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Title: Chinese Pigs' Tail and Peanut Soup
Categories: Chinese Soup Ceideburg
Yield: 6 Servings
| 1 | lb | Pigs' tails |
| 1 | c | Raw Virginia peanuts or blanched almonds |
| 1 | sl | Fresh ginger root |
| 1 | tb | Choong toy (salted, preserved turnip) |
| 1 | ts | Salt |
| 1/2 | c | Chopped green onions, with tops |
Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 2-inch lengths. Return to the pot with 2 quarts fresh water and all the remaining ingredients except green onions. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Add the green onions just before serving.
Serves 6 to 8.
All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
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