1, materials: 300 grams of chicken feet, 2 lemons (one squeezed, one sliced), peppercorns, ginger, green onion, garlic cloves, chicken essence, salt, onion, sugar, sesame oil.

2, in advance of the ginger, pepper grains with boiling water for about 20 minutes.

3, the phoenix claw wash, remove the nails.

4, ginger slices, scallion segments along with the phoenix claw into the pot, add the right amount of water, boil and blanch for 2 minutes.

5, blanched phoenix claw immediately rinse with cold water.

6, completely cooled and then chopped with a knife, more easily flavored.

7, another pot, add the right amount of water, put the claw, ginger, scallion, salt, cooking wine.

8, high heat boil, turn to medium heat to cook 6, 7 minutes can be, and then into the ice water chilled until cool.

9, a lemon sliced and deseeded, otherwise it will be bitter, a lemon squeeze juice.

10, prepare a clean container, put the iced phoenix claw, add crushed garlic cloves.

11, continue to add the right amount of salt, sugar, chicken essence.

12, the pepper water along with the peppercorns poured in.

13, add lemon juice, laying lemon slices.

14, appropriate amount of onion cut into small pieces to lay on top.

15, stir, add sesame oil, mix well, cover and refrigerate overnight.