Heat cooking oil over a high flame, add green onions, ginger, and red pepper, and heat until fragrant. Add oxtail and ingredients (1) and cook until the oxtail is a golden color. Pour in 1 / 2 pot soup-stock, cover, and heat over a low flame for two hours, allowing sauce to soak into meat.
2. 大火燒熱油三分之一杯，爆香蔥、薑、紅辣椒，再下 1. 料及牛尾，使牛尾燒成金黃色，倒二分之一鍋高湯以小火燜二小時，使湯汁煨入牛尾裡。