Braised Pig Trotters with Nam Yee Recipe |
Ingredients: Serves 4 |
800g pig trotter, cut into pieces 50g black fungus, soaked 50g beancurd sticks, prefried and soaked 1 tablespoon chopped garlic 1 tablespoon chopped onion 1½ cubes “Nam Yee” (Reddish cheese) 1 tablespoon soy bean paste Seasoning: ½ teaspoon five spice powder 1 tablespoon oyster sauce 1 teaspoon dark soy sauce 1 tablespoon “shaoxing” wine a pinch of pepper salt to taste 750ml water |
Method: Boil a pot of water to blanch the pig trotter pieces. Dish-up and drain, leave aside. Heat up 1 tablespoon of oil to fragrant the garlic and onion, add in the “nam yee” and soy bean paste. Stir in seasoning and splash in “shaoxing” wine. Pour in the blanched trotter to stir until fragrant, add in water to cover, bring to boil and turn over low heat to braise for 30 minutes then add in beancurd stick and black fungus to further braise until soft. |
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