1. Soak the oxtail in clean water for about two hours.
2. Squeeze the blood water, put it in a pot of cold water, add cooking wine, and boil Nao Shui on high fire;
3. Peel and cut tomatoes into an electric pressure cooker, add ginger and pepper;
4. Rinse the oxtail and put it in a pot, add enough water, and press for about 35 minutes.
5. After releasing the pressure, pour it into a saucepan, add salt and simmer for another hour or so;
6. Eat separately.
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