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1 ox tail, cut into two-inch sections
3 Tablespoons dark soy sauce
3 Tablespoons Chinese rice wine
1 teaspoon salt
2 cups corn or another vegetable oil
1 Tablespoon scallion, sliced
1 Tablespoon fresh ginger, sliced
1/4 teaspoon whole peppercorns
1 dried chili, crushed with seeds removed
1/2 teaspoon ground white pepper
1 teaspoon ground licorice powder or ground anise
2 whole star anise
1 and 1/2 cups chicken broth or water
1/4 cup peeled and sliced carrots
1/4 cup bamboo shoots, sliced
1. Marinate ox tail for ten minutes in half of the soy sauce, all of the wine, and half of the salt.
2. Heat oil and deep fry oxtail pieces until they are light reddish, about three minutes. Drain and set aside.
3. Heat wok, and add two tablespoons of the reserved oil, and fry scallion and ginger for one minute, then add rest of the ingredients (including rest of the soy sauce and salt), but not the carrots and bamboo slices and simmer for two hours.
4. Add carrots and bamboo slices and simmer an additional five minutes, then serve.