2. Remove the tip of the chicken feet, then change the knife, drop the knife from the middle of the four toes, and cut the chicken feet into three small pieces.
3. Cut pepper and coriander, and slice ginger, garlic and lemon for later use.
4. Put the chicken feet and ginger slices into the cold water in the pot, then pour in the cooking wine, cover it, boil water over high heat, cook for another 7 minutes, then turn off the heat and take it out.
5. After the chicken feet are cooked, remove the cold water together with the ginger slices. The function of cold water is to make the chicken feet retract quickly when they are cold, so that the chicken feet are crisp and elastic and taste better. Another function is to wash away the excess fat on the surface of chicken feet, which makes them more refreshing.
6. After the chicken feet are cooled with cold water, remove them and put them on a plate.
7. Spread chopped garlic, pepper, coriander and lemon on the chicken feet. Remember not to put too many lemons, just four or five slices. Too much lemon will spoil the taste, making the whole dish only lemon-flavored and chicken feet too sour.
8. Stir well, cover with plastic wrap and refrigerate for 2 hours. The longer you soak it, the better it tastes. Refrigeration for 6 hours is the best.