滷豬蹄（豬腳）Stewed Pork Trotter in Chinese Marinade **字幕CC Eng. Sub**

🟢材料：
豬蹄 1.1公斤
滷水料 50克
南乳 55克
乾辣椒、薑、紅蔥頭、蒜頭、冰糖 適量
紹興酒 2湯匙
生抽 2湯匙
老抽 1湯匙
鹽、熱水 適量

🟢做法：
1️⃣ 豬蹄去毛汆水洗淨備用。
2️⃣ 用適量冰糖小火炒一個糖色備用（或用老抽代替）。
3️⃣ 熱鑊爆香薑、紅蔥頭、蒜頭，轉小火爆香料及南乳，灒入2湯匙紹興酒，加入炒糖色、豬蹄、2湯匙生抽、1湯匙老抽、適量鹽，加入熱水，小火炆60至90分鐘(視乎豬蹄腍度而定) ，關火焗3小時。

🟢Ingredients:
Pork trotters - 1.1kg
Chinese marinade spices - 50g
Red fermented bean curd - 55g
Dried chili peppers, ginger, shallots, garlic, rock sugar - as needed
Shaoxing wine - 2 tbsp
Light soy sauce - 2 tbsp
Dark soy sauce - 1 tbsp
Salt, hot water - as needed

🟢Cooking Directions:
1️⃣ Clean and blanch the pork trotters, then set aside.
2️⃣ Use appropriate amount of rock sugar to make caramel over low heat (or use dark soy sauce as a substitute).
3️⃣ Stir-fry the ginger, shallots, and garlic until fragrant, then add the red fermented bean curd and continue to stir-fry. Add 2 tbsp of Shaoxing wine and the caramelized sugar, pork trotters, 2 tbsp of light soy sauce, 1 tbsp of dark soy sauce, and salt as needed. Pour in hot water and simmer over low heat for 60 to 90 minutes (depending on the tenderness of the pork trotters), then turn off the heat and let it sit for 3 hours.

📌備註： 餘下的滷水汁可按以下其中一個方式處理:
❶ 在室溫下每天煮滾一次，不要開蓋。
❷ 隔渣後放入雪櫃冷藏，每4至5天煮滾一次。
❸ 隔渣後放入冷藏格中冷凍，可存放3至6個月。
📌Note：the remaining marinade can be treated in one of the following ways:
❶ Boil it once a day at room temperature, without opening the lid.
❷ Strain the marinade and refrigerate it. Boil it once every 4 to 5 days.
❸ Strain the marinade and freeze it in the freezer. It can be stored for 3 to 6 months.

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