红烧猪手焖萝卜Braised Pork Shank with Radish

【材料】
猪手1只（开边）、白萝卜2条、红萝卜3条、竹笋2块、豆干2块（切块炸香）、熟蛋5粒、香菇8朵（浸
泡）、水适量
【调味料】
A:南乳4砖、蒜头2粒（拍扁）、小葱头6粒（拍扁）、丁香6粒、八角4粒、姜1块（切片）
B:蚝油1汤匙、冰糖1汤匙、生抽4汤匙、麻油1汤匙、
黑酱油1茶匙、鸡精粉1茶匙
C:粟粉适量（勾芡）、绍兴酒2汤匙
【做法】
1. 白萝卜、红萝卜及竹笋均去皮，切滚刀块，放入沸水中川烫捞出。（图1-3）
2. 将猪手放入沸水中川烫10分钟，捞出搽上1汤匙黑酱油在皮上，然后放入烤箱烧烤至表皮呈现金黄色取出。（图4-5)
3. 烧热2汤匙油爆香调味料A，放入调味料B及香菇同炒。
4. 把猪手加入并注入水盖过猪手，煮滚后转慢火盖上，焖煮约35分钟后加入其余的材料继续熬煮至材料全部够软。（图6-8)
5. 勾芡后淋上绍兴酒便可上桌，配白饭吃。

【Ingredients】
1 pork shank (halved), 2 radish, 3 carrots, 2 pieces bamboo shoots, 2 blocks harden tofu (cut pieces
and deep fried), 5 hardboiled eggs,8 pcs Chinese mushroom (soaked), some water
【Seasoning】
A:4 blocks red fermented bean curd, 2 pips garlic (smashed), 6 shallot (smashed), 6 cloves, 4 star
anise, 1 piece ginger (sliced)
B:1 tbsp oyster sauce, 1 tbsp rock sugar, 4 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp dark soy sauce, 1
tsp chicken powder, some starch for thickening, 2 tbsp Chinese cooking wine (add last)
【Method】
1.Peel and cut carrot, radish and bamboo shoot into wedges, blanch in boilling water, drain.(pic 1-3)
2.Blanch shank for 10 minutes, drain and coat with 1 tbsp of dark soy sauce on the skin, and grill in oven
until golden brown.(pic 4-5)
3.Heat 2 tbsp oil in wok, sauté seasoning A until fragrant, then toss in seasoning B and Chinese
mushroom.
4.Add in pork shank and water that enough to cover it, bring to quick boil and then cover with lid, simmer
in low heat for about 35 minutes; add in all other ingredients and continue cooking until soften.
(pic 6-8)
5.Thicken with starch, pour in wine and dish out. Serve with white rice.