1, with materials: chicken claws 1000 grams, 1 onion 150 grams, 25 millet pepper, 2 lemons, 2 passion fruit, 400 grams of drinking water, 4 celery, a small handful of cilantro, 4 small green onions, a single garlic 20, vinegar (Bao Ninh vinegar) 90 grams, 90 grams of soya sauce, 15 grams of dark soy sauce, 55 grams of sugar, 60 grams of salt, 30 grams of peppercorn oil, 5 slices of ginger.

2, chicken claws cut off the nails and wash, oblique knife in two, so you can quickly flavor.

3, chicken claws clean, cold water in the pot, put star anise, sesame leaves, ginger, in the pour some wine.

4, boil and start counting down, cook on high heat for eight minutes, skim the foam.

5, the longer the chicken claws are cooked, the softer they are, fish out and soak in ice water to cool down and then fish out and standby, so more Q bullet.

6, cut the accessories, celery and parsley cut section, millet spicy cut grain.

7, vinegar, soy sauce, soy sauce, sugar, pepper oil, salt, called into the mix.

8, onion, garlic paste, ginger, scallion, lemon slices to pinch the juice in, in the de-seeded, add in and mix well.

9, pour millet chili, cilantro and celery mix well, you can mix a little more, to make sure the sugar are melted.

10, pour 400 grams of drinking water and phoenix claw, two passion fruit poured in, mix well.

11, seal the plastic wrap and put in the refrigerator for more than four hours can be refrigerated, refrigerated three hours after the lemon can be clamped out, so as not to be bitter.