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| Oxtail
Soup 3 |
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| 2 lbs. oxtail
cut in pieces 1-1/2 qts. water 3/4 cup shelled and skinned raw peanuts 1 clove garlic, finely chopped 1 slice go pei (dried orange peel) 1 piece star anise 1 slice ginger root, finely chopped Salt to taste Chopped green onions and Chinese parsley for garnish. Place the oxtail in a large stock pot and add water, peanuts, garlic, orange peel, star anise, and ginger. Bring to a boil, skim off any grayish scum, and simmer 2 to 3 hours until oxtail is tender. Place in the refrigerator overnight for the flavor to develop. Next day remove the oxtail and peanuts, strain the stock, and then reheat with the oxtail and peanuts. When the soup is piping hot, adjust the seasoning. To serve, put two or three pieces of oxtail and some peanuts in each of four deep oriental soup bowls and fill each with broth. Garnish with a little chopped green onion and Chinese parsley. Serve with a bowl of steamed rice and small containers of soy sauce and grated ginger on the side. Makes 4 servings |
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