Pickled Pepper and Phoenix Claw

1. Wash the chicken feet and soak them in blood

2. Blanch in boiling water

3. Add wine, scallions, ginger, fragrant leaves, star anise, and bring to a boil over high heat. After 2 minutes, turn off the heat

4. Cover and simmer for 10 minutes

5. Soak the pot in cold water

6. Add Er Guo Tou to the jar

7. Add 9-degree rice vinegar

8. Add fish sauce

9. Add pickled peppers and pickled pepper sauce, and season with cherry garlic cloves

10. Put it in the refrigerator, refrigerate and marinate for about two days