I loved watching the TVB food series by Madam Wong. She uses local ingredients available and cooking is so simple and outcome is delicious, trust me, I have replicated some of her recipes, one of them is this dish.
The medicinal value of the Black Polar mushroom (aka in Chinese translation: "tea tree mushroom") are for strengthening of the stomach, nourish the spleen and re-inforce the kidneys. While in western medicine, it has anti-fungal, anti-botic, anti-cancer and anti-tumour properties.
You need to soak/soften the mushroom.... good fibres but taste rich woody flavour. Pig trotters blanched, rock sugar, a dry chili (or you could use 1 fresh chili padi), 1 star anise and lastly a packet of the Bak Kuat Teh sachet. (here I use the chicken one (hence not so "kuat" aroma) which was given by my sister).
Saute the chili, star anise, rock sugar and ginger till sugar dissolve and fragrant.
Add the blanched pig trotters and fry till slightly caramelised and golden brown in colour.
add the mushroom and black thick soya sauce (for the colour).
add water to cover the meat and add the sachet of seasoning. Bring to a boil and immediately lower to a simmer for around 45 minutes to an hour, if you prefer a crunchy/chewy texture of the pig trotters or longer if you like them soft. Adjust seasoning to taste.
Good combination: anti-cancer and collagen ......who can resist?