Method

1. To prepare the pork tails, first rinse them thoroughly. Next, remove any hair, and proceed to cut them into smaller pieces.
2. In a large saucepan or pot, add the pig’s tail chunks and sufficient cold water to fully submerged the pig tails.
3. Bring the water to a boil and then drain it. Rinse them again to remove any foam and small particles.
4. Heat oil in a large pan over medium heat. Add minced garlic, ginger, and chopped green onion and stir fry for about 1 minute until fragrant.
5. Add the cooked pig tail chunks, star anises, sugar, soy sauce, and cooking wine to the pan. Add enough water to ensure that the liquid covers the pork tail completely.
6. Bring the mixture to a boil, then lower the heat, cover the pan with a lid, and simmer for about 1 hour until the pork tail becomes completely tender.
7. Remove the lid, turn the heat to high, and continue cooking until the sauce thickens. You can optionally add a corn starch solution by mixing 2 tablespoons of corn starch and water together before adding to the pan to thicken the sauce faster and make it sticky.
8. Once the sauce thickens, it is ready to serve. Season with more salt if needed, according to your taste preferences.