Recipe - Chinese Pigs Tail And Peanut Soup

1 pound Pigs' tails
1 cup Raw Virginia peanuts or
blanched almonds
1 sl Fresh ginger root
1 tablespoon Choong toy (salted,
preserved turnip)
1 teaspoon Salt
One half cup Chopped green onions, with
tops

Clean and parboil pigs' tails according to Steps I and II in the basic
instructions; cut in 2inch 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 One half 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip