1. Clean the chicken feet, cut off the nails and cut them into two halves for use.
2. Boil a pot of water, put salt, cooking wine, dried red pepper, dried Chinese prickly ash, ginger slices, fragrant leaves, star anise in the water, and boil.
3. When the water boils, pour the chicken feet into the water, and boil for about 10 minutes. Remove the blood foam during the boiling.
4. The boiled chicken feet are immediately removed with cold water and then immersed in ice water.
5. Cut the pickled peppers in half so that the chicken feet can better absorb the taste of pickled peppers; slice garlic and ginger, and cut onion and celery into thin strips.
6. Pour pickled peppers, pickled peppers, rice vinegar, some cooking wine, garlic slices, ginger slices, onion shreds, celery sticks, dried peppers, a little salt and sugar into a large bowl, then pour in mineral water or cool and mix well.
7. Remove the chicken claws and put them into a large bowl with good taste. Cover them and put them into the refrigerator for 24 hours.