1. After washing the chicken feet, chop off the nails and divide the chicken feet into three
2. Boil the blood in a pot under warm water, remove the chicken feet and rinse, and pour out the dirty water
3. Re-heat water, put the chicken feet in the pot, boil the ginger, pepper, half of the white vinegar, and cooking wine on medium heat, then turn to low heat and simmer for 20 minutes. After removing the heat, let it cool naturally and remove.
4. Prepare the material box
5.
Take another small pot, put the material box into it, add sugar,
7. Take the cooked chicken feet out and soak them in the cooked pickled pepper soup for more than 2 hours, then refrigerate
6. Add the other half of white vinegar
7. Then add pickled peppers with soup, and ginger slices,
8. Add in water that is estimated to have just barely covered the chicken feet, boil until the pot opens, turn off the heat, and let cool
9. Take the cooked chicken feet out and soak them in the cooked pickled pepper soup for more than 2 hours. It would be better to refrigerate them.
