Braised Trotter and Peanuts

Ingredients:

1 lb Pork Trotters
1 tbs light soya sauce
Cooking oil for deep-frying
2 slices ginger
1 scallion spring onion
1 clove garlic
20 g celery
20 g carrot
2/3 oz big white
1 bay leaf
1 star anise
5 chinese red dates
2 tsp wolfberries
8 cups of water
2 tbs mushroom flavored sauce
1 2/3 oz rock sugar
1 tbs oyster sauce
a dash dark soy sauce
½ tbs red yeast rice (hong qu mi)
½ tsp corn flour mixed with 2 tsp water

Braised Peanuts

3.5 oz peanuts
1 cup chicken stock
1 bay leaf
1 cinnamon stick
1/3 oz rock sugar
2 tsp oyster sauce
2 tsp mushroom flavored sauce
2 tsp honey
1 tbs Chinese cooking wine (hua tiao)

Method:
Prepare trotters. using a kitchen torch, lightly torch trotters to remove any hair on skin. Alternatively, burn it using an open flame on the stove top. Chop trotters into smaller pieces then rub light soy sauce all over them.
Heat cooking oil and deep fry trotters for 3 mins until brown. Remove and rinse with water to remove all traces of oil. Set aside.
Put remaining ingredients for trotters, except corn flour, into a pot and simmer over low heat for 1 hour until meat is tender and stock has thickened slightly. Alternatively use a pressure cooker to reduce the cooking time to 20 mins.
Meanwhile, prepare braised peanuts. Put all ingredients into a pot and cook over low heat for about 30 mins until peanuts are soft. Remove peanuts and discard other ingredients. Place on a serving dish.
Remove trotters from stoc and put into prepared serving dish with peanuts.
Skim off and discard the layer of fat from stock then strain and reheat stock. Stir in corn flour mixture to thicken stick. Pour stock over pork trotters and serve.