In a hot pan, add oil and sear the cubed brisket until brown.
Add in the ginger, garlic, peppercorns, star anise, and bay leaves until fragrant.
Add in Shao Hsing wine to deglaze the pan, then add in the Chu Hou paste, red fermented bean curd, oyster sauce, light and dark soy sauce, and sugar. Mix well.
Transfer brisket into a pressure cooker. Add in water. Cover with lid and cook on medium pressure for 30 minutes.
After 30 minutes, let the pressure release completely. Open the lid and return beef into a pot.
Add in the cut and peeled daikon, then cover with lid, leaving a small gap for steam to escape. Simmer for a further 30 minutes to cook the daikon and reduce the sauce. Serve on a bed of rice or noodles.