海参焖猪脚 Braised Pork Trotters with Sea Cucumber

啊Hong用的海参是现成已经泡发的，海味干粮店或药材店都买得到。因为省略了泡发海参的准备功夫，这菜容易做得多了。啊Hong也说到火蒜是这菜的精髓，切莫以蒜头替代火蒜来做这菜。不然，会做不出这菜的原有风味。同时，为保持海参的脆嫩口感，海参的焖煮时间也不宜过长，大盖20分钟，入味就好了。今天就把这福建年菜学上来，过年又多道年菜来贺年啦。

分量：6-7人份
准备时间：20分钟
煮时：2个小时

材料A：
½只 猪脚（斩块）
1条 海参（现成泡发的）
10粒 花菇（泡软）
6粒 火蒜
3片 姜片
5瓣 蒜（去衣）
3颗 冰糖
1汤匙 黑酱油
3汤匙 酱油
½ 茶匙 盐
2汤匙 油
1公升 水（盖过猪脚）

材料B：
2片 姜片
1公升 水（盖过猪脚）
1汤匙 料酒/ 花雕酒

准备功夫：
1. 把猪脚清洗干净，入锅，加入材料B， 汆烫片刻。猪脚出锅，洗净沥水待用
2. 泡发海参切块

做法：
1. 热锅倒入油，加入姜片和蒜头，炒匀爆香
2. 加入猪脚炒匀爆香，加入黑酱油和酱油，炒匀片刻
3. 倒入清水，冰糖、花菇和火蒜，炒匀盖上
4. 大火煮滚，转至慢火焖煮1个半小时
5. 起盖，加入海参，炒匀，盖上慢火继续煮20分钟
6. 起盖，加入盐调味
7. 转大火炒匀收汁
8. 熄火，完成
According to Hong, roasted garlic (don’t use the usual garlic) is the essence of this braised Hokkien dish.

Portion: 6-7 pax
Prep Time: 20 minutes
Cook Time: 120 minutes

Ingredients (Set A):
½ pc pork trotter (cut into pieces)
1 pc dried sea cucumber (soaked)
10 pc shiitake mushroom (soaked)
6 pc roasted garlic
3 pc ginger slice
5 cloves of garlic (remove skin)
3 pc rock sugar
1 tbsp dark soy sauce
3 tbsp soy sauce
½ tsp salt
2 tbsp cooking oil
1 litre water (enough to submerge pork trotter)

Ingredients (Set B):
2 pc ginger slice
1 litre water (enough to submerge pork trotter)
1 tbsp shaoxing wine

Preparations:
1. Wash the pork trotter, insert into a pot, add Ingredients B, blanch briefly, retrieve pork trotter, wash, drain and set aside
2. Soak sea cucumber and cut into pieces

Steps:
1. Add cooking oil into a heated wok, add ginger slice, garlic and saute
2. Add pork trotter and saute, add dark soy sauce, soy sauce and fry briefly
3. Add water, rock sugar, mushroom, roasted garlic， fry evenly and cover with a lid
4. Bring to boil with high heat, switch to low heat and simmer for 1 ½ hour
5. Lift the lid, add sea cucumber, fry evenly, cover and continue simmer for 20 minutes
6. Lift the lid, add salt to season
7. Switch to high heat and fry evenly
8. Turn off the gas, it’s done!
#南洋风味家常菜单 #友煮意 #新年年菜 #nanyangkitchen

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