1, lemon slice.

2, cilantro cut into pieces.

3, millet pepper cut circles.

4, ginger and garlic slices spare.

5, chicken claws to the nails chopped into pieces, cold water blanching pot.

6, casserole in the prepared ingredients, add 20 grams of soy sauce, 20 grams of vinegar, a spoonful of sugar.

7, pour in the phoenix claw, stir well.

8, into the refrigerator for more than 4 hours, the longer the more flavorful.