How to make it

1. Soak peanut in water for 1 hour. 

   After rinsing the dried oyster, soak with water and Shaoxing wine for an hour. Steam over high heat for 5 minutes. Set aside.

2. In a pot of cold water, add 3 slices ginger, tied green onion and pork knuckles. Bring to boil and blanch for 5 minutes. Drain and set aside.
3. Heat the pot over medium heat, add the remaining ginger slices, star anise, bay leaves, cassia cinnamon and toss until fragrant. Transfer to plate. Add pork knuckles into the pot and sear until golden brown.

4. Add peanut, water chestnut then followed with oyster sauce and dark soy sauce, stir well. 

   Pour in water, rock sugar and return the tossed spices into the pot then bring to boil. Cover with lid and cook for 1 hour over medium heat until the pork knuckles is tender.

5. Add dried oyster and cook for another 30 minutes. Cook until the sauce is reduced. Ready to serve!

6. Tips:

   1. Blanch the pork knuckles with ginger slices and green onion helps to remove the unpleasant flavour.

   2. Tied the green onion makes it easy to remove after the blanching.