1. Chop the pork hind bones, wash and set aside.
2. Blanch the leg bones in water, remove any foam and remove them for later use.
3. Prepare green onions, ginger, star anise, pepper, dried red pepper, rock sugar.
4. Add peanut oil to the pot, add small ingredients and sauté until fragrant.
5. Add the leg bones, add cooking wine, light soy sauce, rice vinegar, and oyster sauce and stir fry.
6. Add water and bring to a boil.
7. Cook on a small fire for fifty minutes and add salt.
8. Turn off the heat when the soup thickens.
9. Serve on the table.
10. Near image.
