Eight Regional Cuisines in China/these teaching videos are from 30 years ago, they are very classic and cold be used for Chinese cooking learning Peel the radish and cut into thick slices (or hobs, free), wash the ginger and peel the slices (do not throw the ginger skin)
Wash the tail of the oxen, soak it in water for a long time, then put the oxtail, beef bone and ginger skin into the water pot together, add 2 tablespoons of cooking wine, drowning.
Continue boiling for two or three minutes after boiling, pick up the oxtail and beef bones, flush and drain excess water.
Put the oxtail beef bone and the ginger slices together in the soup, add the water, and the amount of water has not been used.
After the fire rolled away, turn to low heat for 3-4 hours.
Three hours later, the radish was placed. Continue to cook for 1 hour on low heat, add scallion and salt, and cover the lid for 10 minutes.

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