Oxtail 700g

600g tomato

Tomato paste100g

Soy sauce 20 ml

Onion ginger 15g

Peanut oil 20ml

Salt 4g

25 ml of rice wine

Sweet and sour taste

Cooking process

A few hours is time-consuming.

Simple difficulties

Processing steps of tomato oxtail thick soup

1

Prepare ingredients: oxtail, tomato, peanut oil, salt, onion ginger, tomato sauce, soy sauce and yellow wine.

2

Boil tomatoes in boiling water until the skin breaks, and then take a cold shower to peel them.

three

Cut the peeled tomato into large pieces, and slice the onion and ginger.

four

Wash the oxtail and blanch it in cold water.

five

Add 25 ml of yellow wine and cook for 2 minutes, then take it out and control the water for later use.

six

Heat the wok and add 20 ml of peanut oil. When the oil is hot, add 15g onion and ginger, and stir fry.

seven

Then stir-fry the tomato pieces.

eight

Add100g tomato sauce until the tomato pieces are slightly soft, and continue to stir fry.

nine

Add 20 ml of soy sauce when you see red oil.

10

Add four bowls of water and bring to a boil.

1 1

Boil and add the blanched oxtail.

12

Boil and pour into the rice cooker.

13

Cover the lid, turn on the power, and choose the stall of beef and mutton soup. The default time for stall is three hours. For two and a half hours, add 4 grams of salt and continue to cook until the program stops.