🟢材料：
豬手 1.4公斤
話梅 50克
薑、紅蔥頭、蔥適量
冰糖 30克
月桂葉 2片
八角 1粒
陳皮 適量
生抽 2湯匙
醋 2湯匙
紹興酒 1湯匙
蠔油 1湯匙
老抽 1/2湯匙
鹽 適量
🟢做法：
1️⃣ 豬手汆水，放些薑、蔥、1湯匙紹興酒，滾起後汆水3到5分鐘。拔除豬毛，洗淨備用。
2️⃣ 話梅用暖水浸泡一會，切出話梅核，肉和核放回浸話梅的水裡，稍後一起炆豬手。
3️⃣ 爆香薑片、紅蔥頭和蔥白，爆至微黃盛出，下豬手爆香，爆到豬手微黃的時候，加回之煎爆香的薑和紅蔥頭下去。
4️⃣ 灒入2湯匙紹興酒，加入八角、月桂葉、陳皮、話梅及浸話梅的水、1/2湯匙老抽、1湯匙蠔油、2湯匙生抽、2湯匙醋和30克冰糖，加熱水浸過豬手，大火燒開10分鐘，轉小火煮35分鐘。關火，焗半小時。
5️⃣ 開火，試一下夠不夠腍，夠腍可以收汁，不夠腍就煮多一會。取出香料，試味，不夠味可加入適量鹽，如顏色淡可以加一點老抽，加入蔥段上碟。
🟢Ingredients:
Pork trotters - 1.4 kg
Preserved plums - 50 g
Ginger, shallots, spring onions - as needed
Rock sugar - 30 g
Bay leaves - 2 pieces
Star anise - 1 piece
Dried tangerine peel - as needed
Light soy sauce - 2 tbsp
Vinegar - 2 tbsp
Shaoxing wine - 1 tbsp
Oyster sauce - 1 tbsp
Dark soy sauce - 1/2 tbsp
Salt - as needed
🟢Cooking Directions:
1️⃣ Blanch pork trotters in boiling water with ginger, spring onions, and 1 tbsp of Shaoxing wine for 3-5 minutes. Remove the pig hair, wash and set aside.
2️⃣Soak preserved plums in warm water for a while, cut out the pit, and put the meat and pit back into the water. Set aside to braise with the pork trotters later.
3️⃣ Sauté ginger slices, shallots and white parts of spring onions until slightly browned, scoop out. Add the pork trotters and sauté until slightly browned. Add back the sautéed ginger and shallots.
4️⃣ Pour 2 tbsp of Shaoxing wine, star anise, bay leaves, dried tangerine peel, preserved plums and the soaking water, 1/2 tbsp of dark soy sauce, 1 tbsp of oyster sauce, 2 tbsp of light soy sauce, 2 tbsp of vinegar, and 30 g of rock sugar. Add enough water to cover the pork trotters, bring to a boil over high heat simmer for 10 minutes, then turn to low heat simmer for another 35 minutes. Turn off the heat and sit for half an hour.
5️⃣ Turn on the heat and check if the texture is tender enough. If it's tender enough, then you can thicken the sauce. If not, continue to cook for a bit longer. Remove the spices and taste, adjust seasoning with salt. If the color is too pale, you can add a little bit of dark soy sauce. Garnish with spring onion before serving.
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