2 whole trotters (about 4 pounds | 2 kg); have your butcher split them lengthwise and crosscut them twice, for a total of 6 pieces per trotterTap water and boiling water, as needed
1 cup | 250 ml mild rice wine (Taiwan Mijiu)
4 inches | 60 g fresh ginger, sliced
6 whole garlic cloves, slightly smacked and peeled, optional but delightful
1 tablespoon whole peppercorns (place in a tea ball or paper sachet)
1 tablespoon rock sugar
3 cups | 1 pound | 500 g fresh raw peanuts, soaked overnight
- Place the trotters in a large pan, cover with tap water, and place on high heat. Bring the pan to a boil, lower the heat, and blanch the trotters for about 10 minutes to remove most of the scum. Rinse the trotters and place in a clean pan or sandpot.
- Add the rice wine, ginger, garlic, peppercorn, and rock sugar to the trotters, and then pour in enough boiling water to cover. Bring the liquid to a boil again and then lower it to a bare simmer. Cover the trotters and simmer for around an hour, or until they are just tender, but not falling apart, as they will still be cooked some more. Remove from the heat and set aside. Remove the peppercorns and discard.
- Place the drained peanuts in a pan, cover with water, bring to a boil, and then lower the heat. Simmer the peanuts until just tender. Drain and add to the trotters. Bring the liquid back to a boil and add mushroom seasoning or salt to taste. Turn off the heat and let the trotters and peanuts sit overnight to absorb all those great flavors. This can also be refrigerated for up to a week.
- Skim off the fat and use it for something else, if you like. Bring the trotters to a boil and then simmer for about 10 minutes to heat them through. Serve hot.