1. Wash the pig's hands and cut open, put it in cold water and boil it for 5 minutes
2. Pour out the blood, rinse well, prepare all the ingredients, cut the dried chili into small sections and soak in water for later use
3. Turn a large pot on low heat, add appropriate amount of cooking oil and rock sugar to stir fry
4. Stir in the ginger until it is frothy and sugary
5. Pour into pork knuckles and stir fry to evenly color
6. Add the cooking wine and pepper, stir fry for 2 minutes with soy sauce, pour in all the spices and stir fry until fragrant, pour in the soup and stir well
7. Add water that has not been used for pork knuckles, add dried chilies, cover the pot and boil on high heat, simmer for 35 minutes on low heat
8. After the juice is almost collected, it can be out of the pot
