Wineshark Cooking Class - Braised Sea Cucumber with Pig Trotters 蹄花海參

Ingredients (for 4):

• Pig trotters - 500g
• Sea cucumber - 300g
• Ginger - 50g
• Spring onion - 4 sprigs
• Chinese yellow wine - 2 tbsp
• Chicken stock - 250ml
• Soy sauce - 1.5 tbsp
• Sugar - 1 tbsp
• Salt - 1/2 tsp
• Spring onion oil - 1 tbsp

Procedures:

1. Boil the pig trotters for 1.5 hours to soften. Then soak in cold water overnight. Cut into sections of about 2.5cm long.

2. Prepare the sea cucumber and then cut into sections of about 2.5cm long.

3. Cut the ginger into slices. Cut the spring onion into sections.

4. Cut the spring onion into small pieces. Then pour in heated oil to prepare the spring onion oil.

5. Heat the pot with 1 tbsp of oil, then add in the ginger and spring onion to stir-fry briefly.

6. Add in the pig trotters and sea cucumber. Stir fry briefly.

7. Pour in the Chinese yellow wine, then add in chicken stock. Heat until the sauce boils, then lower the heat and add in soy sauce, sugar and salt. Continue to cook for 15 minutes.

8. Turn up the heat to reduce the sauce. 

9. Pour in the spring onion oil and serve.