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Chinese Oxtail Black Bean Soup

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Ingredients
  Lean oxtail 1 , cut into 1-1/2-inch lengths and blanched
  Water 8 Cup (128 tbs)
  Tangerine peel 1 , dried and soaked in water to cover 10 minutes and drained
  Dried mushrooms 10 , softened (Use Forest Ones)
  Jujubes 10 , washed
  Ginger root slice 1
  Salt 3⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Dried oriental black beans 1 Cup (16 tbs), washed, blanched, rinsed and then soaked in water to cover 3 to 4 hours
Directions

Combine oxtails, water, tangerine peel, mushrooms, jujubes, ginger, salt and sugar.
Cover, bring to boil, lower heat and simmer 1-1/2 hours.
Add beans and cook 30 minutes to 1 hour longer, or until beans are tender but still hold their shape.
Remove tangerine peel and adjust seasonings to taste.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer

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