Oxtail soup #3

Yield: 4 Servings

Measure Ingredient
½ cup Black beans
1½ pounds Oxtails
3 cups Water
2 tablespoons Peanut oil
6 cups Water
6 \N Chinese red dates
1 teaspoon Salt

1. Soak black beans.

2. Chop oxtails in 2-inch sections. Bring water to a boil. Add oxtails and parboil 5 minutes. Drain, discarding liquid; then rinse meat with cold water.

3. Heat oil in a skillet; add oxtails and brown quickly.

4. Bring remaining water to a boil. Add oxtails, black beans and red dates. Bring to a boil again, and skim surface to clear. Reduce heat and simmer, covered, 2 hours. Season with salt.

NOTE: Don't confuse these black beans with fermented black beans, which are pungent and salty.

VARIATION: For the black beans, substitute ½ cup raw skinless peanuts, and add with 1 Piece dried tangerine peel (soaked) and 3 thin slices fresh ginger root.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

Similar recipes