Oxtail Soup

• 2 pkg. oxtails
• 1 small piece dried orange peel
• 2 stalks green onion (whole)
• 4 stalks celery (whole)
• 1/4 c. liquor (optional)
• bamboo shoots, sliced in strips
• 2 slices ginger
• dried mushrooms, soaked in water and sliced in strips
• 1/2 c. raw blanched peanuts
• togan (squash), sliced
• salt to taste
• mustard cabbage, chopped
• Chinese parsley and green onion (garnish)
• ginger (finely grated) and shoyu (dip)

1. Remove and discard visible fat from oxtails.
2. Parboil oxtail for 5 minutes; drain.
3. Add new water and all ingredients except mustard cabbage and togan.
4. Simmer for 2 hours or until oxtail is tender.
5. Remove scum.
6. Remove green onion and celery.
7. Add togan and cook until soft.
8. Add salt to taste.
9. Add mustard cabbage. Serve soup garnished with chopped green onion and Chinese parsley. Use finely grated ginger and shoyu as dipping sauce.

oxtails, stalks green onion, stalks celery, liquor, bamboo shoots, ginger, mushrooms, peanuts, togan, salt, cabbage, parsley, ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407866 (may not work)