Blanch and drain the big tail in boiled water. Drain. Cut the ginger into pieces. Chop the ciboulette and the red pepper. Heat the oil in a flying pan. Saute the ginger and the red pepper until the aroma rises. Add the pig tail and stir. Add the rice wine and cover, cook for a while until the aroma of meat rises. Add the soy sauce and saute to color the big tail gold-brown. Add water to just immerse the big tail. Add the ciboulette, the crystal sugar and the salt, cover and boil with strong fire. Then turn to slow fire and stew for 30 minutes. Finish when the sauce gets thick and evenly wrap the materials.