Cut the claws off and any dirty part on the chicken feet. Then wash it several times, and then soak in the water for half an hour.
Bring enough water in a wok, add the chicken feet and cook it under high heat until boiling. Continue to cook for 3 minutes. Dump water and transfer chicken feet in a basin, and then rinse with running water and drain completely.
Pour the chicken feet and the clean water just enough to cover the chicken feet in a wok and cook until boiling.
Add ginger, light soy sauce, dark soy sauce, and cooking wine in the wok and mix well.
Add arise, fragrant leaves, cinnamon, Sichuan peppercorns, rock sugar, and the thirteen kinds of spices in the wok. Cook it until boiling. Reduce the fire and continue to cook for 80 minutes. Then cook it under high heat until the sauce has thickened. Transfer it on a plate. Serve.