Braised Oxtail

Soak the oxtail in water to draw out the blood.

Finely slice the onions.

Add 3 tablespoons of oyster sauce, 6 tablespoons of soy sauce, 2 tablespoons of garlic, 10 tablespoons of cooking wine, and 5 tablespoons of honey.

Add one pouch of pear juice and black pepper, then mix well.

Add the sliced onions to the prepared sauce and mix again.

Add the oxtail and toss to coat evenly.

Marinate the oxtail in the refrigerator for about a day.

Place half of the marinated oxtail into a pot.

Start with high heat and cook while turning the pieces over.

Cover with a lid and cook over low heat.

Turn the pieces occasionally while cooking.

Once the liquid has reduced, add 2 more cups of water and cook for another 50 minutes over low heat.