Friday, March 22, 2013

【百叶结烧猪手】Braised Trotter with Tofu Knots


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 were made into this dish with my favorite tofu knots, the tofu knots taste way better than the meat after soaking up all the gravy !

2 磅/900 克 左右的猪蹄
1 包 百叶结
2 只 八角/大料
3-4 片姜片
1 大勺 大约 5-6 颗的 冰糖
1/2 杯 料酒

1 小勺 老抽
1 大勺 海鲜酱  可无
2-3 大勺 酱油

2  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 tbsp of rock sugar
1/2 cup of cooking wine

1 tsp Dark soy sauce
1 tbsp Hoisin Sauce  optional
2-3 tbsp Light soy sauce
Salt to taste

1. 把猪蹄拔毛洗干净,入滚水汆烫,然后洗净备用。

2. 锅里下两大匙油,然后把冰糖下过炒至融化,微褐色的时候下猪蹄,姜片】、葱和八角,煸炒至所有猪蹄块裹上糖色。

3. 加入2杯的水煮滚,加入料酒和所有的调味料(除了盐)。

4. 大火煮滚再继续煮5分钟,然后把猪蹄和汤汁倒入已预热的慢炖锅里。

5. 大火炖一个小时,加入百叶结,加盐调味,继续炖半个小时至一个小时至猪蹄软糯为止。

1. Clean the trotter pieces and blanch in boiling water for about 3-5 minutes, then wash under running water, drain and set aside.

2. Heath 2 tbsp of oil in a cooking pan add rock sugar and when it caramelized, add the trotter pieces, ginger, star anise and keep stirring until all the pieces coated with caramel.

3. 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).

4.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.

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