1, the first chicken claws soaked in cold water for 1 hour, and then washed and fished out, cut off the fingernails, and then divided into two into a bowl.

2, add a proper amount of salt and flour in the bowl, and rub the chicken claws repeatedly.

3, and then put under running water to rinse repeatedly until rinsed out clean and free of impurities.

4, put the cleaned chicken claws into a pot of cold water, add two slices of ginger, two slices of unused lemon peel, which can effectively remove the fishy flavor of chicken claws, open the back fire.

5, large fire to cook until the water boils, change to medium fire, the chicken claws will be cooked for 5 minutes and then fished out, again clean water to clean.

6, prepare a large pot of water, enough water to submerge all the chicken claws, and then add ice packs in the water, let the chicken claws soak in ice water for 20 minutes, so that not only can again remove the fishy flavor of chicken claws, but also make the chicken claws taste more sinewy.

7, 20 minutes after the chicken claws fished into a large bowl, in the bowl in turn add millet chili, green chili peppers, cilantro, lemon, peppercorns, vinegar, soy sauce, honey, salt, ginger, cooking wine, and vigorously grasp the well, to grab all the lemon juice squeezed out, all the seasoning evenly soaked through the top of each chicken claw.

8, a plate of delicious net red lemon pepper chicken claws is done, this time the chicken claws can be used directly, but after the refrigerator after the taste will be even better, after three hours of refrigeration.