南乳炆豬手Stewed Pig Trotter with Red Fermented Bean Curd **字幕 CC Eng. Sub**

🟢材料：
豬手 900克
南乳 20克
薑 40克
蒜頭 20克
紅蔥頭 1個
冰糖 20克
柱侯醬 1湯匙
紹興酒 1湯匙
蠔油 1湯匙
生抽 1湯匙
鹽、熱水 適量
八角、草果、桂皮、月桂葉、陳皮 適量

🟢做法：
1️⃣ 豬手汆水洗淨，煎至微黃盛出。
2️⃣ 爆香薑、蒜頭、紅蔥頭、南乳和柱侯醬，下豬手翻炒。
3️⃣ 下1湯匙紹興酒、冰糖、1湯匙蠔油，加熱水至豬手表面，小火炆45分鐘。
4️⃣ 關火焗半小時，再炆15分鐘，加入1湯匙生抽及少許鹽調味，收汁上碟。

🟢Ingredients:
Pig trotters - 900g
Fermented red bean curd - 20g
Ginger - 40g
Garlic - 20g
Shallot - 1
Rock sugar - 20g
Chu Hou sauce - 1 tablespoon
Shaoxing wine - 1 tablespoon
Oyster sauce - 1 tablespoon
Light soy sauce - 1 tablespoon
Salt, Hot water - as needed
Star anise, amomum tsao-ko, cinnamon, bay leaves, dried tangerine peel - as needed

🟢Cooking Directions:
1️⃣ Blanch the pig trotters in boiling water, wash them clean and fry until slightly yellow, then remove from the pan.
2️⃣ Saute ginger, garlic, shallot, fermented red bean curd, and Chu Hou paste, then add the pig trotters and stir-fry.
3️⃣ Add 1 tablespoon of Shaoxing wine, rock sugar, 1 tablespoon of oyster sauce, and enough hot water to cover the pig trotters. Simmer over low heat for 45 minutes.
4️⃣ Turn off the heat and let it rest for half an hour, then braise for another 15 minutes. Add 1 tablespoon of light soy sauce and a pinch of salt to season. Reduce the sauce and serve.

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