Braised Pig Trotter with Shiitake Mushroom
Hello everyone
Chinese Lunar New Year is coming
I will share with you some of the Chinese New Year dishes
Today I am going to share a "Braised Pig Trotter with Shiitake Mushroom"
Here are 2 pig trotters
1.4 kg
Dry shiitake mushrooms 50 g
I have already soaked them to soft last night
Moreover some shallots
Garlic cloves
And ginger
1 star anise
2 bay leaves
Blanch the pig trotters
Add in spring onions
And ginger
1 tablespoon Shaoxing wine
Blanch 5 minutes after water has boiled
Wash and drain the pig trotters
If the shiitake mushrooms are big
Slanting cut them into half
Pan-fry the pig trotters
Sauté shallots
Ginger and garlic cloves
Turn to low heat
Add in 1 tablespoon Chu Hou paste
Stir-fry shiitake mushrooms
Add in pig trotters
Star anise and bay leaves
Sprinkle1 tablespoon Shaoxing wine
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rock sugar
Pour in the water which soaked shiitake mushrooms
Pour in hot water if not enough of shiitake mushrooms' water
Braise at high heat for 10 minutes
Turn to low heat and braise for 35 minutes
It has braised totally for 45 minutes
Turn off the and rest for 30 minutes with lid on
British pig trotter is not easy to cook to tender
May require a little more braising time
The pig trotter bought in Hong Kong should be tender after braising for 45 minutes
Add in moderate amount of salt
Test if the pig trotter is tender enough
Mine seems to require ten more minutes braising time
You can thicken the sauce to serve if yours pig trotter is tender enough
It is tender enough and will thicken the sauce
Let me taste it
It's suitable
Supplement a bit of dark soy sauce
I feel the colour is pale a bit
Let me taste it