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

Pour an appropriate amount of cold water into the pot. When the water boils, add the chopped chicken feet and cook for about 10- 15 minutes on high fire until the chicken feet are just crushed by hand. Do not cook for too long. Too long chicken feet are too ripe, 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 rinsed chicken feet and soak them in ice water prepared in advance.

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

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