MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Chinese Pigs' Tail and Peanut Soup
Categories: Chinese, Soups, Ceideburg 2
     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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