1. Wash the ox tail bones and soak for half an hour to remove the blood, drain the water and set aside
2. Place the oxtail ribs on a baking tray, spread tomato sauce on the surface, and bake for 20 minutes in a preheated oven at 200 degrees. If you don’t have an oven, you can also use a wok for this step
3. Wash celery, onion, and carrot, cut into pieces, and rinse whole garlic
4. Put a small amount of oil in the pot, put onion and garlic first, stir-fry on medium heat to get the aroma, then add celery and carrot
5. Add tomato sauce and stir-fry, add appropriate amount of flour, turn down the heat and continue to fry, add ox tail bones
6. Add 500ML red wine, surpass all the ingredients, and bring to a boil on high heat
7. Transfer to a pressure cooker, turn down the heat for 30 minutes after SAIC, turn off the heat, and turn it on after natural exhaust
8. Filter out the soup, pour it into the pot, add appropriate amount of comprehensive herbs, boil on high heat and simmer for two minutes on low heat to prepare basic brown juice
