Ingredients
- 1 pigs tails
- 200 gr virginia peanuts (raw)
- 60 gr green onions (chopped)
- 8 gr choong toy
- 3 gr salt
- 1 slice ginger root (sliced fresh)
-tops Clean and parboil pigs' tails according to Steps I and II in the basic instructions; cut in 5 cm lengths. Return to the pot with 2 litre fresh water and all the remaining ingredients except green onions. Bring to a boil, reduce heat, cover and simmer for 1.5 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.
