Method

1. Place the oxtail in a large bowl and cover it with cold water. Let it soak for about 2–4 hours to remove excess blood and impurities. Drain and rinse.
2. In a pot of boiling water, add the soaked oxtail, sliced ginger, and Hua Tiao Jiu. Blanch for about 5 minutes, then drain and rinse again. This step helps to further clean the meat.
3. In a large pot, heat a bit of oil over medium-high heat. Add the sliced ginger and oxtail, then sear on all sides until browned.
4. Add the garlic and chopped spring onions. Pour in the water, enough to cover the oxtail. If desired, add dang sheng and more Hua Tiao Jiu. Bring to a boil.
5. Add the sliced daikon radish and let it simmer for about 2 hours, or until the oxtail is tender. Skim off any foam that rises to the surface.
6. Continue to simmer for another 20–30 minutes, until the radish is tender.
7. Taste and adjust seasoning with salt and pepper.
8. Ladle the soup into bowls and garnish with chopped spring onions.

Recipe by Eve