芥菜焖猪脚 Braised Trotted with Mustard
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材料：
大芥菜400克、辣椒干12条（剪段）、蒜头1粒、卤猪脚½只（连同汁）、姜5片。
调味料：
蚝油2汤匙、浓缩鸡汤1汤匙、生抽2汤匙、盐少许、上汤2大碗。
做法：
1.大芥菜洗净切大片，然后放入沸水中川烫，捞出沥干。(图1）
2.把卤猪脚放入大锅中，加入辣椒干、蒜头、姜及调味料，大火煮滚后，转小火继续煲30分钟，即可。（图2-4）
INGREDIENTS :
400g mustard, 12 dried chili (cut sections), 1 whole garlic, ½ braised trotter (with gravy), 5 slices ginger.
SEASONING :
2 tbsp oyster sauce, 1 tbsp concentrated chicken stock, 2 tbsp soy sauce, dash of salt, 2 bowls broth.
METHOD :
1. Clean and wash mustard, cut into big pieces; and then blanch in boiling water, drain. (pic1)
2. Put braised trotter, dried chili, garlic and ginger into a big pot, add in seasoning and bring to
quick boil with high heat. Turn low heat, simmer for 30 minutes, done. (pic2-4)
