the pressure cooker, add boiled oxtail, and add a proper amount of boiling water until the water does not exceed the raw materials. Turn on the pressure cooker and press it for about 35 minutes, which depends on the performance of the pressure cooker. The time should be well controlled, because the meat is too rotten for too long.

Step 7

Take another pot, and add a proper amount of oil to the pot to heat it to 4%; Stir-fry red oil with bean paste; Add minced ginger and garlic, pickled pepper segments and fresh pepper and stir fry;

Step 8

Add a little pepper oil and stir-fry for fragrance; Boil the soup stewed with oxtail in the pressure cooker for another two minutes. Then add oxtail and cook for about 2 minutes on low heat, so that its spicy taste can be fully absorbed into the meat, and cook until the soup is thick (this is to cook for another two minutes to make the taste into the soup first, and then add oxtail, so that the cooked oxtail is more tasty, so the fire is not too strong, and the oxtail is cooked slowly and fully)

Step 9

Remove oxtail. (Hangjiao is not very spicy, so just pour it into the soup and turn it over a little, so as to keep the bright color and spicy taste of Hangjiao itself, so that this dish has different levels of spicy, and the meat has the sour and spicy taste of pickled pepper, and you can also taste the spicy taste of Hangjiao if you are not satisfied).

Step 1

Pour the soup in the pot on the oxtail.