Step 2: Pour 1 teaspoon of white wine and 1 teaspoon of white vinegar, and scratch until the surface of the phoenix claws is dry, so that the color is whiter and the texture is more crispy.

Step 3: Marinate for 5 minutes.

Step 4: Sit boiling water in a pot, put peppercorns, star anise, and phoenix claws into the pot, and pour in 1 teaspoon of high white wine.

Step 5: Meanwhile, turn down the heat to minimum and slowly soak the phoenix claws.

Step 6: At this point, take another pot, put in water, pickled pepper water, star anise, dried chili peppers, cinnamon, and allspice, and bring to a boil over medium heat.

Step 7: Meanwhile, prepare another large bowl and put the pickled peppercorns, scallions, ginger, garlic, 1 teaspoon of white vinegar, 1 teaspoon of white wine, 1 teaspoon of salt, and 1 teaspoon of sugar into it.

Step 8: Pour the boiling sauce into the mix and let it cool.

Step 9: When the bones of the phoenix claws have been revealed, pinch them with your fingers, elasticity means they are cooked, put them in ice water for a while.

Step 10: After cooling the phoenix claws, put into the bubble water, seal the plastic wrap, into the refrigerator to marinate overnight.