Chinese Pigs' Tail And Peanut Soup

Course : Chinese
Serves: 6


1 pound pigs tails
1 cup raw Virginia peanuts or -- blanched almonds
1 slice fresh ginger root
1 tablespoon choong toy -- (salted, preserved turnip)
1 teaspoon salt
1/2 cup chopped green onions -- with


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