Oxtail Soup

Name: Oxtail Soup
Ingredients: 2 pkg. oxtails; 1 small piece dried orange peel; 2 stalks green onion (whole); 4 stalks celery (whole); 1/4 c. liquor (optional); bamboo shoots, sliced in strips; 2 slices ginger; dried mushrooms, soaked in water and sliced in strips; 1/2 c. raw blanched peanuts; togan (squash), sliced; salt to taste; mustard cabbage, chopped; Chinese parsley and green onion (garnish); ginger (finely grated) and shoyu (dip)

14 ingredients

9 steps

Ingredients

2 pkg. oxtails
1 small piece dried orange peel
2 stalks green onion (whole)
4 stalks celery (whole)
1/4 c. liquor (optional)
bamboo shoots, sliced in strips
2 slices ginger
dried mushrooms, soaked in water and sliced in strips
1/2 c. raw blanched peanuts
togan (squash), sliced
salt to taste
mustard cabbage, chopped
Chinese parsley and green onion (garnish)
ginger (finely grated) and shoyu (dip)

Directions

1

Remove and discard visible fat from oxtails.
2

Parboil oxtail for 5 minutes; drain.
3

Add new water and all ingredients except mustard cabbage and togan.
4

Simmer for 2 hours or until oxtail is tender.
5

Remove scum.
6

Remove green onion and celery.
7

Add togan and cook until soft.
8

Add salt to taste.
9

Add mustard cabbage. Serve soup garnished with chopped green onion and Chinese parsley. Use finely grated ginger and shoyu as dipping sauce.