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1 two to three pound ox tail, cut into two-inch sections
1/4 cup dark soy sauce
3 Tablespoons Shao Xing or another rice wine
1/2 Tablespoon coarse salt
4 cups vegetable oil
2 fresh hot chili peppers, seeded and minced
2 scallions, coarsely minced
3 slices fresh ginger, peeled and thinly sliced
2 cups beef or chicken broth
2 teaspoons granulated sugar
2 pieces star anise
2 carrots, peeled cut on an angle
2 pieces canned winter bamboo shoots, cut to match the carrots
1. Mix meat, soy sauce, wine, and salt, and set aside for half an hour, then drain and separate the meat and the oil, and dry the meat with paper towels.
2. Heat the oil and deep fry the meat for ten minutes or until the meat is very crisp.
3. Put two tablespoons of the oil in large pot and stir-fry the chili peppers, scallions, and ginger for one minute, then return the meat and add the broth, sugar, and star anise to the pot. Reduce the heat and simmer for two hours, then add the carrots and the bamboo shoots and continue simmering another forty-five minutes. Then serve.