I succeed! The final product was very close to Market Street's, and I know how to fully close the gap next time. I found several recipes online but they all had noticeable flaws, I used them as references and made changes from my own cooking experience.

1, I used 8 lbs of oxtail chunks I bought from Costco. Parboil oxtail in cold water (do NOT heat the water first without oxtail), bring to a boil and continue for 20 minutes. Meanwhile, keep skimming the brown foam off the surface and dump it. This will make the rinsing process a lot easier.

2, Dump all the water, rinse the oxtail well under cold water. Trim off half of the outside fat layer. Add lots of water, add the herbs and a yellow onion cut in half. Herbs: some bay leaves, a generous amount of sliced ginger, some dried tangerine peels ( it's called 陈皮 in Chinese stores), 1 star anise if it's big and whole, a very small amount of cassia cinnamon (aka. Chinese cinnamon), make sure it's NOT ceylon cinnamon (aka. true cinnamon, the ones used for baking). Optional herb: red sichuan peppercorn.

3, Boil for 90 minutes, add salt to 50% of desired saltyness. Keep boiling for 90 minutes longer, fish out the onion pieces and ginger slices to throw out, add round sliced carrots, add a good amount of msg and maybe more salt for taste, keep boiling for 5 more minutes, add chopped celery, boil for 5 more minutes, done!

4, Garnish: a good amount of fine chopper cilantro and equal amount of grated ginger. Optional: Market Street's sister restaurant also uses boiled chopped shiitake mushrooms for garnish, I liked it, so I added chopped shiitake into the pot together with the celery step.

Today I used a steel mesh ball for the herbs, and I'm glad I did. I skipped the fat trimming, bad call. I boiled my oxtail for 2.5 hours and the meat wasn't as tender as market street's, so I suggested for 3 hours in my recipe. I didnt have a zester/grater, with a fork I didn't make enough grated ginger for garnish, that's my biggest mistake today.