Accessories: 50 grams of carrots and 50 grams of winter bamboo shoots.

Seasoning: shallot 15g pepper (dried red tip) 15g ginger 15g soy sauce 20g salt 20g white sugar 20g yellow wine 30g licorice 15g pepper 1g rapeseed oil 10g star anise 5g lard (refined) 60g pepper each.

Braised oxtail:

1. Peel the oxtail, scrape it clean and cut it into 3 cm long sections;

2. Wash the oxtail with warm water, drain it, and add soy sauce, yellow wine and refined salt for pickling;

3. Peel carrots and cut them into hob blocks with winter bamboo shoots;

4. Wash the onion and ginger, cut the onion into 3.3 cm long sections, pat the ginger loose with a knife, and remove the seeds from the pepper;

5. Put the wok on medium heat, add cooked lard and heat it to 50%, add carrots and winter bamboo shoots, fry until yellow, and take it out;

6. Dry the oxtail, fry it in an oil pan until it is light yellow, remove it and drain it;

7. Put a clean wok on a strong fire, add rapeseed oil to boil, fry the pepper and take it out, and fry the pepper thoroughly;

8. Add onion and ginger, stir fry, add salt, soy sauce, yellow wine, sugar, pepper, licorice and star anise, add fresh soup, add fried oxtail, and fire;

9. After boiling, simmer thoroughly with low fire until the soup thickens, add winter bamboo shoots and carrots to cook, put them in a pot, and pick out licorice and pepper.