Sunday, February 28, 2016

Braised Pig Trotters with Nam Yu Beancurd 【南乳花生燉豬手】

My son's godmother sent me this braised pig trotters made by her mother in law during Chinese new year, it was so tasty that I had to ask for the recipe right away!


2.5 lbs Pig trotters (Cleaned and chopped into 1/2 palm size)
1/2 cup of peanuts (Soaked in water for 1-2 hours)
1-2 pieces of fermented bean curd/Nam Yu
1/4 cup of Chinese Cooking Wine
2 tbsp light Soy Sauce
3 shallots (cut into four pieces)
3-4 cloves of garlic (Halved)
2-3 pieces of rock sugar
1-2 tbsp of cooking oil

2.5 磅/1000克 猪手/猪脚
1/2 杯 花生 (泡水1-2小时)
1-2 块 南乳 (看你用的南乳块大小而定)
1/4 杯 料酒
2 大勺生抽/酱油
3 只 红葱头  切开四瓣
3-4 瓣 蒜 切半
2-3 颗 冰糖
1-2 大勺 油

1. Blanch the pig trotter pieces and clean under running water until it is cleaned. Drain and set aside.

2. Heat up 2 tbsp of oil, add shallot and garlic and stir for 1 minute. Add the trotter pieces and keep stirring until the trotter pieces are a little browned.

3. Add the fermented bean curd and cook for 1-2 minutes, add peanuts and continue cooking until fragrant.

4. Add cooking wine and water that is just enough to submerged the trotter pieces.

5. Season with light soy sauce and rock sugar, bring to boil and transfer to cooking pot. Cook at medium low heat for 1.5-2 hours until trotters and peanuts become soft and tender.

Note:I cooked mine in a crockpot, so I used slightly lesser water and cook at high for 3.5-4 hours.

1. 把猪手入滚水里汆烫之后,用凉水洗净沥干。
2. 锅里下两大匙的油,把红葱和蒜入锅稍微煸炒,加入猪手块,煸炒至皮带点焦黄。
3. 加入南乳块煸炒1-2分钟后加入花生继续煸炒至香气溢出。
4. 加入料酒稍微翻炒之后加水盖过猪蹄,加入酱油和冰糖调味,煮滚之后转到一口深锅里,小火炖1.5-2个小时至猪蹄和花生变糯。

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