1 that is the cold chicken feet. First, the chicken feet are washed and pickled with coarse salt. Wash off the coarse salt with clear water before cooking. After boiling water, add chicken feet. After blanching, wash the chicken feet with clear water. Then, boil the water, add the chicken feet, add a proper amount of cooking wine and ginger slices, and cook the chicken feet for 10~ 15 minutes. Soak the chicken feet in cold boiled water or ice water for about 30 minutes, put them in a container, add the prepared onion, ginger, garlic, coriander, pepper, oyster sauce, aged vinegar, soy sauce, clear oil and sesame oil, stir well, cover with plastic wrap, and put them in the refrigerator for more than three hours.

The second kind is spicy chicken feet. First cut chicken feet in half, then blanch them for later use, cut ginger into large pieces, cut dried peppers into sections, add a little oil to the pot, add ginger on low heat, stir-fry slightly, add cooked chicken feet, stir-fry on medium heat until the skin of chicken feet is turmeric, then turn low heat and add dried peppers, stir-fry until spicy, add salt, and stir-fry soy sauce evenly.

The third is Thai chicken feet. First add yellow wine to cold water, and cook onion ginger and chicken feet together. After boiling, boil for three minutes. Then simmer the chicken feet 15 minutes with ice water to make the chicken feet crisp and refreshing. After thorough cooling, change knives and ingredients. Add seasoning and mix well first, then add chicken feet and mix well. Finally, add ingredients and mix them evenly, and put them in a tray for one hour to refrigerate. The ingredients are mainly fish sauce 65430. 5 grams of lemon juice, pepper oil 10 gram, appropriate amount of lemon slices, appropriate amount of shredded onion, appropriate amount of lime, appropriate amount of orange meat, appropriate amount of coriander and red pepper, and optional basil leaves.

The fourth kind is braised chicken feet. First cut off the nails of the chicken feet, and then add the onion and Jiang Shui for later use. Be careful not to overdo it, just use chopsticks to cross it. Then add cold water, oil and sugar to stir-fry chicken feet until they are slightly yellow, add onion and ginger, then add soy sauce, soy sauce, fruit wine or cooking wine, and finally add star anise and cinnamon salt. A little water turns off the switch.

The fifth kind is pickled chicken feet. First, clean the chicken feet, cut off the nails, then cut the chicken feet into pieces, put water in the pot, put an octagonal, ginger slices, chicken feet and salt in the pot, boil the water for 5 minutes to 10 minutes, then turn off the fire and poke it with chopsticks, and the chicken feet can be taken out. Then, add cold water and cook chicken feet. Then put the chicken feet in a bowl, add two octagonal peppers, a few peppers, add half a strip-cut onion and half a thin-cut lemon, add a little ginger slices, garlic slices, pepper and water soaked in pepper, and pour into the bowl. It is best to approach half a bowl, add more white vinegar, then add cold water, add it to the chicken feet, then stir with chopsticks, try the salinity, and then add salt.