Ingredients
6 pieces of oxtail, 4 water-soaked sea cucumbers.
Seasonings
5 g scallion segments, 5 g ginger slices, 1 teaspoon each salt, MSG, chicken bouillon, dark soy sauce, and sesame oil, 2 teaspoons Shaoxing wine, 2 tablespoons oyster sauce, 1 tablespoon white pepper, a pinch of five-spice powder, 3 tablespoons vegetable oil.
Steps
1. Wash the oxtail clean, place it in a pressure cooker with a small amount of dark soy sauce and cooking wine, cover and pressure-cook for 20 minutes; clean the sea cucumbers and slice them.
2. Heat oil in a wok or pot, add scallion segments and ginger slices, fry until fragrant, then add water, oxtail, dark soy sauce, oyster sauce, and white pepper, and simmer until the oxtail is tender and falls off the bone.
3. Place the sliced sea cucumber and oxtail in a clay pot, season with salt, MSG, and chicken bouillon, then continue simmering for 15 minutes. Drizzle with sesame oil and serve.