2. Cut the nails of chicken feet clean with scissors. Bought chicken claw bones are relatively large, cut into three pieces, all of which are cut open and soaked in clean water, and washed clean.
3. Put it in a pot, add a little water that covers the chicken feet, add a spoonful of cooking wine, add fragrant leaves, pepper and star anise, boil it over high fire, and then cook it for 10 minute. Sweep the floating foam, pick up the chicken feet and pour them into the prepared ice water, and then put them in the refrigerator for half an hour (you can freeze a pot of cold water in advance, preferably with ice cubes, and the chicken feet will be very cold in the ice water)
4. Wash the lemon with salt, slice the lemon, leave half of the lemon uncut, and finally squeeze the lemon juice. Remove the seeds from the lemon slices (the seeds are bitter).
5. Cut the millet pepper and green pepper into sections, peel and slice the garlic seeds, peel and slice the ginger, remove the chicken feet from the ice water, drain the water and put them in a clean basin for later use.
6. Add all the millet peppers, green peppers, garlic and ginger (if you like coriander, you can also cut half an onion and put some coriander segments), add soy sauce, vinegar and half a reserved lemon, squeeze into lemon juice, add appropriate amount of sugar to make it fresh, a little salt, cooked white sesame seeds and sesame oil, and add lemon slices and mix well.
7. Cover with plastic wrap and refrigerate for 3 to 5 hours. You can open it in half to make the chicken feet eat more evenly.