Put the chicken feet in a container, soak them in cold water and thaw them. After the ice cubes are completely melted, take out the chicken feet, cut off the nails, and cut each chicken foot in half for later use.

Pour a proper amount of cold water into the pot. When the water boils, add chopped chicken feet and cook for about 10- 15 minutes, until the chicken feet can be crushed by hand. Don't cook for too long, because too long chicken feet are too cooked, which will affect the taste. Turn off the fire and rinse with cold water for 5-8 times until the washed water is clean and not turbid. Pick up the washed chicken feet and soak them in ice water prepared in advance.

Wash celery, carrots and lettuce, cut into sections/thick slices for use, divide lemon into two parts for use, cut millet into small pieces for use, and open pepper and star anise for use.

Prepare a container, put chicken feet and other materials, leave a few lemons, slice the middle part, squeeze the remaining lemons into the container with a lemon clip, add a proper amount of salt, mix well, season, adjust the amount of lemon, millet pepper, salt and pepper according to personal preference, and marinate for more than 5 hours before eating.