Prepare ingredients
Oxtail to taste, tomato to taste, ginger slices to taste, green onion to taste, cooking wine to taste, peppercorns to taste, salt to taste, light soy sauce 3 spoons, a little oil,
Buy back the oxtail soaked in blood water, about 1 hour.
Soak the oxtail in cold water, put a few slices of ginger, a small handful of peppercorns, an star anise, and boil the water.
Blanch the oxtail in a little oil and stir-fry a few slices of ginger, a green onion, a few peppercorns, and an star anise. Pour some boiling water over the oxtail, a spoonful of cooking wine, cover with a lid, boil on high heat and simmer for 2 hours.
Filter the stewed soup and put the filtered soup and oxtail back into the casserole dish.
Peel and dice the tomatoes and peel and dice the potatoes. Stir-fry the tomatoes and potatoes in another pan with a little oil until the tomatoes are juiced, add half a bowl of water and mix well to set aside.
Pour tomatoes and potatoes into the oxtail broth.
Stir slightly.
Cover and reduce heat for 15 minutes, then open and cook for another 10 minutes until the soup is thick. Seasoning: 1 scoop of salt, 3 scoops of light soy sauce. It can also be adjusted according to personal taste. [Generally speaking, potatoes are more salt-absorbing, so you can try salty while adding salt]
Sprinkle with green onions and finish. Super delicious! After eating the oxtail, if there is still any soup left, you can dig up a spoonful of rice and simmer it. It's a delicious tomato and potato risotto!
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