香辣焖猪蹄 SPICY BRAISED TROTTER

材料：
猪蹄600 克（斩件）、猪争肉400 克、香菇8 朵（浸泡，
切半）、清水6 杯、花雕酒2 汤匙
配料：
黑蒜头2 粒、香茅5 枝（拍裂）、青葱2 棵、辣椒干14 条、
亚叁皮5 片、姜50 克（拍裂）
调味料A：
麻油2 汤匙、冰糖80 克、蚝油3 汤匙、黑酱油适量
调味料B：
黑醋3 汤匙、酱油1⁄2 杯、鸡粉1 汤匙
做法：
1. 以滚水川烫猪蹄一会，滴干。
2. 用调味料A 腌猪蹄和猪争肉数小时或隔
夜。
3. 把猪肉、香菇、配料及调味料B 混合均匀，然后把
所有材料放入 电压力锅里，再加入清水。
4. 选择“Stew”，Texture 选择“Strong”按钮，
然后按“Start”即可

Ingredients:
600 g pork trotter (chopped into pieces), 400 g meaty pork (chi
chang yoke), 8 dried Chinese mushrooms (soaked and halved),
6 cups water, 2 tbsp Shao Xing wine
Sub-Ingredients:
2 whole bulb smoked garlic, 5 stalks lemongrass (smashed), 2
stalks spring onion,14 dried chillies, 5 pieces dried tamarind skin,
50 g ginger(smashed)
Seasoning A:
2 tbsp sesame oil, 80 g rock sugar or to taste, 3 tbsp oyster
sauce, Adequate dark soy sauce
Seasoning B:
3 tbsp black vinegar, 1⁄2 cup light soy sauce, 1 tbsp chicken stock
powder
Method:
1. Blanch pork trotter in boiling water briefly. Remove trotter and
put aside.
2. Marinate trotter and meaty pork with seasoning A for several
hours or preferably overnight in the refrigerator.
3. Combine meat with mushrooms, sub-ingredients and
seasoning B. Stir and mix well. Put the ingredients into inner
pot of  Pressure Cooker. Pour in water.
4. Select menu “Stew” and Texture “Strong”. Press “Start” to
begin cooking.