I bought two trotters thinking of making soy soup -- the famous Chinese lactogenic food, with just one attempt and took me 2 days to finish one pot of soup, I just can't think of having the same soup again !
So the remaining trotter pieces was made into this dish with my favorite tofu knots, the tofu knots taste way better than the meat after soaking up all the gravy !
1.5 lbs of trotter pieces (ask the butcher to cut it for you)
1 packet of tofu knots (百叶结）
2 star anise
2 spring onion
3-4 slices of ginger
1 1/2 tbsp of rock sugar
1/2 cup of cooking wine
1 tsp Dark soy sauce
1 tbsp Hoisin Sauce
2-3 tbsp Light soy sauce
Salt to taste
Clean the trotter pieces and blanch in boiling water for about 3-5 minutes, then wash under running water, drain and set aside.
In a cooking pot, add 2 tbsp of oil, add rock sugar and when it caramelized, add the trotter pieces, ginger, star anise and keep stirring until all the pieces coated with caramel.
Add 1 1/2 cups of water and bring to boil, add spring onion, cooking wine and all other seasoning (beside salt). Cook at high heat for 5 minutes, the pour the whole content to a already heated up slow cooker or cooker on stove ( you will need more water if normal cookware on stove being used).
Cook at high (slow cooker) for 1 hour, add the tofu knots and salt, continue cooking for 30-60 minutes or until the trotter become soft.