| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Black beans |
| 1 1/2 |
lb |
Oxtails |
| 3 |
c |
Water |
| 2 |
tb |
Peanut oil |
| 6 |
c |
Water |
| 6 |
|
Chinese red dates |
| 1 |
ts |
Salt |
INSTRUCTIONS
1. Soak black beans.
2. Chop oxtails in 2-inch sections. Bring water to a boil. Add oxtails
and parboil 5 minutes. Drain, discarding liquid; then rinse meat with cold
water.
3. Heat oil in a skillet; add oxtails and brown quickly.
4. Bring remaining water to a boil. Add oxtails, black beans and red
dates. Bring to a boil again, and skim surface to clear. Reduce heat and
simmer, covered, 2 hours. Season with salt.
NOTE: Don't confuse these black beans with fermented black beans, which
are pungent and salty.
VARIATION: For the black beans, substitute 1/2 cup raw skinless peanuts,
and add with 1 Piece dried tangerine peel (soaked) and 3 thin slices fresh
ginger root.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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