Ingredients
750 g (about 1.65 lbs) pork trotters, 1300 g (about 5.5 cups) broth.
Seasonings
13 g salt, 13 g scallions, 8 g ginger, 25 g sesame oil, 25 g Shaoxing wine, 5 Sichuan peppercorns, 50 g rock sugar.
Instructions
1. Scrape the hair off the pig trotters, wash them clean, chop off the tips and split them in half, boil thoroughly in water, then transfer to cold water; lightly crush the ginger and scallions and set aside.
2. Heat an appropriate amount of sesame oil in a wok until hot, add rock sugar and cook until it turns a purplish-red color, then add broth and adjust until it reaches a light red hue.
3. Add the pork trotters, cooking wine, scallions, ginger, salt, and Sichuan peppercorns. Once the broth comes to a boil, skim off any foam. Cook over high heat until the trotters begin to brown, then reduce to low heat and braise until tender. Reduce the sauce until thickened and serve. This dish is rich and flavorful, with a fatty yet not greasy taste.