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Walnuts in Pig's Tail Soup

Soups and Congees

Walnuts in Pig's Tail Soup
3 Tablespoon walnuts meats, peeled of their paper
skins, then chopped
3 dried figs, coarsely chopped
1 small pig’s tail, cut into single bone sections, then blanched for three minutes then drained
10 cups ham stock
3 Tablespoons canned chick peas, paper outsides discarded.

1. Soak walnuts, figs, and pork pieces, each in its own bowl of tepid water, overnight, the pork tail refrigerated, then strain the water each water into the soup stock.
2. Simmer the chick peas, stock and all drained items together for two hours, then strain and discard any fat or items not wanted in the soup, and remove meat from the sections of the pig tails, and cut the meat smaller if need be.
3. Add salt and serve in a pre-heated soup tureen.

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