Chinese Pigs' Tail & Peanut Soup
ceideburg, chinese, soups
1 lb pigs' tails
1 cup raw virginia peanuts or blanched al; monds
1 slice fresh ginger root
1 tablespoon choong toy (salted, preserved turni; p)
1 teaspoon salt
1/2 cup 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.
Yield: 6 servings