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Meaty oxtail is slow-braised in a ginger-spiced broth until fall-off-the-bone tender. This rich, protein-packed family soup is deeply flavorful and yields a gorgeous, gelatinous broth.
Blanch the oxtail pieces: In a large pot, cover oxtail with cold water, bring to a rolling boil over high heat for 3–5 minutes, then drain and rinse off all scum.
In a clean pot, add the blanched oxtail, 12 cups fresh water, sliced ginger, garlic cloves, star anise, whole peppercorns, and the yellow onion (halved). Bring to a gentle boil over medium-high heat.
Reduce heat to low; simmer uncovered for 2.5 hours, skimming the surface every 20–30 minutes for clarity in the final broth.
Add peeled and chopped daikon, carrots, and the scallions (cut into 2-inch sections); season with Shaoxing wine, soy sauce, and salt. Continue simmering gently for another 1–1.5 hours, until oxtail is falling off the bone and vegetables are tender.
Taste and adjust seasoning as needed. Remove bones, aromatics, and excess fat if desired. Serve hot, garnished with fresh chopped scallions.
