1. First, put the oxtail in a pot with cold water, blanch it, and pour out the water. Then make a pot of fresh water, put the stewed oxtail in, add onion, ginger and fragrant leaves and stew for two hours. Two hours later, the fire was still on and it was simmering.

2. Then, clean all the vegetables with clear water, and then cut the vegetables into cubes with a kitchen knife, in which the tomatoes are peeled and diced.

3. Then, add cooking oil to the wok, stir-fry the tomato sauce into red oil with low fire, add tomatoes and continue to stir-fry until the tomatoes are rotten, then pour the fried tomatoes into the pot stewed with oxtail and continue to simmer the oxtail with low fire.

4. Then, add an appropriate amount of cooking oil to the wok and stir-fry the diced potatoes and carrots with a shovel.

5. Then, stir-fry the onions together in the pot, just stir-fry them a little, and then pour these dishes into the oxtail stew pot. Continue to simmer for about half an hour, add salt to taste and pay attention to stirring, otherwise potatoes will easily stick to the bottom of the pot.

6. Finally, add the cabbage and stew for another half an hour until the soup is thick and tasty. If it is not salty enough, add some edible salt and you can go out.