Chinese Pigs Tail and Peanut Soup
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INGREDIENTS
- 1 tb Choong toy ; (salted
- 1/2 c green onions ; Chopped, with
- 1 sl Fresh ginger root
- 1 ts Salt
- 1 c Virginia peanuts ; Raw
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (41g) | ||
| Recipe Makes: 6 | ||
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| Calories: 214 | ||
| Calories from Fat: 164 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.2g | 24 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 9.5g | ||
| Polyunsanturated Fat 5.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4.6mg | 0 % | |
| Potassium 277.5mg | 7 % | |
| Total Carbohydrate 7g | 2 % | |
| Dietary Fiber 3.5g | 14 % | |
| Sugars, other 3.5g | ||
| Protein 9.6g | 14 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 214
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