Wine, peppercorns, dashi, scallion segments, ginger slices, 2 pounds of chicken claws, white vinegar, icing sugar, millet peppercorns, minced garlic, pickled peppers 1 bag

Practice

1. Put the washed chicken claws into the pot, add wine, peppercorns, dashi, scallion segments and ginger slices, and cook for fifteen minutes on a high heat, until the chopsticks can be inserted into it. (Chicken claws cut off the nails, cleaned, chopped into two sections for flavor.)

2. Fish it out and rinse it with cold water, then soak it in ice water for a while. Prepare white vinegar, rock sugar, millet pepper, minced garlic and a bag of pickled peppers. The flavor of the pickled peppers varies.

3. Add garlic, a whole bag of pickled peppers along with the juice inside, vinegar, ginger, salt, millet pepper segments, rock sugar to the cold boiled water, mix well and soak the chicken claws in it in the refrigerator to soak overnight and then you can eat.