1, 500g of chicken claws, 15g of green peppers, 3g of garlic slices, 10g of ginger slices, 150g of pickled peppers, 15g of red peppers, 2g of rice peppers, 500ml of water, 10ml of white wine in high degree, 15g of white vinegar, 10g of sugar, 2g of salt, 5g of chicken powder, 1g of mace, 10g of white wine, 1g of star anise.

2, step by step: 500g of chicken claws to the fingertips. Garlic slices 3g, ginger 10g, green pepper 15g cut strip.

3, 150g of pickled peppers cut into pieces, 15g of red pepper cut into strips, millet pepper 2g sliced.

4, 500ml of water, a high degree of white wine 10ml, poured into the chicken claws, blanching to deodorize the blood foam.

6, pour the pickled peppers, white vinegar 15g, sugar 10g, salt 2g, chicken powder 5g.

5, skimmed off the froth and turn to a small fire to cook for 15 minutes, cut open the chicken claws to facilitate the flavor.

7, pour 1g of pepper, 10g of white wine, anise 1g, pour ginger, garlic, green and red pepper.

8, pour millet pepper, stir well, lay plastic wrap seal, refrigerator refrigerated marinade 1-2 days.