| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Chinese |
Chinese, Meats |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Oxtail |
| 4 |
tb |
Vegetable oil |
| 2 |
|
Cloves star anise |
| 1/2 |
ts |
Scallions; shredded |
| 1/2 |
ts |
Fresh ginger; shredded |
| 1/2 |
ts |
Garlic; sliced |
| 1 |
ts |
Sweet soybean paste |
| 4 |
ts |
Soy sauce |
| 1/2 |
ts |
Sugar |
| 6 |
c |
Beef stock |
| 1/4 |
ts |
Sesame oil |
| 1/4 |
ts |
Msg |
INSTRUCTIONS
1. Wash the oxtail and cut crosswise through the joints of bone. Boil in
water to cover until tender. Romove and drain.
2. Heat the oil in wok to very hot,or until the surface ripples. Add the
star anise and fry until fragrant. Discard the star anise and add the
scallions,ginger,and garlic. Stir-fry until fragrant,and stir in the sweet
soy bean paste. Add the soy sauce,sugar,stock and bring to a boil. Simmer
over low heat until the stock thickens. Add the MSG and sprinkle with the
sesame oil. Romove and serve.
busted by sooz
Posted to recipelu-digest Volume 01 Number 228 by James and Susan Kirkland
<kirkland@gj.net> on Nov 08, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”