1. Clean the chicken feet (chicken feet) and cut off the tips of the claws with kitchen scissors.
2. Boil in boiling water for another 20 minutes until cooked, remove and drain and cool.
3. In another saucepan, boil the water with star anise, bay leaves, ginger slices and cooking wine
4. Boil the shelled fresh edamame with the ends cut off for 8 minutes, then pick it up, drain the water, and let it cool completely.
5. In a deep basin large enough, put the boiled edamame and chicken feet to cool down, and then pour in the gravy marinade that can cover all the ingredients and canned wild pepper. Put it in the refrigerator freezer and soak for 8 hours. Eat as you go.
Tips:1. The gravy marinade can also be used to make typical Jiangsu-Zhejiang cold dishes such as stewed chicken, stewed duck tongue, and stewed fish.
2. In addition, adding some soaked wild pepper and soup can make the taste of the dishes richer, and those who don't like spicy can omit it.
