1. Prepare the ingredients and wash the chicken feet and cut them into two (so that it is easier to taste)
2. Add a small amount of pepper and a star anise to the pot, [after the water is boiled] put in the chicken feet, turn high heat to medium heat and cook for ten minutes
3. Add water to another pot and cook the fungus until it is eighty mature
4. Remove the cooked chicken feet and fungus, and rinse with cold water for later use (chicken feet should be rinsed with cold water until they are not sticky)
5. Put all the ingredients in a large container and mix well
6. Bottling. Put pickled peppers, fungus, chicken feet, and appropriate amount of pepper into the bottle in layers, pour the pickled pepper water to cover all the ingredients, tighten the cap, and eat after three days.
