冬菇炆豬腳 Stewed Pig Trotter with Shiitake Mushroom **字幕CC Eng. Sub**

🟢食材：
豬腳 800 克
乾冬菇 60 克（已泡軟）
薑、紅蔥頭、蔥 適量
柱侯醬 1 湯匙
紹興酒 1 湯匙
蠔油 1 湯匙
生抽 1 湯匙
八角 1 粒
桂皮 1 小塊
鹽、老抽、冰糖 適量
熱水 適量

🟢做法：
1️⃣ 冬菇泡軟洗淨備用。豬腳加薑、蔥汆水，拔除豬毛洗淨備用。
2️⃣ 熱鍋加油，爆香豬腳至微黃色，加入薑和紅蔥頭爆香。
3️⃣ 轉小火，加入柱侯醬炒香後，灒入紹興酒、蠔油、生抽、葱白、冰糖、八角、桂皮、泡軟的冬菇和適量熱水，小火炆 1 小時。
4️⃣ 把薑、蔥、香料夾出，可選擇關火焗半小時，讓豬手更軟滑。
5️⃣ 試味，加入適量鹽和老抽（如果顏色淡的話），收至湯汁濃稠即可上桌。

🟢Ingredients:
Pork trotters - 800g
Dried shiitake mushrooms - 60g (soaked until soft)
Ginger, shallots, spring onions - As needed
Chu Hou sauce - 1 tbsp
Shaoxing wine - 1 tbsp
Oyster sauce - 1 tbsp
Soy sauce - 1 tbsp
Star anise - 1 piece
Cinnamon - 1 small piece
Salt, dark soy sauce, rock sugar - As needed
Hot water - As needed

🟢Cooking Directions:
1️⃣ Soak the dried shiitake mushrooms until soft, wash and set aside. Blanch the pork trotters with ginger and spring onions, remove the hair from the pork and wash, then set aside.
2️⃣ Heat oil in a wok, stir-fry the pork trotters until they turn slightly yellow, then add ginger and shallots to stir-fry until fragrant.
3️⃣ Reduce the heat and add Chu Hou sauce, stir-fry until fragrant, then add Shaoxing wine, oyster sauce, light soy sauce, spring onions, rock sugar, star anise, cinnamon bark, soaked shiitake mushrooms, and adequate hot water. Simmer on low heat for 1 hour.
4️⃣ Remove the ginger, spring onions, and spices. You can choose to turn off the heat and let the pork trotters sit for another 30 minutes to make them more tender.
5️⃣ Taste and adjust the seasoning with salt and dark soy sauce (if the color is too pale). Reduce the sauce to your desired consistency, then serve.

Facebook: https://www.facebook.com/profile.php?....
Twitter:   / o_e_cook  
Instagram:   / o_e_cook  
作品分享:   / 1885999698348679  
✳
   / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》
✳
🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒