I am cooking this recipe for the 3rd time....1st time was to try it out and 2nd time was for my children during the CNY. I have adjusted some of the ingredients to my preference and I am preparing this for tomorrow's fellowship dinner with some cell group ladies.
This recipe suits me well as I was looking for one which does not call for deep frying and I was so glad to find this. Below are pics to the cooking steps but I forgot to take pics in the beginning so I missed the first few steps. Anyway, I believe these are clear enough for anyone to follow.
Then blanch them in hot boiling water for 5 mins. Drain and cool.
Dry fry for 10-15min till lightly brown. (You can first oil your wok with a little oil about 1 Tbsp). Set aside.
chilled pork leg in, during the CNY, for dishes like this Chicken Feet and Pork Trotters. Yes, you can use this same recipe for pork trotters and they taste "yummily" delicious!
(If you are just using the wok, you will have to constantly check on the gravy and either you add in more water or the wine to simmer the chicken feet till they are soft. The last time I cooked in a wok, it took me 1 and 1/2 hr over medium heat and I had to add in extra 2 cups of water and 1/2 cup of the wine.)
Ready to serve. It's yummy but don't make this a frequent dish :)