橫財就手｜冬菇炆豬手｜Braised Pig Trotter with Shiitake Mushroom

🟢材料 ：
豬手１.４公斤
冬菇５０克
八角１粒
月桂葉２片
薑、蒜頭、 紅蔥頭適量
柱侯醬１湯匙
紹興酒１湯匙
老抽１湯匙
蠔油１湯匙
冰糖１湯匙
熱水 適量

🟢做法：
1️⃣ 冬菇浸軟， 浸冬菇的水留作炆豬手用。
2️⃣ 豬手汆水，去毛洗淨，爆香盛出備用。
3️⃣ 爆香薑、蒜頭、 紅蔥頭，轉小火，下１湯匙柱侯醬爆香，下冬菇、豬手、八角、月桂葉、１湯匙紹興酒、１湯匙老抽、１湯匙蠔油、１湯匙冰糖，加入浸冬菇水及熱水，大火燒開１０分鐘，轉小火炆３５分鐘，關火焗半小時，試味收汁上碟。

🟢 Ingredients:
Pig trotters 1.4kg
Dried shiitake mushrooms 50g
Star anise 1 piece
Bay leaves 2
Ginger, garlic, shallots, as needed
Chu Hou sauce 1 tablespoon
Shaoxing wine 1 tablespoon
Dark soy sauce 1 tablespoon
Oyster sauce 1 tablespoon
Rock sugar 1 tablespoon
Hot water, as needed

🟢Cooking Directions:
1️⃣ Soak the dried shiitake mushrooms until softened. Keep the soaking liquid for braising the pig trotters.
2️⃣ Blanch the pig trotters, to remove impurities and wash it clean. Set aside.
3️⃣ Sauté ginger, garlic, and shallots in a pan. Reduce heat and add 1 tablespoon of Chu Hou sauce. Add the soaked shiitake mushrooms, pig trotters, star anise, bay leaves, 1 tablespoon of Shaoxing wine, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rock sugar. Pour in the soaking liquid from the mushrooms and enough hot water. Bring to a boil over high heat for 10 minutes, then simmer over low heat for 35 minutes. Turn off the heat and let it rest for half an hour. Adjust the seasoning according to taste and reduce the sauce. Serve.

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