I. Ingredients: 500g of chicken claws, 100g of pickled peppers, 5 slices of ginger, 3g of peppercorns, 3g of star anise, 1 lemon, 1 tablespoon of salt, 2 tablespoons of sugar, 2 tablespoons of vinegar, 0.5 tablespoons of cooking wine, 0.2 spoons of monosodium glutamate.

Two, production method:

1, chicken claws cut off the fingers, cut into small pieces, and then clean and spare, as shown in the picture.

2, start a pot of water boiling, water boiling chicken claws into the blanching, as shown in the picture.

3, the blanched chicken claws fished out clean, as shown in the picture.

4, ginger washed and sliced, and then put the ginger, star anise, pepper together into the flavor box, as shown in the picture.

5, pour the amount of water in the pot, put the chicken claws, seasoning box, cooking wine, open fire and cook until the chicken claws are cooked but not soft, as shown in the picture.

6, the cooked chicken claws fished out, cleaned, and then put into cold water to soak for 30 minutes, as shown in the picture.

7, pour the pickled peppers and pickled pepper water together into a large pot, as shown in the picture.

8, chicken claws fished out and drained, put into a large pot, then cover with plastic wrap, then put into the refrigerator for 24 hours, as shown in the picture.

9, 24 hours later you can take out to eat, as shown in the picture.