1. Wash the peanuts, eyebrow beans, and tangerine peel first, and then soak them in water for about an hour.

2. Wash the chicken feet and cut off the nails.

3. Boil water in a pot, add ginger slices and cooking wine, blanch the chicken feet in the pot for about a minute, and then wash them with clean water.

4. Pour about 800ml of water into the soup pot and bring to a boil, then add ginger slices, tangerine peel, peanuts, eyebrow beans and chicken feet. Bring to a boil over high heat, then reduce to low heat and simmer for about an hour and a half.