Method
Blanch
Start the trotters in cold water with the Shaoxing wine and ginger slices. Bring to a boil, skim off the foam, and simmer for 5 minutes. Drain and rinse clean. Don't skip this step — it removes the smell and impurities.
Caramelise the sugar
Add a little oil to the wok over low heat. Add the rock sugar and stir slowly until it melts and turns deep amber. Immediately add the trotters and toss to coat. Keep the heat low — burnt caramel will make the whole dish bitter.
Add aromatics and sauce
Add the ginger, garlic, star anise, cinnamon, bay leaves, and dried chilli. Stir-fry until fragrant. Add the light and dark soy sauces and toss until every piece is evenly coated.
Braise
Add hot water (never cold — cold water causes the meat to seize up) just enough to cover the trotters. Bring to a boil, then reduce to low heat and braise for 1.5–2 hours.
Reduce
Once the trotters are tender, turn the heat up high and reduce the sauce until it thickens and coats the meat. Scatter over spring onion and serve.
Key Tips
- Always start the blanch in cold water — hot water seals the surface immediately and traps the smell inside
- Keep the heat low when caramelising; pull it off the moment it turns amber, or the whole dish turns bitter
- Use hot water for braising; cold water tightens the meat and ruins the texture
- Test with chopsticks — if they slide in easily and the skin separates cleanly, it's done. Trotters are very forgiving and hard to over-braise
Pressure Cooker Version
Same blanching and caramelising steps. After adding water, seal the pressure cooker and cook for 40 minutes at pressure. Saves half the time with identical results.