1. Wash chicken paws and set aside.
2. Buy a bag of ready-made pickled peppers for later use.
3. Add water to the pot and put the green onion, ginger, pepper, aniseed cinnamon and fragrant leaves into the pot.
4. Put the chicken paws into the pot and cook together, and cook for about 20 minutes. The chicken paws can be easily inserted with chopsticks.
5. Remove the big bone in the middle of the cooked chicken paw. Many people chop it open with a knife. I tore it off with my hands. Then wash the boneless chicken paws with cold water to remove the gum.
6. Put the washed chicken paws and pickled peppers into a fresh-keeping box, cut the red pepper into sections, and pour the appropriate amount of sugar and vinegar into a flavored sauce with a cool white boil and pour them into the fresh-keeping box without the chicken paws. Put the fresh-keeping box in chilled for 24 hours before eating.
