酒糟焖猪蹄Braised Pig’s Trotters in Yeast Wine Sauce

清水加入白醋煮滚，然后用以汆烫猪蹄8-10分钟，再以清水冲洗。Bring water to a boil with rice vinegar. Scald the trotters for 8-10 minute. Remove and rinse well under running tap water.

把材料B放入煲里煮至滚，然后转小火焖20分钟，过滤。Put ingredients B into a pot and bring to a boil. Reduce heat and simmer for 20 minutes. Strain the stock.

热麻油，把姜、甘草及月桂叶爆香，然后加入蒜头、香菇、青葱及猪蹄，炒一阵子后倒入过滤的材料B汁和酱汁材料。Heat sesame oil and saute ginger, kam choe and Bay leaves until fragrant. Add garlic, mushroom, spring onion and pig's trotters. Stir-fry for a while. Pour in the strained stock of ingredients B and sauce ingredients.

再煮40分钟，若汁太稠可加水，慢火焖至猪蹄软身但不至于烂。Cook for 40 minutes. Add more water if gravy is too thick. Simmer until pig's trotters are just tender but not overcooked.