Recipe Ingredient
- 500g pre-soaked sea cucumber, rinsed and sliced thickly
- 700g pork trotters, chopped
- 50g ginger, sliced
- 1 whole bulb garlic with skin on
- 6 dried Chinese mushrooms, soaked
- 6 red dates
- 2 stalks spring onion
- 2 tbsp oil
- 2 tbsp sesame oil
- 1.5 litres water
- Seasoning
- 2 tbsp oyster sauce
- 2 tbsp light soy sauce
- 1/3 tsp salt
- 50g rock sugar
- 1/2 tsp pepper
- 1 tsp chicken seasoning powder
Instructions
- Boil a pot of water and scald trotters for 4-5 minutes. Drain.
- Heat oil and sesame oil in a deep saucepot. Fry ginger and garlic for 1-2 minutes. Add pork trotters, mushrooms and seasoning. Fry until meat is well coated with the sauce.
- Pour in water, add red dates and spring onion. Bring to the boil. Reduce the heat and simmer covered for about 40-45 minutes.
- Add sea cucumber and continue to cook for 15-20 minutes or until tender to the bite.
