Grind garlic, shallots, salt and fried shallots until smooth and evenly mix, then saute the paste with 1 tbsp cooking oil until aromatic and cooked. Set aside.
In a pressure cooker cook the oxtail and 2 L water with no lid until the water boil. Skim off the foam. Then close the lid and cook in high heat for 40 minutes.
Turn off the heat. Open the lid but be careful.
Add potatoes, carrots, celery leaves, green onion, white pepper, fried spice paste, nutmeg, beef stock powder, salt, sugar, and 0,25 L water. Cover and cook for 10-15 minutes.
Turn off the heat. Place the oxtail soup to the bowl for every portion.
For garnish add celery leave. green onions and fried shallots.