Braised Oxtail Potatoes

Overview

How to cook Braised Oxtail Potatoes at home

Put the oxtail in cold water, add a little cooking wine, boil the water for three minutes, remove and wash off the blood foam.
Heat oil in a pan, add rock sugar over low heat and stir-fry until melted until slightly red in color.
Add oxtail and stir-fry.
Add onions, ginger, star anise, and peppercorns and stir-fry.
Add a little cooking wine and an appropriate amount of thirteen spices.
Add a spoonful of dark soy sauce.
Add two tablespoons of light soy sauce.
Add an appropriate amount of sugar and stir-fry evenly, add boiling water to cover the oxtail, transfer to the pressure cooker, press the beef tendon button to simmer, and it's ready to go.
Transfer the pressed oxtail to a large spoon again.
Add potato cubes and carrot cubes and continue simmering.
Add appropriate amount of salt and white pepper.
Add beef powder.
Continue simmering until the soup dries up and the potatoes and carrots are tender.
Done.