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1
Place the raw peanuts in a bowl and cover with cold water. Soak for 1–2 hours. Drain. The shells will have softened slightly and the peanuts will cook more evenly.
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2
Transfer the drained peanuts to a pot large enough to hold them in a generous depth of water. Add the star anise, cassia, dried chillies, Sichuan pepper, soy sauce, and salt. Pour over enough cold water to cover the peanuts by at least 4 cm. Bring to the boil over high heat, then reduce to a steady simmer. The liquid should be aromatic and visibly coloured from the soy.
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3
Simmer, partially covered, for 1 hour 30 minutes to 2 hours. This is where the dish lives or dies: at intervals, remove a peanut, shell it, and bite through the nut. The peanut must be uniformly soft and yielding throughout — not crunchy at the centre, not disintegrating at the edges. The flavour should have penetrated the nut completely. Continue cooking if any resistance remains at the core.
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4
Remove from the heat and allow the peanuts to rest in the braising liquid for at least 15 minutes before serving — the flavour deepens as they cool. Serve warm or at room temperature in their shells, with the braising liquid strained and offered alongside if desired.