1. Wash the chicken melon, add two slices of lemon and salt into the pot and blanch.

2. Drain the water, add a packet of salted chicken powder, mix well and marinate for one to two hours.

3. Align bittern ingredients

4. Add appropriate amount of water, salt, cooking wine, soy sauce and prepared bittern ingredients to the pot, and bring to a boil, then pour in a packet of salted chicken powder.

5. Remove the lemon slices and pour the chicken feet into the soup pot and cook for five minutes.

6. Cook on high heat for another five minutes, and turn off the heat for ten minutes.

7. The cooked salted chicken feet can be eaten immediately after being fished out, drained, cooled and frozen in the refrigerator, and the taste is better.