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Oxtail Soup With Peanuts

Soups and Congees

Oxtail Soup With Peanuts
1 oxtail, cut into one-inch pieces
2 Tablespoons cornstarch
1 cup vegetable oil
1 onion, peeled and cut into wedges top to root
½ cup Chinese celery, cut into thin angle pieces
½ cup Chinese parley, minced
3 Tablespoons roasted peanuts, shells and paper skins removed and discarded, and chopped coarsely
2 raw wonton skins, finely slivered
1 teaspoon salt
1/4 teaspoon ground white pepper
3 shallots, peeled and slivered
6 cups chicken or vegetable stock

1. Toss oxtail pieces with the cornstarch, and set aside for ten minutes, then deep fry in the oil for five minutes, then drain and discard the oil or save for another use.
2. Heat wok, add the oil, and stir-fry the onion for three minutes, then add the celery, parsley, and the peanuts, and sir well.
3. Next, add the wonton slivers, salt, pepper, the shallots, and the stock. Simmer for five minutes, then serve in a tureen or individual soup bowls.

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