A perfect dish to eat with rice! Recipe for fragrant and tender braised oxtail.

Cut the oxtail into chunks and soak it in cold water overnight to draw out the blood.

Place the oxtail in cold water, bring to a boil, skim off the foam, and remove it to set aside (no need to rinse).

Pour the mixed oil (cooking oil + sesame oil) into the pot.

Add ginger slices, garlic cloves (crushed), peppercorns, and star anise in that order.

After stir-frying the above seasonings until fragrant, add the scallions last.

Add 1-2 tablespoons of sweet bean sauce to thicken the soup.

After stir-frying the sweet bean sauce, add 1-2 tablespoons of light soy sauce.

Add boiling water and 3 tablespoons of salt, simmer for 2 minutes to bring out the aroma.

Pour the oxtail and sauce into a pressure cooker, add 3-5 bay leaves, 1 angelica root, and 2 chili pepper pieces. For the broth, you can add 1-2 spoonfuls of chicken broth or water.

If the broth isn't bright enough, you can caramelize some sugar. Pour mixed oil into a pan, add a few rock sugar pieces, and stir until melted and caramelized. Then add half a bowl of boiling water. 🌟Be very careful when adding the boiling water as it will "splatter".

Add half a bowl of caramel coloring to the inner pot of the electric pressure cooker, reserving a small half bowl for later use. Pressure cook for 1.5 hours; if you have enough time, you can extend the time for a more tender result.

When the electric pressure cooker finishes cooking, pour the contents into a frying pan.

Remove the spices, add the broth from the oxtail stew, and 2 tablespoons of chicken broth or water, and continue to simmer.

Cut the carrots into chunks and boil them in a pot of salted water. You can also add potatoes if you like. Once the carrots are boiled, add them directly to the pot and simmer for another 15 minutes.

After 15 minutes, remove the carrots from the pot and add a small amount of cornstarch slurry to the pot.

Once the soup base has reduced to a thick consistency, add a spoonful of caramel coloring.

Ready to serve! The rich sauce coats the tender, stewed oxtail, and the beef is infused with plenty of collagen—it's incredibly flavorful! 👍