1. Oxtail thawing
2. After thawing the oxtail, soak it in cold water for about 2 hours. Change the water several times in the middle, until the meat is a little white and the water is no longer turbid and becomes clear. Rinse it well.
3. Prepare other materials
4. Pat the nutmeg in half, cut the green onion, and slice the ginger
5. Pour the oxtail into the pot, add cold water that can cover the meat, and bring to a boil on medium-high heat
6. There will be a lot of scum, quickly skim it, and continue to cook for about 10 minutes
7. Take out the oxtail and keep it in water for a while. Don't pour out the soup for blanching the oxtail. Use it later when it is simmering.
8. Heat up a frying pan and pour in about 10g of cooking oil, add the oxtail and fry it until both sides are browned. When frying, bring the oxtail soup to a boil again
9. Pour the fried oxtail into the pressure cooker, there will be a little oil in the frying pan, add all the spices to the low heat and fry until fragrant, pour it into the pressure cooker
10. Pour the hot beef broth
11. Put the lid on, turn to low heat and simmer for 30 minutes
12. Stir-fry the tomatoes while the oxtail is stewed in a pressure cooker
13. You don’t need to wash or add oil to the frying pan you just used. Pour in canned tomatoes and peeled and diced fresh tomatoes into a paste. Add salt and light soy sauce and stir well.
14. The oxtail in the pressure cooker is simmered for 30 minutes, then turn off the heat and wait for the heat to dissipate. Open the lid
15. Chop the oxtail into another saucepan with chopsticks
16. Put on the filter spoon and pour the soup, remove the slag
17. Add the fried tomato paste
18. Bring to a boil
19. Turn to medium heat and simmer for about 30 minutes
20. Finally, open the fire to collect the juice
21. Stir with a shovel to avoid muddy bottom
Tips:*Actually, the oxtail is cooked in the pressure cooker for 30 minutes, and the simmering for another 30 minutes is mainly for the taste and softer, because the oxtail will not be scattered after being fried for a long time. In the final stage, you need to taste the saltiness of the soup several times. Whether to add salt or not, the soup will be slightly saltier than the usual dishes, and the meat will be almost as salty in the end. The degree of juice collection depends on your liking, and the juice will taste thick when it is thick.
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