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Ingredientes
- 1 lb Pigs' tails
- 1 c. Raw Virginia peanuts or possibly, blanched almonds
- 1 slc Fresh ginger root
- 1 Tbsp. Choong toy (salted, preserved turnip)
- 1 tsp Salt
- 1/2 c. Minced green onions, with
Direcciones
- 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 qts fresh water and all the remaining ingredients except green onions.
- Bring to a boil, reduce heat, cover and simmer for 1 1/2 hrs. Add in the green onions just before serving.
- Serves 6 to 8.
- All these recipes are from "Innards and Other Variety Meats". Jana Allen
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 6 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 389mg | 16% |
| Potassium 24mg | 1% |
| Total Carbs 0.65g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.19g | 0% |
| Protein 0.15g | 0% |
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