1. Soaking: Add chopped green onions, ginger slices and cooking wine to the pepper water, rinse the purchased chicken feet, cut off the nails, and soak them for 2-3 hours before use; Wash the chicken feet again, especially the yellow calluses on the center of the claws. (The cocoon skin of the soaked chicken feet can be gently torn off)

2. Boiling water: Put water in a pot, add ginger slices, green onion segments and cooking wine and bring to a boil, then add the soaked chicken feet Put it in a boiling water pot and blanch it to remove the fishy smell;

3. Brewing: Take out the blanched chicken feet, rinse them with running water, drain them and set aside;

4. Marinate: Mix the salt-baked chicken powder with pure sesame oil into a paste, pour it into the chicken feet, mix well and set aside;

5. Put the chicken feet into a fresh-keeping bag and rub and massage. Seal with a sealing clip, refrigerate and marinate overnight;

6. Cover the steamer with tin foil and set aside;

7. Boil the steamer with water and marinate Put the chicken feet into the steamer, cover and steam over high heat. (About 15 minutes)

8. Take out the steamer, take out the chicken feet together with the tin foil on the bottom and move them to the baking pan. Place them in a preheated oven at 200℃ and bake until the skin is dry and charred. Take it out when it becomes fragrant (about 5-8 minutes). The prepared salt-baked chicken feet are suitable for eating hot or cold.