Adapted from小小米桶的零油烟厨房cookbook,话梅焖猪脚 Ingredients: 1 trotter (front leg) about 1.2 kg 10 pieces preserved plum (话梅)
~Seasoning 5 tablespoons light soya sauce 3 tablespoons white cooking wine (can used shao xin wine) 4 tablespoons black vinegar (镇江香醋)；(I used black rice vinegar,添丁香醋) 3 pieces garlics 3 slices ginger 2 pieces star anises（八角） 6 slices dried hawthorn (山楂干 ) 1 tablespoon rock sugar Sufficient water to cover the trotter
Methods: 1. Wash trotter till clean. Bring a pot of water to boil. Put in trotter and blanch for about 10 minutes. Drain and put into a pot with cold water (冰水). Discard the water and again wash with tap water till clean. *I used tap water instead cold water
2. Put in the cleaned trotter into a pot. Add in the rest of seasoning. Lastly add in sufficient water till cover trotter. Bring the water to rapid boil on high heat. Then lower the heat and continue cook till trotter tender, about 1½- 2 hours.
Notes: . It is better to use less meaty trotter for this dish or use ribs or chicken wings. . Dried hawthorn(山楂干) can be bought in Chinese medicine shop.