Ingredients:

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  

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.  

Notes: