1. Cut off the nails of the chicken feet and cut into small pieces.
2. Put the chicken feet in a pot of cold water, add 1 chive and 3 slices of ginger, 1 teaspoon of salt, 1 tablespoon of cooking wine. After boiling over high heat, continue to cook for 15 minutes.
3. When cooking the chicken feet, prepare the sauce. Take a bowl, put 100ml light soy sauce, 80ml balsamic vinegar, 15ml oyster sauce, 10ml sesame oil, 15g salt and 15g white sugar, mix well and set aside.
4. Cut millet pepper and green pepper into rings, shred the onion, ginger, and garlic, and cut the lemon into thin slices and remove the seeds.
5. After the chicken feet are cooked, take them out, rinse them off, and soak them in ice water to cool them down.
6. Drain the chicken feet and place them in a large bowl.
7. Pour in the prepared ingredients, pour in the juice, and squeeze into the lemon juice.
8. After mixing evenly, seal the cling film and put it in the refrigerator for two hours before eating. During this time, you can stir it several times for easy tasting.
Tips:1. Remove the seeds after slicing the lemon, otherwise there will be bitterness when pickling.
2. The cooked chicken feet should be put into ice water, the taste will be more chewy and chewy.
3. After eating the chicken feet, the juice can be directly used to mix cold skin.
