Ingredients: a catty of high-quality chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger and other vegetables (carrots, lettuce and other crisp vegetables).

1. Slice the lemon, slice the onion and break the celery stalk with a knife.

2. Crushing ginger and garlic, washing and drying Zanthoxylum bungeanum, Cinnamomum cassia and Illicium verum, cutting Zanthoxylum bungeanum into sections, and putting into a container;

3. Wash the chicken feet and cut them off with clear water (the local flavor is different, and Mianzhu's sweeping method is to cook the chicken feet until they are soft and boneless, and avoid cooking them for too long, so that they are soft and rotten), take them out after cooking, wash them with clear water, cut them into two or three pieces, and dry them;

4. Put the dried chicken feet in the jar and cover with lemon, onion and celery.

5. Put boiling water into a large bowl, cool and add garlic, pickled pepper, pepper, ginger and pepper.

6. Take the pickle water from the old altar (the weight is the same as boiling water) and pour it into the water.

7. Dry the chicken feet, put the lemon, onion and celery in a large glass bowl and soak for more than 30 minutes.