1, ingredients: phoenix claw 8-15, millet spicy 1 bag, 1 bottle of white vinegar, 1 piece of ginger, 1 bottle of wine, 1 pinch of peppercorns, 3-5 grains of dashi.

2, the phoenix claw rinsed with water several times, drain the water, remove the nails.

3, the pot add the right amount of water just over the phoenix claw three to five centimeters can be.

4, put more than a dozen peppercorns, peppercorns and ginger in the cooking will emit flavor, and can be to go to the role of fishy and greasy.

5, water boiling. Pour into the appropriate amount of wine, to play the role of deodorization and freshness.

6, cover the lid, cook for about 10 minutes, it is almost.

7, with chopsticks can easily penetrate the line, do not cook too long, or eat nothing chewy, not strong.

8, with cool water to rinse off the chicken claw grease, can be rinsed a few times, so that after soaking eat that crisp and refreshing.

9, will be washed chicken claws cut two cuts, cut the larger the better the bevel, easier to soak into the flavor.

10, put the pickled pepper into the chicken claws, pickled pepper water is also poured in.

11, put a small spoon of salt into it, for seasoning. If the pickled pepper water can submerge the chicken claws, there is no need to add salt, pickled pepper water has a certain degree of saltiness.

12, put a small amount of white vinegar, you can neutralize the spicy flavor of the pickled peppers, but also can make the bubble out of the chicken claws more crisp add cool white water or mineral water, did not exceed the chicken claws can be.

13, the last soaking 12 hours can be eaten.

14, plate can be used carrots celery and small red bell pepper as a garnish.