Oxtail Soup - cooking recipe

Ingredients

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)

Preparation

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