Chop the pig hands into small pieces:

Rinse the blood foam and impurities with hot water, and blanch them in boiling water. Prepare ginger (more to remove the fishy smell), aniseed, chili, and peanuts:

Note: Do not use sprouted peanuts or moldy ones (I guess everyone on earth knows this, nonsense)

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Heat oil in a hot pot, sauté the chilies until fragrant, add ginger and aniseed, add pork knuckles after fragrant, stir-fry until the color changes:

Add salt, sugar and cooking wine (add at the highest temperature) (the best effect)), use an appropriate amount of dark soy sauce, cover the pig's knuckles with water and stew:

After stewing for half an hour, put it into the pressure cooker and let it squirt for 15 minutes:

The pig's knuckles will be soft and rotten. , the peanuts are soft, the teeth and cheeks are fragrant, the aftertaste is endless, you can’t stop