1. First prepare to chop the oxtail;
2. Wash and soak the oxtail to remove blood, put cold water into the pot, add a little cooking wine, a few slices of ginger and onion, boil over high fire and skim off the floating foam, and continue to cook for 10 minute, without overcooking here;
3. Take out the oxtail, drain it 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)
4. Pour the oil and rock sugar into the pot and heat it on low heat. When it turns caramel color, turn to low heat, pour in oxtail and fry the color;
5. Add onion, garlic cloves, ginger and millet pepper, stir well, add soy sauce, black pepper sauce, soy sauce and aged vinegar, and stir well;
6. After pouring the beer, add the spice box, onion knots and carrot pieces, bring to a boil with high fire, simmer for 1.5 hours, skim off the floating foam and take out the pot.