Main Ingredients:
Pig trotters: 600g; Dried bean curd sticks: 170g; Shiitake mushrooms: 10 pieces.
Seasonings:
Fermented bean curd: 2 cubes; Red fermented bean curd: 2 cubes; Oyster sauce: 1 tbsp; Light soy sauce: 2 tsp; Dark soy sauce: 1 tsp; Chu Hou paste: 2 tsp; Cooking wine: 1 tbsp; Rock sugar: to taste; Ginger: 6 slices; Garlic: 5 cloves; Star anise: 2 pieces; Bay leaves: 2 pieces; Chopped scallions: 2 tbsp; Oil: 1 tbsp.
Taste: Savory; Cooking Method: Braising; Cooking Time: Several hours; Difficulty: Easy.
Detailed Steps for Cooking Braised Pig Trotters with Fermented Bean Curd and Dried Bean Curd Sticks
Blanch the pig trotters, rinse and drain. Use a razor to remove the hair from the pig skin.
Soak the shiitake mushrooms and cut them in half.
Soak the dried bean curd sticks until soft, then cut into small pieces.
Slice the ginger and peel the garlic.
Mash the fermented bean curd and red fermented bean curd and set aside.
Mix Chu Hou paste, oyster sauce, light soy sauce, dark soy sauce, and cooking wine together.
Prepare the star anise, bay leaves, and rock sugar.
Heat oil in a pan, sauté the ginger and garlic until fragrant.
Add the pig trotters and stir-fry to remove excess moisture. This helps the pig trotters absorb the sauce better.
Pour in the mashed fermented bean curd and sauce mixture, stir well.
Add star anise, bay leaves, rock sugar, and enough water to cover the pig trotters. Bring to a boil, then simmer over low heat for 1.5-2 hours. (Adjust cooking time based on desired tenderness of the pig trotters.)
Add the shiitake mushrooms and dried bean curd sticks, continue to cook for 30 minutes.
Turn up the heat to reduce the sauce, then sprinkle with chopped scallions before serving.
The pig trotters are tender, and the dried bean curd sticks and shiitake mushrooms have absorbed the flavorful sauce, making it very delicious.
