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
  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.