红曲米焖猪手 BRAISED TROTTER IN RED YEAST RICE SOUP

材料：

猪手500克(斩件) 、猪尾200克、鸡爪1对、老姜250克、麻油1茶匙、辣椒干10条、黑醋150毫升

药材：

党参5克、当归5克、甘草2片、草果1粒、红枣8粒、桂皮3公分、八角2粒

汤料：

高级红曲米60克、花椒2汤匙、清水2公升

调味料：

蚝油2汤匙、酱油2汤匙、盐1茶匙、黄糖30克冰糖70-80克

做法：

• 把汤料倒入煲里煮至滚后改小火焖35分钟，然后把材料过滤，红曲米挑出弄干净。
• 起锅热油，把姜和药材炒1分钟，然后加入猪和麻油，炒至香。
• 加入红曲米，然后加醋和调味料。
• 慢火焖煮45-50分钟或至肉熟汁稠即可。

Ingredients

 500g                pig’s trotter, chopped

200g                pig’s tail

1 pair               chicken feet

250g                old ginger

1 tsp                sesame oil

10                    dried chillies

150ml              black vinegar

 Herbs

5g                    tong sum

5g                    tong kwai

2 slices             liquorice

1 piece             chao guo

8                      red dates

3 cm                cinnamon stick

2                      star anise

 Stock ingredients

60g                  Premium Quality Red Yeast Rice

1 tsp                Szechuan peppercorns

2 litres             water

 Seasoning

2 tbsp              oyster sauce

2 tbsp              light soy sauce

1 tsp                salt

30g                  palm sugar

70 – 80g           rock sugar or to taste

Method

 (1)        Combine stock ingredients in a pot and bring to a boil.  Reduce the heat and simmer for      35 minutes.  Strain the stock and discard all the ingredients.  Keep the red yeast rice stock clean.

(2)        Heat a deep saucepan and dry-fry ginger and herbs for 1 minute.  Add pig’s trotters and sesame oil.  Fry until fragrant.

(3)        Pour in the red yeast rice stock.  Add black vinegar and seasoning.

(4)        Simmer over low heat for 45 – 50 minutes or until meat is tender and gravy is slightly reduced.  Dish out and serve.