Blanch ox tail

Sear ox tail in a tall pot

Reserve the ox tail for later use and saute ginger, leek, shallots and onions until golden in the same pot

Add 4 TABLEspoon chilli bean paste to the pot and mix well

Put ox tail back to the pot together with carrots, 3 rock sugar, Chinese spice pouch, 3 Bay leaves, 2 teaspoon salt and 2 TABLEspoon dark soy sauce

Add about 2L water until the ingredients are well covered

Boil the ingredients and continue to cook for 2 hours with low heat

Add mooli to the pot 30 minutes before finish

Serve with noodles and green vegetables