| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Chinese, Soups, Ceideburg 2 |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pigs' tails |
| 1 |
c |
Raw Virginia peanuts or blanched almonds |
| 1 |
sl |
Fresh ginger root |
| 1 |
tb |
Choong toy (salted, preserved turnip) |
| 1 |
ts |
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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