Stewed Hog Hoof By Red Beancurd Cheese

Putonghua : nan ru zhu shuo

Ingredients
Chopped Large Hog Hoof  600 g           Spring Onion  3 stalks          Cystal Rock Sugar  50 g
Minced Ginger  1 tbsp         Shell Off Peanut   3 tbsp
Large Size Red Beancurd Cheese  1 pc

Sauce
Light Soy Sauce 5 tbsp            Dark Soy Sauce 1 tbsp               Yellow Wine 2 tbsp      Sesame Oil 1/2 tbsp

Steps
1) Remove all hair from hog hoof and boil in hot water for 5 minutes
2) Chopped hog hoof into 3 inches cubes, chop spring onion into short stalks
3) Marinate hog hoof with ginger, spring onion, and sauce for 2 hours
4) Parboil the hog hoof in hot oil for 2 minutes, pour out the oil, dish up
5) Heat wok with 2 tbsp of oil, stir fry and mince Red Beabcurd Cheese for 2 minutes
6) Add in parboiled hog hoof cubes, peanut, stir fry and mix cheese sauce well
7) Add 500ml of water and the marinated sauce, cook for 1 hours in low heat
8) Add crystal sugar and keep lid-on cooking for 1 hour in low heat
9) When sauce is boiled almost dry, dish up and serve

Remark
tbsp – table spoon
Cooking time approx. 2 hour, and add few water during the cooking period to avoid dry
Stir gently for chopped cubes during the cooking period to avoid overcooked