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.