1 lb pigs' tails
1 c raw virginia peanuts or
-blanched al; monds
1 sl fresh ginger root
1 tb choong toy (salted,
-preserved turni; p)
1 ts salt
1/2 c chopped green onions, with
-tops

Procedures :
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.
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Category : Chinese_Foods