Ingredients: 2-3 pounds of oxtails 1 cup dried shiitake mushrooms, 1 piece gow pee(Chinese dried tangerine peel 1 tablespoon Szechuan peppercorns (wrap in cheese cloth) 2 inch fresh ginger peeled and sliced into rounds 2 whole star anise 1 lb. mustard cabbage, cut in 1-2 inch lengths Salt and Pepper to taste (soak the shiitake mushrooms and pw pee in hot water for 10 minutes)

Directions:

In a stock pot, parboil oxtails for 30 minutes. Rinse the oxtails and the pot and add more clean water to the pot. Bring the water back to boil and add oxtails back in along with the Szechuan peppers (wrapped in cheesecloth so they are not floating all over the soup), shiitake mushrooms, gow pee, star anise, and ginger.

Salt & pepper to taste. Bring to a boil and simmer until the oxtails are falling off the bone tender, about 2-3 hours. Replenish the soup with additional broth or water if it starts getting too low. Skim as much fat as you can from the surface as the soup cooks. Just before serving, add the mustard cabbage and cook just until it wilts and changes color.

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