Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pigs' tails
   1      cup           raw Virginia peanuts or -- blanched almonds
   1      slice         fresh ginger root
   1      tablespoon    choong toy -- (salted, preserved
                        -- turnip)
   1      teaspoon      salt
     1/2  cup           chopped green onions -- with

Preparation:

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. All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974