發菜花生滷豬腳
Ingredients
pig fore leg 1 pc
peanut 1/2 cup
spring onion 1 stalk
sliced ginger 2 slices
red preserved beancurd 1 pc
black moss pinch
Seasonings
dark soy 2 tbsp
light soy 1 tbsp
sugar 1 tsp
wine 1 tbsp
Method
Chop pig legs into small pieces. Blanch pig legs in order to remove bad smell. Clean peanuts.
Soak black moss and rinse.
Add 1 T. oil in wok. Stir-fry green onion, ginger and red preserved beancurd. Add pig legs to wok and fry for a while.
Add peanuts and seasonings. Add water to wok and the water must cover the pig legs. Stew pig legs with low heat until tender. Add black moss and cook for a while. Serve.
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pig fore leg | Red Preserved Beancurd | Peanut |