Stewed Pig Trotter with Red Fermented Bean Curd
Hello everyone
Today I am going to share a "Stewed Pig Trotter with Red Fermented Bean Curd"
Here pig trotter 900 g
Somebody will treat it as pig knuckle
The pig hair is burnt
In Hong Kong you can request the butcher to burn out the pig hair
Chu Hou sauce 1 tablespoon
Red fermented bean curd 3 pieces 20 g
Is smaller pieces
Further more spices will be used
A star anise
Tsaoko fructus
A bit of Cinnamon stick
2 bay leaves
This is dried tangerine peel
A small piece is enough
Ginger 40 g
1 Shallot
Garlic cloves 20 g
Rock sugar 20 g
Soak the dried tangerine peel to soft
There is hair around here
Can burn it out
Or pluck it away
In Hong Kong these trotters can ask the butcher to cut them apart
Here are not cut apart
we can cut apart along the joints
Blanch the pig trotter
Add in spring onions
Ginger slices
Shaoxing wine 1 tablespoon
Blanch 5 minutes after water has boiled
Check if there has hair
Pluck out the hair
If the hair hard to clear
Trim it off
Pan-fry the trotter
don't flip it
Let it pan-fry for a while
Scoop out the trotters after pan fry to light brown
Sauté the ginger slices
Garlic cloves
Shallot
Turn to low heat after the fragrance is smelled
Sauté red fermented bean curds
1 tablespoon Chu Hou paste
Add in the spices after the sauces have sautéed
Add in the pig trotter
Shaoxing wine 1 tablespoon
Rock sugar
Pour in hot water
Hold the seasoning at this moment
Can add a bit of oyster sauce
1 tablespoon oyster sauce is added
Other seasonings will be adjusted after the stewing
Turn to low heat to stew 45 minutes
It has stewed for 45 minutes
Turn off the heat and rest for 30 minutes with the lid on
It has rested for 30 minutes
Test it if tender enough
Not tender enough
It is not easier to cook to tender as those bought in Hong Kong
Stew further 15 minutes
Taste it
Add in 1 tablespoon light soy sauce
Moderate amount of salt
It has stewed for another 15 minutes
Test if the tenderness is at desired
Thicken the sauce if tender enough
This UK trotter here is not easy to stew to tender
Stew longer time if not at the desired tenderness
Thicken the sauce
The gravy is ok
It can be served if prefer a bit more gravy