Materials:

Boiling: 20 chicken feet, 65438+ 0 spoon of cooking wine, 2 star anise, 5 fragrant leaves and a small amount of pepper.

Matching: ginger, whole garlic 1, millet pepper, extremely fresh taste 100g, aged vinegar 100g, sugar, salt, sesame oil, cooked sesame seeds and 2 fresh lemons.

1. Cut off the nails of chicken feet with scissors.

2. If the chicken feet are big, cut them into three pieces.

3. Cut it all, soak it in clear water to remove blood, and wash it.

4. put it in the pot, add a little more water above the chicken feet, and add a little cooking wine.

5. Add fragrant leaves, pepper and star anise and boil over high heat.

6. Boil the water for 10 minute, and skim the floating powder.

7. Pick up the chicken feet and pour them into the ice water prepared in advance, then put them in the refrigerator for 30 minutes.

8. Wash lemons with salt.

9. Slice the lemon and remove the seeds, leaving half of the lemon uncut, and finally squeeze the lemon juice.

10. Cut millet pepper and green pepper into sections, peel garlic seeds and slice ginger.

1 1. Remove the chicken feet from the ice water, drain the water and put them in a clean basin for later use.

12. Add all the millet peppers, green peppers, garlic and ginger, and add fresh soy sauce and aged vinegar.

13. Squeeze half a lemon, add appropriate amount of sugar to refresh, add a little salt, cooked sesame seeds and sesame oil, and finally add lemon slices and stir well.

Cover with plastic wrap and refrigerate for 3-5 hours. You can stir the chicken feet halfway to make them more delicious.