1. The pig's knuckles are cleaned, cut into pieces, and soaked in water and beer.
2. Peel the fragrant taro, cut into pieces with a hob, and fry it in a frying pan.
3. Peanuts are soaked in boiling water and then washed with cold water, so that the boiled peanut kernels will be beautiful after processing.
4. Put a little oil and rock sugar under the pot, stir it continuously, and when the sugar melts and turn to brown and foam, the pig's knuckles flying over the water are fried into sugar color.
5. Add bay leaves, star anise, cinnamon, cumin, dried chili, myrtle root, and vine. Add light soy sauce, water and niang wine to boil to adjust the flavor.
6. Transfer to an electric pressure cooker and simmer until soft and waxy.
7. Pour the fragrant taro and the stewed pork knuckles into a pot and bring to a boil. Turn to medium and simmer.
8. When the flavor is fragrant, add a little garlic sprouts, pepper, and sesame oil to adjust the flavor.
9. Take out the pan and serve.
