1. Blanch beef and oxtail bones.
2. Prepare spices: tomatoes, onions, shallots, ginger, bay leaves, cloves, aniseed, red dates and orange peel.
3. Pour the blanched beef back into the pan and fry the water dry, then add the spices we have prepared to fry the flavor.
4. Add two tablespoons of soy sauce, a little bit of water, and pressurize for 25 minutes.
5. After decompression, pour the carrots and potatoes into the pot and pressurize for 5 minutes.
6. The beef is stewed, the color is very beautiful, and it is delicious.
Tips:To remove the fishy beef, firstly soak it in water, secondly blanch it, and thirdly clean it.
