1. Prepare the ingredients, cut off the nails from the chicken feet and chop them into small pieces.

2. soak the chopped chicken feet in water for half an hour, and change the water several times in the middle to let the blood settle.

3. Boil 1 tablespoon salt, pepper, ginger, star anise and cooking wine. Add the soaked chicken feet.

After the pot is boiled, skim the floating foam from time to time. In about five minutes, chopsticks can easily pierce the chicken feet and turn off the fire.

5. Take out the cooked chicken feet, keep a small flow of cold water and brew continuously for more than 20 minutes.

6. In the process of washing chicken feet, pour pepper, pickled pepper and salt into the basin, add appropriate amount of boiling water to make it a little spicy, and then pour pickled pepper water and ginger slices. Depending on the amount of pickled pepper water, add appropriate amount of white vinegar.

7. Soak the soaked chicken feet in pickled pepper water for about two or three hours before eating. (Stir several times in the middle to taste evenly)