The ingredients that need to be prepared in advance are: 500 grams of phoenix claws, 1 portion of pickled peppers, 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of white vinegar, 3 teaspoons of white wine, 5 slices of allspice, 2 star anise, a little bit of cinnamon, 10 grams of peppercorns, 10 grams of green onions, 6 dried chili peppers, 10 grams of ginger, 10 grams of garlic, and the right amount of pickled peppers.

1, phoenix claw wash, cut off the nails, cut into small sections, into the basin.

2, pour 1 teaspoon of white wine and 1 teaspoon of white vinegar, scratch until the surface of the phoenix claw is dry, so that the color is whiter and the taste is more crispy.

3. Marinate for 5 minutes.

4, sit in a pot of boiling water, put peppercorns, star anise, phoenix claws into the pot, and then pour 1 teaspoon of highly white wine, further deodorization, at the same time, turn the heat to the minimum, the phoenix claws slowly immersed in cooked.

5, at this time, take another pot, put water, pepper water, star anise, dried chili peppers, cinnamon, sesame leaves, medium heat and boil.

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

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

8: When the bones of the phoenix claws have been revealed, pinch them with your fingers, and the elasticity indicates that they are cooked, put them into ice water and stir them up to make the meat firmer, crunchier and smoother.

9, after the cold phoenix claw, into the pepper water, sealed with plastic wrap, into the refrigerator refrigerated marinade overnight.

10, the next day out can be eaten.