1. Method 1: First prepare the ingredients; clean the chicken feet, cut nails, divide the chicken feet into four, and put them into a plate for later use; bring water to a boil in a pot, add star anise, pepper, green onion, and ginger. Slices, cooking wine, chicken feet. Turn to high heat and boil for 10 minutes. Remove. Pour cold water and soak it in a bowl of cold water. The chicken feet will be stronger! Then take a small bowl, add spicy millet, red pepper, minced garlic, minced coriander, add Guanli vanilla vinegar, salt, sugar, sesame oil, mix to make a sauce. Finally, after soaking the chicken feet, pour the juice and lemon slices, mix well, put it in a sealed box, put it in the refrigerator for more than 5 hours, marinate it for flavor, and refrigerate it overnight for a better taste.

2. Method 2: Chop the small peppers as much as you can, mince 10 cloves of garlic, mince the ginger, and add less ginger. Wash 500 grams of chicken feet, chop them in half, boil them in water for 15 minutes, add 10 grams of Sichuan peppercorns, one aniseed, a little cooking wine, and cook until the chicken feet can be pierced with chopsticks. . If you like it chewy, you can shorten the cooking time. After cooking, wash it with water to rinse off the fat on the surface, and then put it in cold water to cool the chicken feet thoroughly. It must be cool enough so that it will taste chewy. Then the most important step is to put the cooled chicken feet into a basin, add minced garlic, minced ginger, minced chili, 4 tablespoons of Haitian oil, 10 tablespoons of Haitian white rice vinegar, 5 tablespoons of Haitian Yipin fresh soy sauce, Add a little sugar to enhance the flavor, a little salt, and a little chicken essence. Then mix them thoroughly, cover with plastic wrap, and store in the refrigerator. For two hours, take it out and stir it every half hour, and you can eat it after two hours. If you don't think the taste is good enough, you can leave it for a day or two and it will taste better.

3. Method 3: Wash the chicken feet and cut them in half. Heat hot water in a pot, add cooking wine, ginger cubes and chicken feet, cook for 10-15 minutes, until the chicken feet are cooked through. Put the cooked chicken feet into ice water to blanch them, so that the chicken feet will be crispy and the glue on the surface will be washed away. Prepare a large bowl, chop the garlic, add sugar, rice vinegar, soy sauce, chili sauce, salt, sesame oil and mix well. Add the chicken feet and continue mixing. Cover with plastic wrap and marinate for more than half a day. Remember to give more chicken feet during this time. Turn over.