Braised Oxtail

Dissolve 2 tbsp of sugar in plenty of water, add 900g of oxtail, and soak for 2 hours to draw out the blood.

Blanch the oxtail in boiling water with green onion and ginger over high heat for 10 minutes.

Rinse the oxtail thoroughly under running water, rubbing each piece clean.

Prepare a fruit marinade for sweetness using 2 Asian pears, 1 onion, and 1 gold kiwi.

Place the fruit marinade in a cotton cloth and squeeze tightly to use only the juice.

Cut or prepare the green onion, shiitake mushrooms, carrots, radish, fresh chestnuts, jujubes, ginkgo nuts, and Cheongyang chili peppers into bite-sized pieces.

Trim the edges of the radish to make it round.

Place the oxtail, fruit marinade juice, and 600ml of water in a pot, cover, and boil over high heat.

Once the water is boiling vigorously, reduce the heat to medium-low (induction level 5-6) and simmer for 40 minutes.

Add the carrots, radish, shiitake mushrooms, fresh chestnuts, jujubes, Cheongyang chili peppers, and 5 tbsp of soy sauce.

Add 1 tbsp of minced garlic, cover again, and braise for 20-30 minutes.

Hold both handles of the pot and shake it in a circular motion to ensure it doesn't burn.

Add 1-2 tbsp of honey to add a glossy finish.

Add the green onion and ginkgo nuts, and stir lightly for 1-2 minutes until the green onion wilts.

Finish by sprinkling with black pepper and black sesame seeds.