3/2 kilo oxtail
4 green onions
2 slices ginger
1 red pepper (capsicum)
1/3 cup cooking oil
1/2 pan soup-stock
1/2 cup soy sauce
1 T rice wine (or Shaohsing wine)
1 t rock candy
1 t MSG
3 pc. star anise
6 pc. clove
1 pc. nutmeg (crushed)
2 small pc. cinnamon bark
3 slices licorice root
1. Completely shave hair from oxtail, using a flame to burn out the remaining bits, then chop into sections of about 5 cm. The thicker sections may be quartered lengthwise. Place oxtail sections in half a pot of water and bring to a boil over a high flame, then continue to boil over a medium flame for 5--6 minutes. Remove and rinse thoroughly.
2. Heat cooking oil over a high flame, add green onions, ginger, and red pepper, and heat until fragrant. Add oxtail and ingredients (1) and cook until the oxtail is a golden color. Pour in 1/2 pot soup-stock, cover, and heat over a low flame for two hours, allowing sauce to soak into meat.
3. Arrange oxtail in rows in a shallow dish and pour remaining sauce over it. Steam for 2--3 hours and serve.