Oxtails - Chinese Style
Re-hydrate several dried chinese mushrooms.
Cut and wash oxtails.
Place oxtails in a heavy saucepan or dutch oven.
Add just enough water to cover the oxtails.
Add a small piece of chinese orange peel.
Bring to a boil.
Place ½ cup black beans in heavy frying pan and roast them by keeping them moving (no oil) for approx 5 minutes (until the beans start to crackle).
Place beans in cold water and rinse.
Drain and add to pot.
Clean the chinese mushrooms, remove the stems and add to the pot.
Cook fast for awhile then simmer until tender, 2 ½ - 3 hours (could be longer).
Skim off the fat. (Alternatively, prepare the day before and let cool so that fat can be removed more easily)
Add soy sauce to taste.
Serve with steamed white rice.
Re-hydrate several dried chinese mushrooms.
Cut and wash oxtails.
Place oxtails in a heavy saucepan or dutch oven.
Add just enough water to cover the oxtails.
Add a small piece of chinese orange peel.
Bring to a boil.
Place ½ cup black beans in heavy frying pan and roast them by keeping them moving (no oil) for approx 5 minutes (until the beans start to crackle).
Place beans in cold water and rinse.
Drain and add to pot.
Clean the chinese mushrooms, remove the stems and add to the pot.
Cook fast for awhile then simmer until tender, 2 ½ - 3 hours (could be longer).
Skim off the fat. (Alternatively, prepare the day before and let cool so that fat can be removed more easily)
Add soy sauce to taste.
Serve with steamed white rice.