1. Soak the oxtail ox tendon in bleeding water and wash it.
2. Cut the green onion into sections and slice the ginger.
3. After the water is boiled, add the oxtail beef tendon, boil it to remove blood stains, and add spices to the rice wine.
4. Cut the onion into large slices, cut the carrot into pieces, and add in.
5. Cook until the oxtail is slightly crisp, add curry cubes, and cook until crisp.
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