|Boneless chicken feet||Appropriate amount|
|pickled pepper||Appropriate amount|
|Sichuan Pepper||Appropriate amount|
|Star anise||Appropriate amount|
|Fragrant leaf||Appropriate amount|
|Yellow Wine||Appropriate amount|
|time consuming||Twenty minutes|
Put the chicken claws into the pot and add the cooking wine, ginger, onion, anise, pepper, fragrant leaves and water.
Remove the float and cook it (about 12 minutes). If you like to rot it, you can cook it for a while.
Put cooked chicken claws into running water to wash out the gelatin
Drain the water and rinse the raw water with cold boiling water.
Add pickled pepper to white vinegar, salt, pepper and water to boil and cool.
Phoenix claws with drained water
Cover and refrigerate for about 24 hours.
The longer it lasts, the better it tastes.