1. Cut the oxtail into small sections and soak in water for more than 1 hour to soak the blood. Remember to change the water halfway.
2. Soak the oxtail, put it in a pressure cooker, add sliced ginger and rice wine, and press the oxtail to soften according to the usual pattern.
3. Take out the pressed oxtail and take a large bowl of soup for later use.
4. Cut the carrots into hob pieces.
5. Put the marinated ingredients in the material bag and set aside (see Tips for marinated ingredients), cut the scallion into long sections, slice the ginger, and peel the garlic.
6. Heat oil from a pan and add rock sugar.
7. Fry out the color of sugar.
8. Add beef broth, light soy sauce, dark soy sauce, and rice wine.
9. Boil the marinated bag, green onion, ginger and garlic over high heat.
10. After the water boils, add oxtail and carrots.
11. Turn to a low heat and simmer for about 20 minutes, until the carrots are broken and the oxtails are delicious.
12. Open the lid and add salt.
13. Stir fry over high heat until the soup thickens.
Tips:Marinated ingredients: 3 star anise, 5 Chinese pepper, 2 Angelica dahurica, 4 Amomum, 5 bay leaves, 1 grass fruit, 1 tangerine peel, 5 fennel seeds.
