Ingredients
750 g (about 1.5 lbs) pork front trotters, 150 g (about 5 oz) wind-dried fish.
Seasonings
50 g Shaoxing wine, 40 g soy sauce, 25 g sugar, 20 g salt, 15 g each of MSG, scallion, and ginger.
Instructions
1. Split the cleaned pork hock along the main bone, chop off the trotter, and place both in a pot. Pour in meat broth and bring to a boil, skimming off any foam. Remove the hock and trotter, rinse clean, then return them to the original pot. Add Shaoxing wine, salt, scallions, and ginger, bring to a boil again, then reduce to low heat and cook until about 60% tender. Remove, debone the large bone, and brush the skin with soy sauce.
2. Cut the air-dried fish into strips and place them in a bowl. Lay the pig's trotter skin-side down on top of the fish, then add the pig's feet. Add Shaoxing wine, soy sauce, MSG, and sugar, and ladle in the original meat broth from the pot. Cover the bowl with a plate and steam over high heat for about 2 hours until the trotter is tender and falls apart. Remove, pour off the broth, invert the bowl onto a serving plate, and pour the broth over the top. This dish features a sticky, tender trotter skin and succulent meat, with the savory flavor of the air-dried fish and a rich aroma of wine, creating a uniquely delightful experience.