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Add 4 cups of cold water to a large pot or wok. Add ginger, green onion, honey, and cooking wine.
Give the fermented black beans a quick rinse to remove any dust and debris, then soak in a small bowl of cold water so they can begin to rehydrate and soften. In a separate small bowl, rinse the peanuts, then soak them in cold water.
In a bowl, combine black bean sauce, oyster sauce, light soy sauce, Shaoxing wine, dark soy sauce, sugar, salt, hoisin sauce, and chili sauce.
Prepare your work surface with a clean, dry paper towel. You can use either kitchen shears or a knife to trim the nails from each toe of the chicken foot.
Heat your wok or pot on high heat.
Cut each chicken foot in half to make them more bite-sized for easier eating. To cut the feet, slice your knife into the “palm” of the feet so that you see two toes on each side of the knife.
Heat your wok again on high and add in oil. You can use the reserved oil from earlier.
For garnish, cut red bell pepper into small slices.