700g pig's trotter, cleaned and cut into 4cm pieces
6 dried Chinese mushrooms, soaked to soften
1 tbsp sesame oil
1 tbsp oil
3 cloves garlic
4 slices ginger
1 cube preserved beancurd (nam yee)
1 tbsp preserved soya bean paste (tau cheong)
2 stalks spring onions, cut into 4cm lengths
2 tbsp Chinese rice wine
1 litre water
250g sea cucumber, rinsed and cut into pieces
[(A) Seasoning] :
1 tbsp light soy sauce
1/8 tsp thick soy sauce
1/8 tsp pepper
[(B) Sauce Ingredients] :
2 tbsp light soy sauce
2 tbsp oyster sauce
¼ tsp pepper
¼ tsp salt
20g rock sugar
1 tbsp potato flour mixed with 1 tbsp water
Scald pig's trotter in boiling water for 5-6 minutes. Remove, rinse and drain well.
Marinate pig's trotter with seasoning for 30-40 minutes. Heat sesame oil and oil in a pot and lightly brown garlic and ginger. Add preserved beancurd and soya bean paste. Stir-fry for 30 seconds until fragrant.
Put in pig's trotter and toss until meat is firm. Add mushrooms and sauce ingredients. Stir-fry for 3-4 minutes. Pour in water and wine and bring to the boil.
Add spring onion and lower the heat. Simmer for 30 minutes. Add sea cucumber and continue to simmer for an hour or until meat is tender.