材料
豬手.公斤
冬菇克
八角粒
月桂葉片
薑、蒜頭、 紅蔥頭適量
柱侯醬湯匙
紹興酒湯匙
老抽湯匙
蠔油湯匙
冰糖湯匙
熱水 適量

做法
1⃣ 冬菇浸軟 浸冬菇的水留作炆豬手用。
2⃣ 豬手汆水去毛洗淨爆香盛出備用。
3⃣ 爆香薑、蒜頭、 紅蔥頭轉小火下湯匙柱侯醬爆香下冬菇、豬手、八角、月桂葉、湯匙紹興酒、湯匙老抽、湯匙蠔油、湯匙冰糖加入浸冬菇水及熱水大火燒開分鐘轉小火炆分鐘關火焗半小時試味收汁上碟。

Ingredients:
Pig trotters 1.4kg
Dried shiitake mushrooms 50g
Star anise 1 piece
Bay leaves 2
Ginger, garlic, shallots, as needed
Chu Hou sauce 1 tablespoon
Shaoxing wine 1 tablespoon
Dark soy sauce 1 tablespoon
Oyster sauce 1 tablespoon
Rock sugar 1 tablespoon
Hot water, as needed

Cooking Directions:
1⃣ Soak the dried shiitake mushrooms until softened. Keep the soaking liquid for braising the pig trotters.
2⃣ Blanch the pig trotters, to remove impurities and wash it clean. Set aside.
3⃣ Sauté ginger, garlic, and shallots in a pan. Reduce heat and add 1 tablespoon of Chu Hou sauce. Add the soaked shiitake mushrooms, pig trotters, star anise, bay leaves, 1 tablespoon of Shaoxing wine, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rock sugar. Pour in the soaking liquid from the mushrooms and enough hot water. Bring to a boil over high heat for 10 minutes, then simmer over low heat for 35 minutes. Turn off the heat and let it rest for half an hour. Adjust the seasoning according to taste and reduce the sauce. Serve.

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