Step 1

Rinse the pork tails, remove the hair, and cut them into smaller chunks.

Step 2

Add cold water and pig’s tail to a large saucepan or pot. (Make sure the pig tails are submerged.)

Step 3

Bring to boil and drain the water. It’ll take about 10 minutes. Rinse the pork tails to remove the foam and small particles.

Step 4

In a large pan over medium-heat, add oil, garlic, ginger and green onion. Stir fry for about 1 minute until fragrant.

Step 5

Add cooked pig tail chunks, star anises, sugar, soy sauce, cooking wine to the pan.

Step 6

Add water to make sure the liquid covers the pork tail completely.

Step 7

Bring to boil, and then lower the heat.

Step 8

Cover the lid and simmer for about 1 hour until the pork tail has become completely tender.

Step 9

Remove the lid. Turn the heat to high, cook until the sauce has thickened. If you have a lot of liquid in the pan, it may take a while. You can add cornstarch slurry (mix 2 tablespoons of cornstarch and water). This will thicken the sauce much faster and make it sticky.

Step 10

Season with more salt if needed and serve immediately.