Braised Trotters by +Sharon Foo
https://www.facebook.com/groups/platepalate/permalink/792389754148660/
A) 5 whole clove garlic, 2 star aniseeds, 2 cheng pi, 1bottle kwang siang tai premium dark soya sauce, 2 ladle of sugar. adjust the kiam tee to your liking
B)2 pig trotter, 12 ready peel hard boiled eggs, dao gua, dao kee, flower mushroom.
Firstly boil hot water n rinse over the porky first. Discard water away. Boil a half big pot of water n add in A to boil for like 10mins, follow by adding B to just let it boil for 20mins n continue to let it simmer with medium fire till its fully black n porky is soft n tender. I usually do in advance for one day. I find lor tung taste best overnight.
https://www.facebook.com/groups/platepalate/permalink/792389754148660/
A) 5 whole clove garlic, 2 star aniseeds, 2 cheng pi, 1bottle kwang siang tai premium dark soya sauce, 2 ladle of sugar. adjust the kiam tee to your liking
B)2 pig trotter, 12 ready peel hard boiled eggs, dao gua, dao kee, flower mushroom.
Firstly boil hot water n rinse over the porky first. Discard water away. Boil a half big pot of water n add in A to boil for like 10mins, follow by adding B to just let it boil for 20mins n continue to let it simmer with medium fire till its fully black n porky is soft n tender. I usually do in advance for one day. I find lor tung taste best overnight.
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