步驟
福州紅糟燜豬蹄，味道獨特。
肉香和酒香兼具，吃起來一點都不油膩，讓人回味無窮。
步驟 1
把材料B和約700毫升清水一起煮約30分鐘。
Bring a pot of approximately 700ml water and ingredients B. Cook to a low boil for 30 minutes.
步驟 2
把湯底過濾入另一個幹凈的鍋，然後加入600毫升清水。
Strain the stock into another clean saucepot，add 600 ml water into the stock.
步驟 3
把豬蹄、青蔥及姜加入，煮至滾。
Add in pig』s trotter, spring onion and ginger. Cook to a boil.
步驟 4
調味和勾芡，關小火繼續燜35分鐘。
.Stir in seasoning and thickening. Reduce the heat and simmer for 35 minutes.
步驟 5
加入白蘿卜，繼續燜煮25分鐘或至蘿卜軟身。
Add white radish and continue to simmer for 25 minutes or until trotter is tender. Dish out and serve.
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