Accessories: cooking wine, white vinegar, peppercorns, salt

1. Rinse the phoenix claws with water several times, drain the water and remove the nails. Add the right amount of water in the pot, put a dozen peppercorns, peppercorns in the cooking will give off flavor, and can play the role of deodorization and greasiness. After the water boils, put the handled phoenix claws into it.

2. Pour in an appropriate amount of cooking wine, play the role of de-fishy and fresh; cover, cook for about 10 minutes, it's almost done. Chopsticks can easily penetrate on the line, do not cook too long, or eat nothing chewy, it is not strong. Use cool water to rinse off the grease of the chicken claws, can be rinsed a few times, so that after soaking eat crisp and refreshing.

3. Wash the chicken claws cut two cuts, cut the larger the better, easier to soak into the flavor. Put the pickled pepper into the chicken claws, pickled pepper water also poured in. Put 1 little salt into it, for seasoning. If the pepper water can submerge the chicken claws, there is no need to add salt, pepper water has a certain degree of saltiness

4. Put a small amount of white vinegar, you can neutralize the spicy flavor of the pepper, but also can make the bubble out of the chicken claws more crisp. Add cold boiled water or mineral water, not over the chicken claws can be. Mix well, cover and put in a cool place or refrigerator for a day to eat.