Clear Stewed Yam and Oxtail Soup

Ingredients: 1 yak tail, 400 grams of Chinese yam, an appropriate amount of Sichuan peppercorns, 1 star anise, an appropriate amount of salt, an appropriate amount of water.

Clean the oxtail thoroughly and cut it into sections along the joints.

Put it into the pot, add clear water, place it on the stove, and bring it to a boil over high heat.

Boil for a few minutes until all the blood scum is gone.

Take out the oxtail and discard the broth.

Then pour the oxtail into the pressure cooker, add Sichuan peppercorns, star anise, and an appropriate amount of water.

Cover with the lid, place the pressure relief valve, and cook on high heat until the pressure cooker starts steaming, then time for 40 minutes.

After turning off the heat, wait for the pressure to release, take out the oxtail, and discard the broth again.

Put the oxtail back into the pot, add an appropriate amount of water, and bring it to a boil.

When cooking oxtail, wash the yam, peel it, and cut it into large chunks.

Add the Chinese yam to the water after it comes to a boil in the pot.

Cook until the yam is fully cooked, then season with a little salt.

Spoon into a bowl and garnish with coriander leaves.