Step 2: Pour in 1 teaspoon of white wine and 1 teaspoon of white vinegar until the surface of chicken feet is dry, so that the color is whiter and the taste is crisper.

Step 3: Marinate for 5 minutes, then rinse with clear water.

Step 4: put water in the pot, add pepper, star anise and chicken feet, and then pour 1 teaspoon of high-alcohol liquor.

Step 5: at the same time, adjust the firepower to a minimum and slowly soak the chicken feet.

Step 6: Take another pot, add clean water, pickled pepper water, star anise, dried pepper, cinnamon and fragrant leaves, and bring to a boil over medium heat.

Step 7: Prepare another large bowl at the same time, and add pickled peppers, shallots, ginger slices, garlic, 1 teaspoon white vinegar, 1 teaspoon white wine, 1 teaspoon salt and 1 teaspoon white sugar.

Step 8: Pour in the cooked sauce, mix well and let it cool.

Step 9: When the bones of the chicken feet are exposed, pinch them with your fingers to show that they are cooked, and soak them in ice water for a while.

Step 10: put the cooled chicken feet into pickled pepper water, seal them with plastic wrap, and then refrigerate and marinate them for one night.