1. First, wash the chicken feet thoroughly. Then, split each foot in half with a knife to enhance flavor absorption. Prepare the spices. 2. Place the chicken feet in a pot. Add ginger, garlic cloves, Sichuan peppercorns, bay leaves, star anise, cinnamon bark, and salt. 3. Simmer for about 13 minutes until the chicken feet are cooked through but not overly tender.
4. Remove the chicken feet and rinse them under cold running water to prevent gelatinous residue from forming later. Let them cool completely.
5. Prepare a glass or ceramic container. Add the pickled peppers and their brine.
6. (If you like it spicy, chop the pickled peppers—that's what I did.) Add some purified water or cooled boiled water, then pour in an appropriate amount of white vinegar. Stir well, then add chicken bouillon powder and salt. The amount of vinegar is entirely up to personal taste; I tasted it with a spoon to determine the ratio. This is something you'll need to adjust yourself.
7. Submerge the cooled chicken feet in the pickled pepper brine, cover the container, and let them marinate.