Ingredients
500 g (about 1 lb) oxtail.
Seasonings
100 g garlic cloves, 15 g each of scallions, ginger, and dried chili peppers, 1/2 teaspoon each of salt, MSG, garlic oil, and sugar, 2 tablespoons Shaoxing wine, 1 teaspoon five-spice powder, 1 tablespoon each of soy sauce and sesame oil, 1000 g (about 4 cups) fresh broth, and 5 tablespoons vegetable oil.
Preparation
1. Wash the scallions and cut them into long sections; peel the ginger, wash it, and slice it into small pieces.
2. Peel the garlic cloves and lightly crush them with the flat side of a knife; cut the dried chili peppers into small sections.
3. Remove any stray hairs from the oxtail, wash it clean, and chop it into small segments at the joints.
4. Place a clean pot over high heat, add water and the oxtail pieces, bring to a boil, blanch briefly, then remove and drain.
Steps
1. Heat oil in a wok until it reaches 70% hot (about 350°F/175°C), add scallion sections and ginger slices, stir-fry until fragrant, then splash in cooking wine, add the oxtail pieces, and stir-fry for a moment.
2. Add soy sauce, five-spice powder, salt, MSG, sugar, and fresh broth, then simmer until the flavors meld. Remove from heat and pour into a steaming bowl, steam in a steamer until fully cooked, then take it out.
3. Heat oil in a wok or pot until hot, add dried chili pepper segments and garlic cloves, stir-fry until fragrant, then pour in the oxtail along with its braising liquid, cook until the sauce thickens, drizzle with garlic oil and sesame oil, then remove from heat and serve in a bowl.