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2 oxtails, each cut into two-inch pieces
6 Tablespoons dark soy sauce
2 tablespoons hoisin or any other sweet bean paste
1 teaspoon coarse salt
6 slices fresh ginger, peeled and slivered
1/2 teaspoon ground white pepper
1 Tablespoon ground Sichuan peppercorns
1 dried chili pepper cut in half and seeded
2 star anise
1 onion, cut into one-inch pieces
2 carrots, peeled and cut into two-inch chunks
2 stalks celery, cut into two-inch chunks
2 cups red wine
1 cup beef stock
2 to 3 inches Chinese rock sugar
1/2 cup vegetable oil
10 wonton skins, slivered
1. Put all the ingredients except the oil and wonton skins in a medium-size pot, and bring the liquid to just below the boil. Reduce the heat and do not cover the pot. Simmer this stirring often for two hours.
2. If the liquid left is greater than a few tablespoons, increase the heat and reduce it until that is all the liquid remaining. Then, remove the star anise and the half pieces of chili pepper and discard them.
3. Heat oil in another pot, deep fry the wonton skins until crisp, drain on paper towels, and when cool, crumble them.
4. Serve the oxtails on a platter, sprinkle them with the crumbled wonton skins, and serve.