Sunday, 6 December 2009

Braised Red Trotter Pieces (红烧猪手)

1只 猪手
2 tbsp 蒜泥
5 tbsp 辣椒糊
2 tsp 马来煎

材料(1):
1棵 青葱
8片 姜
5粒 八角
6小碗 清水

调味料:
8 tbsp 生抽
8粒 冰糖
4 tbsp 绍兴酒
1 tsp 盐
3 tbsp 麻油
2 tbsp 耗油
2 tbsp 老抽

1. 猪手砍成块状,用沸水川烫过;再以清水清洗干净.
2. 把猪手放入一个深锅里,加入材料 (1)及调味料;以大火煮沸改
用小火焖约45分钟或至猪手松软.
3.在另一个锅内,烧热2大匙油,爆香蒜泥和马来煎后加入辣椒糊.
4.将焖煮好的猪手连汁倒入锅中,煮滚后以适量粟粉水勾芡即可.


1 no front trotter
2 tbsp chopped garlic
5 tbsp chilli paste / chilli boh
2 tsp belacan

Ingredients (1):
1 stalk spring onion
8 slices ginger
5 nos star anises

5 small bowls water

Seasoning:
8 tbsp light soy sauce
8 chunks rock sugar
4 tbsp shaoxing wine
1 tsp salt
3 tbsp sesame oil
4 tbsp oyster sauce
2 tbsp dark soy sauce

1. Cut the trotter into pieces.Blanch into boiling water.
Remove and rinse with cool water, drain.
2. Put trotter pieces into a deep pot. Add in ingredients
(1) and seasoning.
3. Bring to a boil then reduce to low heat. Simmer for
about 45 minuets or until the trotter pieces are tender.
4. Heat up 2 tbsp oil in another wok, saute chopped garlic
and belacan, then add in chilli boh.
5. Add in braised trotter and gravy. Bring back to boil,
thicken the gravy with enough cornstarch solution.