福州红糟焖猪脚Braised Trotter with Red Grain Wine Residue

材料：３００克猪脚，３粒蒜瓣（拍扁），　１大匙红糟，７００毫升清水

醃料：１大匙红糟，１／２大匙生抽

调味料：１／４小匙盐，１　１／２大匙黄酒／糯米酒

做法：

1. 猪脚洗净后斩成小块状，加入醃料拌均，放置醃约２小时。
   


2. 烧热２大匙麻油炒香蒜瓣和红糟，加入猪脚块拌炒一会至香浓。
   


3. 注入清水和调味料同煮沸，改用慢火焖煮约４０－４５分钟至汁料浓稠或猪脚松软为止，最后撒入黄酒继续焖煮２分钟，盛起即可食用。
   

Ingredients: 300 pig's trotter, 3 garlic cloves (flatten), 1 tablespoon red grain wine residue, 700 ml water.

Marinade: 1 tablespoon red grain wine residue, ½ tablespoon light soy saurce.

Seasoning: ¼ teaspoon salt, 1 ½ tablespoon glutinous rice wine.

Method :

1. Rinse the pig's trotter and cut into small pieces. Season with marinade, mix well. Marinate for about 2 hours.
   


2. Heat Up 2 tablespoon sesame oil to sauté garlic cloves and red grain wine residue till fragrant. Add in pig's trotter pieces, stir-fry for a while until aromatic.
   


3. Pour in water and seasoning , bring to the boil. Simmer over a low heat until the sauce is slightly thick, or the pig's trotter pieces are tender. Lastly , splash in glutinous rice wine,stir well, continue to simmer for further 2 minutes. Dish up. Serve Hot.