Ingredient and Portion
Braised Sea Cucumbers and Pig’s Trotter Recipe 海参猪脚食谱
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Ingredients A / 材料 A
2 pre-soaked sea cucumbers, cut into pieces / 泡发海参（切块）2条
5 slices ginger / 姜 5片
2 tbsp Shaoxing Huadiao wine / 绍兴花雕酒 2汤匙
Ingredients B / 材料 B
1 pig’s trotter / 猪脚 1只
15 Chinese mushrooms, soaked and remove stalks / 冬菇（泡软，去硬蒂） 15朵
1 whole garlic, with skin / 全蒜（连皮） 1粒
1 litre stock / 上汤 1公升
Corn Flour Solution / 芡汁
3 tbsp corn flour / 玉米粉 3汤匙
150ml water / 清水 150毫升
2 pre-soaked sea cucumbers, cut into pieces / 泡发海参（切块）2条
5 slices ginger / 姜 5片
2 tbsp Shaoxing Huadiao wine / 绍兴花雕酒 2汤匙
Ingredients B / 材料 B
1 pig’s trotter / 猪脚 1只
15 Chinese mushrooms, soaked and remove stalks / 冬菇（泡软，去硬蒂） 15朵
1 whole garlic, with skin / 全蒜（连皮） 1粒
1 litre stock / 上汤 1公升
Corn Flour Solution / 芡汁
3 tbsp corn flour / 玉米粉 3汤匙
150ml water / 清水 150毫升
Seasoning
2 tbsp oyster sauce / 蚝油 2汤匙
3 tbsp light soy sauce / 生抽 3汤匙
1 tbsp thick soy sauce / 黑酱油 1汤匙
1 tsp sugar / 糖 1茶匙
1 tsp salt / 盐1茶匙
some pepper (to taste) / 胡椒粉（调味）适量
3 tbsp light soy sauce / 生抽 3汤匙
1 tbsp thick soy sauce / 黑酱油 1汤匙
1 tsp sugar / 糖 1茶匙
1 tsp salt / 盐1茶匙
some pepper (to taste) / 胡椒粉（调味）适量
Method
Method /做法
1. Wash pig’s trotter and cut into pieces, add into boiling water and scald for 2-3 minutes. Remove and drain well.
猪脚洗净，斩块，放入沸水中汆烫2-3分钟，取出沥干。
2. Heat 3 tbsp of oil, add in ginger slices and stir-fry until fragrant. Add in Shaoxing Huadiao wine and sea cucumbers, stir-fry until fragrant. Remove and set aside.
烧热3汤匙油，加入姜片爆香，加入绍兴花雕酒和海参炒香，搁旁待用。
3. Heat 3 tbsp of oil, add in whole garlic and stir-fry until fragrant. Add in pig’s trotter pieces, Chinese mushrooms and Seasoning, stir-fry evenly. Transfer all the Ingredients from wok to a stock pot. Pour in stock and cook over low heat for 35 minutes.
烧热3汤匙油，加入全蒜爆香，然后加入猪脚块、冬菇和调味料拌匀，移至汤锅中，倒入上汤，以小火煮35分钟。
4. Add in Method 2 and continue to cook for 25 minutes. Stir in Corn Flour Solution, serve.
加入做法2，继续煮25分钟，勾芡后盛起享用。
1. Wash pig’s trotter and cut into pieces, add into boiling water and scald for 2-3 minutes. Remove and drain well.
猪脚洗净，斩块，放入沸水中汆烫2-3分钟，取出沥干。
2. Heat 3 tbsp of oil, add in ginger slices and stir-fry until fragrant. Add in Shaoxing Huadiao wine and sea cucumbers, stir-fry until fragrant. Remove and set aside.
烧热3汤匙油，加入姜片爆香，加入绍兴花雕酒和海参炒香，搁旁待用。
3. Heat 3 tbsp of oil, add in whole garlic and stir-fry until fragrant. Add in pig’s trotter pieces, Chinese mushrooms and Seasoning, stir-fry evenly. Transfer all the Ingredients from wok to a stock pot. Pour in stock and cook over low heat for 35 minutes.
烧热3汤匙油，加入全蒜爆香，然后加入猪脚块、冬菇和调味料拌匀，移至汤锅中，倒入上汤，以小火煮35分钟。
4. Add in Method 2 and continue to cook for 25 minutes. Stir in Corn Flour Solution, serve.
加入做法2，继续煮25分钟，勾芡后盛起享用。
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