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.
Posted by Stephen Ceideberg; June 9 1992.
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