Yield: 4 Servings
|2 \N||Celery stalks|
|4 smalls||White onions|
1. Chop oxtails and cut celery stalks, both in 2-inch sections; peel onions. Place in a pan with water and bring to a boil. Reduce heat and skim surface to clear. Simmer, covered, 2 hours.
2. Peel and quarter tomatoes and add with salt and pepper. Simmer, covered, 30 minutes more.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .