1. Wash the chicken feet, minus the nails of the chicken feet, and change the knife to small, which is convenient for the taste.
2. Put the chicken feet in the pot, add an appropriate amount of water, add ginger and cooking wine, blanch the water, remove and drain.
3. Put water in another pot, add chicken feet, then add pepper, aniseed, and bay leaves in sequence.
4. Add salt, turn high heat to medium and low heat, and cook for about 8 minutes. Chopsticks can easily penetrate the chicken feet to turn off the heat.
5. Take the chicken feet out, rinse with tap water, and let them cool thoroughly.
6. Prepare a glass container and put a layer of pickled peppers.
7. Put the washed chicken feet in, and put in a layer of pickled peppers.
8. Pour in the pickled pepper water, cover, soak and marinate for a day or longer before eating.
