Clear Oxtail Soup
|Oxtail slices||6 , fat removed, blanched in boiling water (1 1/2 in thick meaty)|
|Spring onions||2 , cut in 3 inch lengths|
|Ginger||2 Inch, finely sliced|
|Chinese rice wine||1⁄2 Cup (8 tbs)|
|Thorn berries||1 Tablespoon, 1 box|
|White pepper powder||1⁄2 Teaspoon|
Put blanched oxtail, spring onions, ginger, wine and salt in a pan and cover oxtail with water.
Cover pan, bring to the boil, then simmer gently until the oxtail is very tender.
Just before serving, add the box thorn berries and sprinkle with pepper.
Serve in individual bowls with one piece of oxtail per serving.