1. Prepare the brine.
2. Soak the chicken feet in cold water for 2-3 hours to remove blood.
3. Cut off the nails of the chicken feet.
4. Cut the chicken feet diagonally with a knife.
5. Add cold water, chicken feet, ginger slices, and cooking wine to the pot.
6. Bring to a boil and remove the floating powder. Turn to medium heat and cook for 10-15 minutes until the chicken feet are fully cooked.
7. Pick up the chicken feet and rinse with cold running water to cool down and drain the water.
8. Put the chicken feet into a container with a lid, add the drunk marinade, cover the chicken feet, close the lid, and put it in the refrigerator for 5 hours before eating.
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