1. Slice the lemon, slice the onion and break the celery stalk with a knife.

2, ginger, garlic, pepper, cinnamon, star anise washed and dried, wild pepper cut into pieces, put in a container.

3. Wash the chicken feet, cut them off with clear water (the flavor varies from place to place, and the Mianzhu sweeping method is to cook the chicken feet until they are soft and boneless, so don't cook them for too long to become soft and rotten), take them out after cooking, wash them with clear water, cut them into two or three pieces, and dry them.

4. Put the dried chicken feet into the jar and cover them with lemon, onion and celery.

5. Put boiling water into a large bowl, cool and add garlic, pickled pepper, pepper, ginger and pepper.

6. Take the pickle water from the old altar (the weight is the same as boiling water) and pour it into the water.

7. Dry the chicken feet, put the lemon, onion and celery in a large glass bowl and soak for more than 30 minutes.