Cut off the nails of the chicken feet, cut the edges, and rinse the blood in running water.

Put water and ginger in a pot, bring to a boil, add chicken feet and cooking wine, blanch them, then take them out and rinse them with cold water.

Boil another pot of water, put the chicken feet in and cook for 15 minutes, take them out and rinse them with pure water to clean the surface glue, then put the chicken feet into ice water and soak them until they are cold. (I forgot to take photos at this step)

Take a clean cutting board and a clean knife, peel and mince the garlic and shred the chili. Mix garlic, chili, Lee Kum Kee garlic chili sauce, aged vinegar and soy sauce.

Drain the chicken feet and put them into the "Lock&Lock Glass" crisper, pour in the sauce made in step 4, mix well, marinate in the refrigerator overnight and then serve. Chilled, sour and spicy, a good companion with wine