Chinese Pigs Tail & Peanut Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Pigs tails,
1 cup: Raw Virginia peanuts or blanched almonds,
1 slice: Fresh ginger root,
1 tbsp: Choong toy, salted, preserved turnip
1 tsp: Salt,
1/2 cup: Chopped green onions, with tops
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp