Chinese Oxtail Black Bean Soup
|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|
|Dried oriental black beans||1 Cup (16 tbs), washed, blanched, rinsed and then soaked in water to cover 3 to 4 hours|
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.