猪尾卤凤爪 Braised Chicken Feet with Pig tail

材料
鸡脚8只、猪尾1条（斩小件）、花生30克（浸泡）、蒜头1粒（拍扁）、甘草2片、冰糖1汤匙、八角2粒
调味料
生抽2汤匙、蚝油1汤匙、老抽½汤匙、盐少许、味精½茶匙
做法
1 鸡脚去除爪，洗净，连同猪尾一起川烫沸水，洗净。（图1-2）
2 烧热1汤匙油，放入冰糖、八角、蒜头及甘草炒香。（图3）
3 加入调味料，鸡脚和猪尾，一起炒香。（图4-5）
4 注入水盖过材料，加入花生煮滚后转小火，加盖继续焖煮约1小时至材料够软即可。（图6-8）

INGREDIENTS
8 chicken feet, 1 pig tail (cut into pieces), 30g peanut (soaked), 1 whole garlic (smashed), 2 pcs Kan Chao,
1 tbsp rock sugar, 2 pcs star anise
SEASONING
2 tbsp soy sauce, 1 tbsp oyster sauce, ½ tbsp dark soy sauce, dash of salt, ½ tsp MSG
METHOD
1 Trim chicken feet, wash and then blanch with pig tail in boiling water; drain. (pic 1-2)
2 Heat 1 tbsp oil in wok, cook rock sugar until dissolved; toss in star anise, garlic and Kan Chao,
stir well. (pic 3)
3 Add in seasoning, chicken feet and pig tail, stir-fry until fragrant. (pic 4-5)
4 Pour in enough water to cover the ingredients and bring to boiled. Cover with lid and simmer
in low heat for about 1 hour or until the contents soften. (pic 6-8)