chinese pigs' tail and peanut soup

Ceideburg 2
6 servings
1 pounds 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
½ 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 1½ 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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