Chinese Oxtail Black Bean Soup Recipe
Ingredients
1 whole lean oxtail cut into 1-1/2-inch lengths (large pieces halved) and blanched
8 cups water
1 dried tangerine peel, soaked in water to cover
10 minutes and drained
8 to 10 dried forest mushrooms, softened
8 to 10 jujubes washed
1 slice ginger root
3/4 teaspoon salt
1/2 teaspoon sugar
1 cup dried Oriental black beans, 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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
