Add water, chicken legs, star anise, cooking wine, green onions and ginger slices to the pot. Bring to a high heat, skim off the foam, cover the pot, and simmer for 15 minutes.

Cool the hot chicken drumsticks in cold water, or put a few ice cubes to cool the chicken legs quickly. This step gives the chicken skin a crispy texture. Then cut the chicken legs into pieces with a knife.

Crush the peanuts with a knife, cut the coriander into small pieces, cut the chili into the pepper rings, chop the green onion, and mince the ginger and garlic.

In this step, make hot pepper oil, add oil to the pot, add the peppercorns and stir-fry until slightly charred.

Put chopped green onion, minced ginger, minced garlic and chili rings in the bowl, pour the fried hot pepper oil into the bowl.

Put chopped green onion, chili rings minced ginger and garlic in the bowl, pour the fried hot pepper oil into the bowl. Add salt, light soy sauce, rice vinegar, sugar, sesame oil, chili oil, a few tablespoons of chicken leg soup, mix well, the sauce for cold chicken legs is done.

Pour the prepared sauce on the chicken legs, sprinkle with ground peanuts and cilantro, and a plate of spicy and delicious cold chicken legs salad is done.