Red Wine Simmered Oxtail
1.
After washing the oxtail and ox bones, pour in water and add Chinese pepper, soak for 1-2 hours
2.
Take 2 slices of ginger and chop them, put them in a pot of clean water together with the soaked oxtail, pick up the oxtail after boiling, rinse off the surface scum and drain it for later use
3.
Take half of the onion, slice it, add to the wok, add 1-2 tablespoons of olive oil, and fry for 2 minutes
4.
Add ginger slices, blanched oxtail, 1 spoon of dark soy sauce and stir fry for two or three minutes, until evenly colored
5.
Add the right amount of red wine. I added about 60ml
6.
Add cinnamon, bay leaves, scallion white, appropriate amount of water (the amount of water does not exceed the oxtail), and after boiling, transfer all to the casserole
7.
Add the beef bones, cover with a lid, and simmer for 2-3 hours until the meat is rotten. Turn to medium heat to collect the juice, and add a little salt, until the soup is thickened and wrapped on the oxtail
