Braised Pork Hocks    Ingredients A     6 Pieces Pork Hocks (3-3.5 lbs.)       Ingredients B   1 Cup Chicken Broth ½  Cup    Soy Sauce ¼   Cup Wine ½ - ¾  Cup      Sugar Cubes  5  Slices Ginger 3   Gloves Garlic 2  Sprigs  Green Onion (cut in halves) 2 Sticks Cinnamon 2 Stars Anise 1 Tbs. Vinegar 1 tsp.  Pepper, 5-Spice Powder       Ingredient C (optional) 1 lb. Peanuts (shelled)                     Fill half of a 5 Qt. pot with water, and bring to boil. Cook Pork Hocks for 5 minutes. Remove from heat, rinse and wash the hocks under running water. Wash the pot clean as well. Boil Ingredients B in the clean pot. Place the hocks in. Bring to boil. Carefully place the hocks and the stock into a crock pot/slow cooker, set it on high temperature, and cook for 3 hours. If peanuts are desired, place peanuts in the last hour of cooking. Please note: soak the peanuts in water for at least 1 hour before cooking, and drain before placing them into the crock pot.   (Braised Pork Hock can be served over rice or in noodle soup.)