Main Ingredients: 10 chicken claws

Seasoning: 300 grams of wild peppercorns, 2 tablespoons of white vinegar, 2/3 tablespoons of sugar, 1 tsp of chicken essence, 1.5 tablespoons of salt, 1/2 small bowl of cool white water, 1/3 of a large green onion, 6 slices of ginger, 1 tablespoon of yellow wine, 20 peppercorns, 2 star anise

Step-by-step instructions:

1, first of all, the phoenix claws are washed and then chopped into small pieces. Then rinse with cool water a few times to remove the blood inside the bone.

2, and then deal with the phoenix claw in a pot, add cooking ingredients and water, high heat boil, turn to medium heat and cook for 10-12 minutes.

3, immediately after cooking, fish out, with cool water and keep rinsing, until the phoenix claws cool, the surface of the gelatinous material is rinsed clean.

4. Drain and store in clean, oil-free glass jars.

5. Pour the water for soaking wild peppercorns into a bowl, add appropriate amount of sugar, white vinegar, salt, chicken essence, and cold boiled water and stir well. The proportion of sugar, vinegar and salt is adjusted according to personal taste, and you can taste it during the process of modulation to achieve the taste you are satisfied with.

6, and then the bubble wild peppers first poured into the glass jar, the amount also according to personal taste to add, like spicy on the more, and vice versa on the less, can also be part of the wild peppercorns chopped and poured into the glass jar, the spicy flavor is more intense.

7, and then pour the marinade sauce into the jar, the sauce should be drowned over the ingredients.

8, finally cover the lid of the glass jar, and put it in the refrigerator for 1-2 days to eat.