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Ingredientes
- 4 to 5 pounds oxtails, cut into pieces, fat trimmed
- Kosher salt and ground black pepper
- 2 to 4 tablespoons Canola oil
- 3 dried red chili peppers, cut into 1/2-inch lengths (more or less to taste)
- 4 garlic cloves, crushed
- 2 scallions, white part cut into 1â lengths, green parts sliced diagonally reserved for garnish
- 2/3 cup Shaoxing rice wine (or dry sherry)
- 3/4 cup soy sauce
- 4 cups low-sodium beef or chicken stock (use only 2 cups if making stew)
- 2 tablespoons brown sugar (Mom used yellow rock sugar but I didnât have any)
- 2 star anise
- 6 slices of 1â thick fresh ginger
- 4 pieces of dried orange peel
- 4-5 shiitake mushrooms, stems removed, rehydrated if dried (optional)
- 2 large carrots, diced (optional, for next day)
- 2 small potato, peeled and diced (optional, for next day)
- 1-2 oz cellophane noodles per person, depending on how much noodles each person likes (for next day)
- Baby bok choy and/or bean sprouts or other greens (optional, for next day)
View Full Recipe at CAB Cooks
