Dried Bamboo Shoot and Oxtail Soup

Method

1. 1 Soak dried bamboo shoots for 12 hours, then boil them three times, each time for 20 minutes, changing the water to remove bitterness and sulfur.
2. 2 Blanch the oxtail for 5 minutes with ginger, then rinse off the foam.
3. 3 Simmer the oxtail with 1.5 liters of water and roasted shallots for 2 hours, until the meat separates from the bone.
4. 4 Sauté the boiled bamboo shoots with a little fish sauce for 8 minutes to allow the flavors to infuse, then add them to a pot and cook for 30 minutes.
5. 5 Season with fish sauce, then sprinkle with chopped scallions, sawtooth coriander, and pepper.

With an appliance

• Pressure cooker 2 hr

  Replace step 3: simmer the oxtail in a pressure cooker for 50 minutes at high pressure, then release the pressure naturally for 15 minutes, and then cook the bamboo shoots with the lid open for 25 minutes.