1. Wash chicken feet, add water, cooking wine and ginger slices to the pot, and boil and blanch.

2. Take out the washed blood.

3. Re-add a pot of water, put the chicken feet into the pot and boil again. Simmer over medium heat for about ten minutes.

4. Remove the chicken feet and let them cool. Wash the mucus thoroughly with clear water.

5. Rinse with cold water for the last time, then remove and drain.

6. Pour the whole package of spices and dregs into the chicken claw basin.

7. Put it in the refrigerator for more than two hours, and take it out of the marinade when eating.