2. Pour in 1 teaspoon of white wine and 1 teaspoon of white vinegar until the surface of chicken feet is dry, so that the color is whiter and the taste is crisper.
3. After marinating for 5 minutes, rinse with clear water.
4. Put water into the pot, put pepper, star anise and chicken feet into the pot, and then pour in 1 teaspoon of liquor to further remove the fishy smell.
5. At the same time, adjust the firepower to the minimum and soak the chicken feet slowly.
6. At this time, take another pot, add water, pickled pepper water, star anise, dried pepper, cinnamon and fragrant leaves, and boil over medium heat.
7. Meanwhile, prepare another large bowl, and add pickled peppers, shallots, ginger slices, garlic, 1 teaspoon white vinegar, 1 teaspoon white wine, 1 teaspoon salt and 1 teaspoon white sugar.
8. Pour in the cooked sauce, mix well and let it cool.
9. When the bones of the chicken feet are exposed, pinch them with your fingers to show that they are ripe. Stir in ice water to make the meat more compact, crisp and smooth.
10. Chilled chicken feet, put them in pickled pepper water, seal them with plastic wrap, put them in the refrigerator for one night, and take them out the next day. It tastes like a drop.