Steps：
1. Soak the soybeans in advance until softened. Set aside.
2. Prepare sliced ginger.
3. Wash the chicken feet, remove the nails, and chop into pieces.
4. Blanch the chicken feet in cold water, then rinse clean.
5. Heat oil in a wok, add the sliced ginger and stir-fry until fragrant.
6. Add the chicken feet and stir-fry well.
7. Add an appropriate amount of oyster sauce, light soy sauce, and dark soy sauce. Stir-fry evenly until the chicken feet are well coated and colored.
8. Add the soaked soybeans and stir-fry evenly.
9. Transfer the chicken feet and soybeans to a clay pot. Add enough water to cover. Bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes until tender.
10. Meanwhile, smash and mince the garlic cloves. Heat oil in another pan, add the minced garlic and stir-fry until aromatic. Add chopped chili peppers (pickled or fresh) and stir-fry until fragrant.
11. Add the braised tender chicken feet and soybeans to the pan with the garlic and chili. Bring to a boil over high heat and simmer for about 5 minutes to reduce the sauce and intensify the flavors. Serve hot.