Pork knuckle 800 g

Dried oyster 10 pcs

Peeled Water chestnut 8 pcs

Peanut 40 g

Ginger slice 6 pcs

Tied green onion 1 stalk

Star anise 1 pc

Bay leaves 3 pcs

Cassia cinnamon 2 pcs

Shaoxing Huadiao Wine 1 tbsp

Sauce Mix

Oyster Sauce 3 tbsp

Dark Soy Sauce 2 tsp

Rock sugar 10 g

Water 1,000 ml

How to cook

1. Soak peanut in water for 1 hour. 

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

3. 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.

4. 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.

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

6. 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.

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