1. Rinse the oxtail; chop it into sections along the joints
2. Brew with clean water for at least 1 hour, remember to change the water twice in the middle; prepare auxiliary materials
3. Pour cold water into the pot and add the oxtail at the same time. After the water is boiled, cook for 2 minutes; remove the blood and wash off the blood. Put in the soup pot
4. Pour oil into the wok and heat up, add aniseed, cinnamon, bay leaf, cardamom, green onion, ginger and stir for a fragrant flavor; add bean paste and stir-fry evenly
5. Then add cooking wine, soy sauce white sugar and appropriate amount of water, and bring to a boil; pour the boiling soup into the oxtail pot, bring to a boil on high heat, turn to low heat and simmer for 2 hours
6. Wash the carrots and cut them into hob pieces; put the carrot pieces into the pot, add salt and continue to simmer for 30 minutes.
