Recipe Ingredient
- 700g pig's trotter, cleaned and cut into 4cm pieces
- 6 dried Chinese mushrooms, soaked to soften
- 1 tbsp sesame oil
- 1 tbsp oil
- 3 cloves garlic
- 4 slices ginger
- 1 cube preserved beancurd (nam yee)
- 1 tbsp preserved soya bean paste (tau cheong)
- 2 stalks spring onions, cut into 4cm lengths
- 2 tbsp Chinese rice wine
- 1 litre water
- 250g sea cucumber, rinsed and cut into pieces
- (A) Seasoning:
- 1 tbsp light soy sauce
- 1/8 tsp thick soy sauce
- 1/8 tsp pepper
- (B) Sauce Ingredients:
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- ¼ tsp pepper
- ¼ tsp salt
- 20g rock sugar
- (C) Thickening:
- 1 tbsp potato flour mixed with 1 tbsp water
Instructions
- Scald pig's trotter in boiling water for 5-6 minutes. Remove, rinse and drain well.
- Marinate pig's trotter with seasoning for 30-40 minutes. Heat sesame oil and oil in a pot and lightly brown garlic and ginger. Add preserved beancurd and soya bean paste. Stir-fry for 30 seconds until fragrant.
- Put in pig's trotter and toss until meat is firm. Add mushrooms and sauce ingredients. Stir-fry for 3-4 minutes. Pour in water and wine and bring to the boil.
- Add spring onion and lower the heat. Simmer for 30 minutes. Add sea cucumber and continue to simmer for an hour or until meat is tender.
- Thicken with potato flour mixture.
