Chinese Pigs’ Tail And Peanut Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Ceideburg 2, Chinese, Soups | 6 | Servings |
INGREDIENTS
| 1 | lb | Pigs' tails |
| 1 | c | Raw Virginia peanuts or |
| blanched almonds | ||
| 1 | Fresh ginger root | |
| 1 | T | Choong toy, salted |
| preserved turnip | ||
| 1 | t | Salt |
| 1/2 | c | Chopped green onions, with |
| tops |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 141
Calories From Fat: 100
Total Fat: 11.9g
Cholesterol: 0mg
Sodium: 392.2mg
Potassium: 205.4mg
Carbohydrates: 5g
Fiber: 2.4g
Sugar: 1.3g
Protein: 6.4g