1. Thaw the oxtail
2. Soak the oxtail in bleeding water
3. Blanch the oxtail, add some cooking wine and ginger to the water
4. Remove after discoloration and rinse off the blood foam
5. According to the ratio of brine juice: water=1:3, add appropriate amount of water, brine juice, rock sugar and seasoning packets (star anise, cinnamon, bay leaves, dried chili, and Chinese pepper)
6. The pressure cooker I used was pressed for 30 minutes, or it can be simmered in a casserole, it will take longer
7. Cut potatoes into hob pieces
8. Pour the oxtail back into the pot, add the chopped potatoes and simmer
9. Cook until the potatoes are soft
10. Out of the pot and plate
Tips:In order to save time, I use an electric pressure cooker first, or I can use a casserole to cook directly, but it will take a long time
