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1
Remove the toe nail tips from each foot with scissors. Pat the feet completely dry — surface moisture will cause violent spattering in hot oil.
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2
Heat the oil to 175 °C in a deep, heavy pot. Lower the feet in batches and fry for approximately 5 minutes. This is where the dish lives or dies: the skin must blister and puff fully, separating from the bone — flat, un-puffed skin cannot be rescued by any subsequent step.
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3
Transfer the fried feet immediately to a large bowl of cold water and soak for 30 minutes. The skin contracts against the bone and develops the characteristic deep wrinkle that will later hold the braising sauce. The surface should look visibly crinkled and drawn.
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4
Combine douchi, garlic, ginger, soy sauce, oyster sauce and chilli in a wide braising vessel with enough water to barely cover the feet. The sauce must be loose at this stage — it will concentrate during the hour-long braise and can become over-salted if it begins too thick. Add the drained feet, bring to a gentle simmer, cover, and braise for 1 hour. The feet are ready when the skin yields completely under light finger pressure and has no resistance.
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5
Arrange the braised feet in bamboo steamers. Steam over vigorously boiling water for 10–15 minutes to heat through and allow the sauce clinging to the skin to set into a lacquered glaze. Serve directly in the bamboo basket; the skin should be deep mahogany and glossy.