Cut off the nails of chicken feet, put them in a pot with cold water, add onions and ginger, and blanch them with cooking wine. Take it out, wash it and put it in a bowl. Add millet spicy, onion, minced garlic, chopped green onion, coriander, soy sauce, aged vinegar, soy sauce, sesame oil, salt, sugar and lemon slices and mix well. Refrigerate in the refrigerator for two hours. Hot and sour appetizer, very delicious.

2. Braised chicken feet

Wash the prepared chicken feet, put them into the pot, blanch the ginger slices and cooking wine, and then wash them with clear water. Heat oil, saute ginger slices and garlic, pour chicken feet, a bag of marinade, a bottle of beer and a bowl of water, cover and stew for 30 minutes, sprinkle with millet and chopped green onion. Braised chicken feet are ready.

3. Tiger skin chicken feet

Cut off the nails of the chicken feet, wash them, put them in a pot with cold water, add onion ginger, cooking wine and a little honey (color the chicken feet), blanch them, skim off the blood foam, take them out and drain them for later use.

Prepare auxiliary materials, cut shallots, mash garlic, slice ginger, put in a bowl, put a handful of dried peppers, a handful of pepper and a braised pork bun.

Heat the pan with wide oil and chicken feet, immediately cover the lid (to avoid oil splashing on your face), fry until golden brown, and take out the oil control.

Heat oil in another pan, add onion, ginger, garlic, dried pepper and pepper and stir-fry until fragrant. Add a spoonful of bean paste and stir-fry red oil. Add one or two dried white potatoes to remove fishy smell, add clear water, add fried chicken feet, and season with salt, chicken essence, sugar, soy sauce, oyster sauce and pepper. Stir-fry evenly, add braised pork buns, bring to a boil over high heat, turn to low heat for 20 minutes, turn off the heat and soak for 20 minutes, then take out the pan and plate.

4 chicken feet with sauce

Cut off the nails of chicken feet and clean the joints with a knife. Put cooking wine in the pot and blanch it in cold water. Take it out and wash it for use.

Heat oil in a pan, add onion and ginger slices, add soy sauce and stir fry. Add chicken feet, add light soy sauce, stir-fry oyster sauce evenly, and add water, salt, chicken essence, sugar, braised pork buns and light soy sauce to taste. Bring the fire to a boil and simmer 15 minutes. Thicken the soup, sprinkle with chopped green onion and serve.

5. Chicken feet with pickled peppers

Cut the nails off the chicken feet, wash them and cut them in half. Put the pot in cold water, add onion and ginger, and cook the wine to remove the fishy smell. Blanch the foam, skim off the foam and cook for five minutes. Take it out, soak it in ice water and wash the grease off the surface.

Add water to the pot, add pepper, star anise and fragrant leaves. Boil the water for another ten minutes, pour it out and let it cool for later use.

Wash chicken feet and put them in a bowl. Add pickled peppers, millet, ginger and garlic, lemon slices and perilla leaves. Then add two spoonfuls of rice vinegar, one spoonful of sugar, one spoonful of soy sauce, two spoonfuls of salted vinegar water and iced water, and mix well. Refrigerate in the refrigerator for four hours.