Ingredients
400 g cooked oxtail (about 14 oz), 50 g bamboo shoot slices, broth as needed.
Seasonings
Water starch and lard, 40 g (about 3 tablespoons) each; soy sauce, 30 g (about 2 tablespoons); cooking wine, 15 g (about 1 tablespoon); MSG and sesame oil, 10 g (about 2 teaspoons) each; salt, 3 g (about 1/2 teaspoon); scallion, minced ginger, and ground white pepper, 2 g (about 1/2 teaspoon) each; sugar, 5 g (about 1 teaspoon).
Instructions
1. Blanch the oxtail and bamboo shoots together in boiling water, then drain.
2. Heat oil in a wok, sauté scallions and ginger until fragrant, then add cooking wine, broth, soy sauce, salt, sugar, MSG, and white pepper. Add the oxtail and bamboo shoots, stir-fry briefly, then thicken with a cornstarch slurry. Toss the wok to coat evenly, drizzle with sesame oil, and serve.