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Oxtail, Sea Cucumber and Kidney


Oxtail, Sea Cucumber and Kidney
1 ox tail, cut into two-inch pieces
1 sea soft soaked cucumber, cut into one-inch pieces
1 pork kidney, cut in half, and remove all the white veins, then cut into two-inch pieces
2 Tablespoons minced ginseng
3 Tablespoons peanuts 2 Tablespoons dried pea-size lingzhi mushroom pieces
1/2 cup Chinese rice wine
1 teaspoon coarse salt
1/2 teaspoon ground white pepper
10 Chinese red dates, pits removed
1. In a heavy pot or casserole bring six cups of water to boil, add oxtail and reduce heat slightly and boil for five minutes, then remove them retaining water. Add in the sea cucumber and boil it for four minutes, then remove. Next, add the kidney pieces and simmer them for three minutes before draining and removing them. Discard all the water.
2. Return oxtail, sea cucumber, and kidneys to the pot, cover with cold water, add ginseng, peanuts, and lingzi mushroom pieces and simmer for three hours. Then add dates, wine, and salt and simmer another half hour or until dates are very soft, even mushy. Much of the liquid will have evaporated, only add more if there is less than enough to barely cover the ingredients. Then serve.

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