2. First, clean the bought chicken feet, drain the water, first cut off the nails on the chicken feet with a bone cutter, and then divide the chicken feet into three parts.
3. After the chicken feet are cut, put them on a plate for later use, and then handle other ingredients. First, remove the stem of the millet pepper, and then chop it into small pepper rings. Remove the pedicels from the green peppers, break them into pieces, remove the seeds, shred them first, then cut them into small green peppers, cut the shallots into chopped green onions, pat the garlic flat, remove the clothes, then pat it flat, chop it up, chop the coriander, and put all the ingredients on a plate for later use.
4. Then, divide the lemon in two, slice half of the lemon, and keep the other half for squeezing lemon juice later.
5. After all the ingredients are processed, blanch the chicken feet, add a lot of water from the pot, put the chicken feet into the pot with cold water, add ginger slices and cooking wine, and add 2 spoonfuls of white rice vinegar.
6. After boiling water on a big fire, there will be floating foam. At this time, take a spoon and skim off the floating foam. After skimming the floating foam, cook for 2~3 minutes, and the chicken feet are basically cooked.
7. After the chicken feet are picked up, put them in ice water prepared in advance to cool down quickly. Wait until the chicken feet are completely cold, then scoop them up with a colander, drain the water and transfer them to a larger soup bowl.
8. After the chicken feet are transferred to the soup bowl, ingredients are started. Put the prepared chopped millet pepper, chopped green pepper, chopped green onion, chopped coriander and lemon slices on the chicken feet, and then add 5 tablespoons of soy sauce, 3 tablespoons of balsamic vinegar, 2 tablespoons of salt, 2 tablespoons of pepper oil and 2 tablespoons of Chili oil (you can add more if you like spicy food, and less if you don't like too spicy food). Finally,
9. After all the materials are mixed evenly, cover with plastic wrap and marinate for more than 30 minutes. The longer the time, the better. When marinating, you can put it in the refrigerator for refrigeration. The finished product is cold, crisp and delicious. It will taste better! In this way, the chicken feet with lemon salad are all over the net.