Recipe Ingredient
- 1 pig´s trotter, approximately 1kg (Get the part that´s near the shoulder, normally called the foreleg, and get the butcher to remove the bones for you.)
- 1 tbsp dark soy sauce
- 10 - 12 dried black mushrooms, soaked
- 4cm piece cinnamon stick
- 1 star anise
- 3 cloves
- 3cm piece young ginger, smashed lightly
- 1 piece nam yee (red fermented bean curd)
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 8 red dates
- 2 stalks spring onions
- Seasoning:
- 1 tsp salt
- 2 tsp sugar
- 1/4 tsp pepper
- 500ml water
- Thickening (combine):
- 1/2 tbsp corn flour
- 1 tbsp water
Instructions
- Bring half a pot of water to a boil. Put in trotter and blanch for three to four minutes.
- Remove and leave the trotter aside for a short while. While it is still hot, brush it with dark soy sauce. Place the trotter and all the other ingredients, including the seasoning, into a pressure cooker. Cover and bring to a boil over medium high heat.
- When the second ring on the pressure cooker appears, lower the heat and set the timer for 25 to 30 minutes.
- Release the pressure and remove the lid. Add thickening, then dish out and serve immediately.
