The steps are as follows:

1. First, we clean the chicken feet, cut off the nails on them with scissors, and then rinse them under the faucet. Next, we put all the chicken feet into the pot, add a few slices of ginger and an appropriate amount of cooking wine, and start blanching them on high heat.

2. A large amount of foam that appears during the blanching process needs to be skimmed off. After boiling the water, continue to cook for 3 minutes, then take out the chicken feet and rinse them with clean water.

3. Next, start frying the chicken feet. Heat the oil in the pot. After it is hot, put the chicken feet in and start frying. When the surface of the chicken feet is fried to brown, you can take it out. After the chicken feet are fried, take them out. The next step is a very critical step, which determines whether the chicken feet can lift the tiger skin.

4. We need to put the fried chicken feet into a basin of ice water and start soaking them for about 2 hours. Take them out and drain them, and you can proceed with the subsequent steps. The chicken feet treated in this way can easily peel off the tiger skin.

5. Heat the oil in the pot. After it is hot, add ginger, garlic, peppercorns, star anise, bay leaves, rock sugar, dark soy sauce and oyster sauce, and start stir-frying. After frying until the rock sugar melts, we put the chicken feet in and stir-fry until it colors.

6. After the chicken feet are stir-fried and colored, we add an appropriate amount of water and start to stew. After the chicken feet are boiled, turn to low heat. After simmering over low heat for 30 minutes, prepare to collect the juice. Once the juice is collected, scoop it out and enjoy.