1. Wash pig feet and drop into boiled water, add 2 tablespoons ginger wine, rolling about 5 minutes to get them out and clean up.
2. Heat up wok and saute ginger, garlic, shallots and soybean paste, add pig feet and stir for a while, spay a little cooking wine and add water until over pig feet, add sugar, orange peel, anise, black pepper, soy sauce, cover lip, turn simmered stew for 50 minutes.
3.Peel Lotus root, bamboo shoots, rainbow radishes and cut into big pieces, add them into pot after 50 minutes stewed pig feet, then stew 25 minutes, adjust seasoning and add cornstarch with water to thicken it.
Chef’s Leungs Tips:
-Rainbow radishes can be bought from American Supermarkets, and fresh seasonal bamboo shoots can be bought in Chinese Markets.
Recipe and Photo developed by Master Chef James Leung