Simmered Oxtail, Inner Mongolian Style

1 lb (500 g) oxtail
1 tsp sweet soybean paste
4 tbsp (60 ml) vegetable oil          
4 tsp soy sauce
2 cloves star anise                 
1/2 tsp sugar
1/2 tsp scallions, shredded           
6 cups (1,500 ml) beef stock
1/2 tsp fresh ginger, shredded        
1/4 tsp sesame oil
1/2 tsp garlic, sliced                
1/4 tsp MSG

1. Wash the oxtail and cut crosswise through the joints of the bone. Boil in water cover until tender. Remove and drain.

2. 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 and sprinkle with the sesame oil. Remove and serve.