The onion in the lemon chicken feet need not be boiled. There is no need to boil the onion in the lemon chicken feet in advance. If the onion is boiled in advance, the taste of the spicy food of the onion can be weakened, and the professional ability of removing the fishy smell and refreshing the onion can be weakened. When making lemon chicken feet, you only need to tear off the thin skin outside the onion, then clean it up a little, cut it open and pickle it together. Like this uncooked onion, it can be taken as well.
Soak water and cold water in the pot, then throw away the chicken feet, and then put cold water in the pot and cook gradually. Just put cold water into the pot, it's not copying hey hey. The key is to skim off the white foam from the blood. When you see more white foam, just turn off the fire and take it out and rinse it with tap water. You can also add some rice wine to these processes.
Add water to the pot, the water flow should not exceed chicken feet, 4 pieces of Radix Paeoniae Alba, a pinch of pepper (rattan pepper and red pepper can be used, rattan pepper is relatively hemp and fragrant), a small piece of ginger is flattened, and two star anises are put in the pot to boil together. After the water is boiled, turn off the slow fire and cook for a while to make the spices taste.
Put 3 spoonfuls of rice wine in the chicken feet after the spice tastes, boil the water again for 3 minutes, then turn off the fire, and prepare enough cold water. I put two bottles of water in the refrigerator for freezing two hours early, and then pick out the star anise and white peony root after turning off the fire. You don't have to throw them away for a while and pickle them together. Wash the cooked chicken feet with cold water, and rinse the collagen fibers of the chicken feet thoroughly, so that the soaked chicken feet are fresh and not sticky or slippery.