1 piece vegan trotter (buy from Vegan Store)
1.2.kg old ginger (scrap skin, cut into thumb-size and bashed with cleaver or pestle)
1 tbsp sesame oil
1-2 bottle bull dog black vinegar (Chan Kong Thye brand)
1.5 litre water (more or less)
400 g brown sugar
8 hard eggs (optional)
350 g black beans (toasted)
8-10 pieces shitake mushrooms (soaked till soft and quartered)
80 g small black fungus (soaked and trimmed off hard parts)
1) Deep fried vegan trotter, drained and slice into big piece (2-3 cm), set aside.
2) Heat oil in a wok, saute ginger till fragrant, add mushrooms and black fungus and stir fry for 3 minutes. Transfer to a big claypot, add water, black vinegar, sugar, black beans and bring to a boil. Lower heat and simmer for 45 minutes.
3) Add in the sliced fried trotter and continue to simmer over low heat for an hour. Add the hard boiled eggs and continue to simmer for another 30-45 minutes or till beans and trotter are soft.
4) Serve hot.
***Remember, whatever is leftover, just heat it up at the end of the day and heat it up the next day (no refrigeration are allowed). When ready to eat, just add more vinegar or trotter to the gravy and cook.(if you do not want too sour or sweet, add some water, its your own preference).