Recipe Ingredient
- 800g pig's trotter, chopped
- 5 dried shiitake mushrooms, soaked to soften and halved
- 2 stalks spring onion, cut into sections
- 200g lotus roots, cut into chunky pieces
- 250g arrowhead, skinned and halved
- 1 litre water
- Marinade (A):
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1/4 tsp pepper
- 1/8 tsp thick soya sauce
- Spices (B):
- 4cm cinnamon stick
- 3 star anise
- 1 nutmeg seed, lightly crushed
- Seasoning (C):
- 1 tbsp Shao Hsing Hua Tiau wine
- 2 tbsp light soya sauce
- 1 tbsp oyster sauce
- 1 tbsp chicken stock seasoning
- 50g rock sugar
- 1 tbsp sesame oil
- Thickening:
- 1 tbsp potato starch mixed with 2 tbsp water
Instructions
- Scald pig trotter for five to six minutes. Drain then season trotter with marinade (A) for several hours or preferably overnight in the refrigerator. Combine water and spice (B) in a saucepot. Bring to a boil. Add marinated trotter, lotus roots, mushrooms and spring onion. Stir in seasoning (C). Cook for 35 to 40 minutes.
- Put in arrowhead pieces and continue to simmer for a further 15 minutes or until trotter is tender. Adjust with thickening if required. The dish is ready to serve.
