- Wash the oxtail and cut crosswise through the joints of the bone. Boil in water to cover until tender. Remove and drain.
- Heat the oil in a wok to very hot, or until the oil surface ripples. Add the star anise and fry until fragrant. Discard the star anise and add the scallions, ginger, and garlic. Stir-fry until fragrant, and stir in the sweet soy bean paste. Add the soy sauce, sugar, stock and oxtail and bring to a boil. Simmer over low heat until the stock thickens. Add the MSG (optional) and sprinkle with the sesame oil. Remove and serve.