Ingredients:
For pig feet
- 1 piece pork feet, about 2 - 2 1/2 lb (1.0 - 1.25 kg);
- 1/2 cup chopped ginger, 1 piece ginger, about 6 oz (180 g), peel, pound and chop;
- 10 cloves garlic, peel, pound and chop;
- 1 tablespoon vegetable oil;
- 2 pieces fermented red tofu, about 4 oz (120 g);
- 2 teaspoons sauce from fermented red tofu;
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
- 4 cups (480 ml) water.
For thickening sauce
- 1 1/2 teaspoons corn starch;
- 1/2 teaspoon sugar;
- 1/4 cup water;
- 1 tablespoon liquid aminos/soy sauce.
Recipe:
Serving for 4
- Have your butcher spilt and cut pork feet to about 2” (5 cm) X 3” (7 cm) pieces;
- Scrap skin of pork feet, wash, pat dry and set aside;
- Add 2 cups of water to a separate medium stock pot over medium high heat;
- Add pork feet when water comes to a boil;
- Boil for 5 - 10 minutes, rinse pork feet and set aside;
- Add 1 tablespoon vegetable oil to a wok/sauté pan over medium high heat;
- Sauté ginger for 5 minutes then add garlic;
- Take them out and set aside;
- Cook fermented red tofu for 2 minutes;
- Put in pig feet;
- Coat pig feet with fermented red tofu;
- Add Liquid Aminos and give it a chance to cook;
- Add water and then ginger and garlic;
- Cook for an hour;
- Turn the flame higher and add lotus roots;
- Lower the heat when it comes back to a boil;
- Cover and cook for 45 - 60 minutes;
- Add well mix thickening sauce to the middle;
- Turn off heat when it comes back to a boil and thickens;
- Plate and serve hot with rice or noddles.