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.
