Tomato Oxtail Soup
1.
Wash the oxtail, add star anise, fennel, bay leaves, a spoonful of cooking wine, blanch water, and boil bubbles. Take out the oxtail for later use.
2.
After peeling the tomatoes, cut 2 into cubes and 4 into cubes. Heat oil, add diced tomatoes, add a spoonful of sugar, half a spoonful of salt, and fry until foamy and pureed. .
3.
In the pressure cooker, put the oxtail, diced tomatoes, boiled tomato puree, and add water higher than the height of a thumb of the oxtail.
4.
Bring to high heat until the pressure cooker reacts, turn to low heat, and simmer for half an hour, stuffing for ten minutes. Just add chopped green onion.
