1, materials: oxtail 1500g, tomato sauce 500g, sugar 100g, refined salt 20g, monosodium glutamate, onion 1, carrot 150g, celery 150g, and sesame leaves.

2. The oxtail is depilated and washed; Onion and carrot are cut into sections; Wash celery and cut into sections;

3. Put 6000 grams of water into the pot, add oxtail, move to low fire after the fire is boiled, skim off the blood foam, add onion, celery, carrot and fragrant leaves and cook for 2-4 hours, replenish water at any time, keep the soup at 4000 grams, and constantly skim off the floating powder to avoid the soup turbidity;

After the oxtail is cooked, the soup should be overcooked. Add tomato sauce, salt, sugar and noodles, stir well to form thin soup, then boil and add monosodium glutamate;

5. Remove the big bone from the oxtail, cut the lower half into 20 parts, and add the cooked canned carrots and peas respectively, and serve.