• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 800g pig's trotter, chopped
  • 5 dried shiitake mushrooms, soaked to soften and halved
  • 2 stalks spring onion, cut into sections
  • 200g lotus roots, cut into chunky pieces
  • 250g arrowhead, skinned and halved
  • 1 litre water
  • Marinade (A):
  • 1 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 1/4 tsp pepper
  • 1/8 tsp thick soya sauce
  • Spices (B):
  • 4cm cinnamon stick
  • 3 star anise
  • 1 nutmeg seed, lightly crushed
  • Seasoning (C):
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 2 tbsp light soya sauce
  • 1 tbsp oyster sauce
  • 1 tbsp chicken stock seasoning
  • 50g rock sugar
  • 1 tbsp sesame oil
  • Thickening:
  • 1 tbsp potato starch mixed with 2 tbsp water

Instructions

  1. Scald pig trotter for five to six minutes. Drain then season trotter with marinade (A) for several hours or preferably overnight in the refrigerator. Combine water and spice (B) in a saucepot. Bring to a boil. Add marinated trotter, lotus roots, mushrooms and spring onion. Stir in seasoning (C). Cook for 35 to 40 minutes.
  2. Put in arrowhead pieces and continue to simmer for a further 15 minutes or until trotter is tender. Adjust with thickening if required. The dish is ready to serve.

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