Buy some chicken feet, preferably fresh ones. The frozen ones must be thawed, otherwise they will easily cook. Wash them clean and cut off the claw tips. Cook: Set a pot to boil water, add one spoon of sugar, two spoons of vinegar, a few bottles of wine, ginger slices, cinnamon, star anise, and Sichuan peppercorns. Then put the chicken feet in and cook, simmering slowly over low heat. Don't make the skin rotten by making it too high. Cook for about ten minutes. When the chicken feet become fat and a layer of white foam forms on the surface of the pot, the dirt and blood will be boiled out. Take it out, drain it, be sure to drain it! Why will be discussed later. Then use toothpicks or needles to prick some holes in the paws (it’s okay not to prick, I always feel that pricking small holes will absorb the smell, weird...) Frying: Take out the frying pan and pour oil. When the oil is slightly warm, put the chicken feet down. If you didn't drain the water just now, take protective measures now. Fry on low heat for one minute. When the chicken feet are set, turn on high heat and fry for 3 minutes, then take them out. This step of icing is very important. Drain the fried chicken feet. Put it into ice water, it must be ice enough! After an hour or two in the town, the heat expands and contracts, and the chicken feet feel like tiger skin! When making the sauce, pour out most of the oil, leaving a little. Chop the tempeh and dried chilies. Whole tempeh is not easy to cut. Press it with the back of a knife and it will flatten immediately! Easy to do! Add tempeh, crushed chili, minced garlic, sauté until fragrant, turn down the heat, add a spoonful of light soy sauce, half a spoonful of dark soy sauce, two spoons of sugar, a spoonful of southern milk, a spoonful of oil, and salt (less, you know) Just put these ingredients according to the taste, my taste is a bit weird... add the chicken feet, peanuts, and chopped dried tofu, turn it over twice to let the juice soak into the chicken feet, and serve! Steam for 10 to 15 minutes! It’s ready! Sprinkle some green and red chili shreds.