A family recipe that was inspired by our relatives from Jamaica. Oxtail is typically eaten in Chinese cuisine in soup but it can be also be stir fried or braised. It is a pretty simple dish to make as long as you have all the main ingredients and a pressure cooker. There's no magical formula in Asian cuisine since it all comes down to taste and intuition. —Ivy Zhao
Wash the oxtails thoroughly and chop them into bite sized pieces.
Turn on the wok or deep pan on medium heat. Heat the oil and add pinch of salt, garlic, and ginger together. Toss the oxtail into the wok and stir fry them until you see the skin turn crispy and brown.
Set the oxtail aside and take out your pressure cooker.
Put the oxtail into the pressure cooker and add the two cups of cold water. Add the bottle of cooking wine and let it braise in medium heat for 30 to 40 minutes.
Once the meat becomes soft and tender ( test by poking through the meat with a fork), transfer the meat back to the wok to make the sauce.
To make the sauce, add the hoisin, oyster, and sugar together with a few tablespoons of cornstarch. Mix well and then add it to the wok. Cook it until the sauce thickens and adjust the amount of sugar if needed. Mix until all the oxtail are covered in sauce and serve immediately.