Chinese Pigs' Tail And Peanut Soup

Recipe Ingredients

1 lb	454g / 16oz	Pigs' tails
1 cup	93g / 3.3oz	Raw Virginia peanuts or - blanched almonds
1		Fresh ginger root
1 tablespoon	15ml	Choong toy - (salted, preserved turnip)
1 teaspoon	5ml	Salt
1/2 cup	31g / 1.1oz	Chopped green onions - with

Recipe Instructions

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.

All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Source:
Sue Klapper

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