1 large piece fermented bean curd - the red kind. The large ones should be about a 2.5cm square. Use 2 if you have the smaller size.
1 tbsp juice from the bean curd
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp brown sugar
1 star anise
2 bay leaf
(optional) about a handful soy beans, or unroasted peanuts, or both
(optional) 1 tsp Sichuan pepper
(optional) a couple green chilies or other spicy peppers to taste
(optional) 1 small cinnamon stick
(optional) 1 tsp 5-spice powder
Preparations
If using soy beans or peanuts, soak in water the night before.
Rub the trotter pieces with salt and soak in cold water for 10 min. Rinse and dry.
Slice ginger, and cut spring onion in to large pieces.
In a large pot, add cold water and a splash of Shaoxing wine, a splash of vinegar, and about a third of the sliced ginger and spring onion pieces.
Into the cold water also add the cleaned trotter pieces. Bring to a boil, and simmer for 10 min.
In bowl #1, mix the rest of the ginger and spring onion pieces.
In bowl #2, mix together fermented bean curd and its juice.
In bowl #3, mix together light and dark soy sauce, Shaoxing wine, brown sugar, Sichuan pepper, star anise, bay leaf, and other optional ingredients except soy beans or peanuts.
Clean the trotter pieces in cold water.
Heat up a large pot or wok, heat up oil and add ginger and spring onion from bowl #1.
Stir fry a minute until fragrant. Add bean curd mixture from bowl #2. Stir and break it apart with a spatula
After a minute, add the trotter pieces. Turn heat to medium low, and stir fry for 5 min.
Add soy sauce mixture from bowl #3. Keep stirring on medium low heat.
Add a splash of Shaoxing wine.
Add optional soy beans or peanuts.
Add enough water to cover the trotter pieces. Bring to a boil and simmer for 50 minutes over low heat with lid on.
Turn off heat but leave lid on. Let simmer for 10 more min.
If you like a thicker sauce, turn on heat high and boil off some water. Adjust seasoning with salt, soy sauce, or oyster sauce when ready to serve.