|Hot water||4 Cup (64 tbs)|
|Soy sauce||4 Tablespoon|
Cut the oxtail into 1 inch sections, place in a heavy saucepan and cover with the hot water.
Bring to a boil, add the sherry, the soy sauce, salt and ginger and simmer for 2 1/2 hours.
Add the sugar and simmer for another 1/2 hour.
The meat should come off easily at the touch of the chopsticks and the gravy should be thick.
Serve very hot in a deep bowl.