1 pig´s trotter, approximately 1kg (Get the part that´s near the shoulder, normally called the foreleg, and get the butcher to remove the bones for you.)
1 tbsp dark soy sauce
10 12 dried black mushrooms, soaked
4cm piece cinnamon stick
1 star anise
3cm piece young ginger, smashed lightly
1 piece nam yee (red fermented bean curd)
2 tbsp oyster sauce
2 tbsp light soy sauce
1/2 tbsp dark soy sauce
8 red dates
2 stalks spring onions
1 tsp salt
2 tsp sugar
1/4 tsp pepper
1/2 tbsp corn flour
1 tbsp water
Bring half a pot of water to a boil. Put in trotter and blanch for three to four minutes.
Remove and leave the trotter aside for a short while. While it is still hot, brush it with dark soy sauce. Place the trotter and all the other ingredients, including the seasoning, into a pressure cooker. Cover and bring to a boil over medium high heat.
When the second ring on the pressure cooker appears, lower the heat and set the timer for 25 to 30 minutes.
Release the pressure and remove the lid. Add thickening, then dish out and serve immediately.