1, chicken feet 500g, green peppers 15g, garlic slices 3g, ginger slices 10g, pickled peppers 150g, red peppers 15g, rice peppers 2g, water 500ml, and high-alcohol liquor1.

2. Steps: chicken feet 500g to fingertips. Cut 3g garlic slices, 10g ginger slices and 15g green pepper into strips.

3. Slice pickled pepper 150g, red pepper 15g and millet pepper 2g.

4, 500ml of water, high-alcohol liquor 10ml, pour chicken feet, blanch to remove fishy smell and blood foam.

6. Pour pickled peppers, white vinegar 15g, white sugar 10g, 2g salt and 5g chicken powder.

5, skim the floating foam and turn to low heat 15 minutes, and cut the chicken feet for convenience.

7. Pour in 1g pepper, 10g white wine and 1g star anise, and pour in ginger slices, garlic slices and green peppers.

8. Pour in the millet pepper, stir well, seal it with plastic wrap, and put it in the refrigerator for 1-2 days.