Ingredients:
- Pig’s Trotter: 1 pc (about 1 kg)
- Soya sauce: 2 tbsp
- Salt: ½ tsp
- Five-spice powder: ½ tsp
- Pepper: 1/4 tsp
- Water : 300g
- Salt: ½ tsp
- Oyster sauce: 2tbsp
- Star Anise: 2 pcs
- Galangal (lengkuas): 3 slices
- Sugar: 1 tbsp
- Dark soya sauce: 2 tbsp
- Sesame Oil: 1 tsp
- Cinnamon: 2 slices
- Fresh Chestnut: 150g (skinned)
- Lotus seeds: 200g (soaked overnight)
- Mushroom: 8pcs (soaked, halved)
- Red dates: 15pcs (seeded)
- Lemon grass: 4stalks (use root portion 5 inch, smashed)
- Huiji Waist Tonic: 2 cups (Huiji measuring cups)
Method:
- Wash pig’s trotter, drained
- Spread soya sauce, salt, five-spice powder and pepper evenly over the pig’s trotter, marinate for about 20 min.
- Bring Water,salt,oystter sauce,star anise,galangal,sugar ,dark soya sauce, sesame oil and cinnamon to boil in a small pot, further boil for 5 min. Turn off heat, drain, leave aside
- Heat half wok of oil, place marinated trotter (skin facing down), deep fry over medium heat for 5min.
- Remove from oil, place in a deep plate, spread Ingredients D over trotters
- Pour in Step 3
- Steam over high heat for about 2 hours till fully cooked
- Pour 2 cups of Huiji Waist Tonic over trotter
