1. Chicken feet remove nails, stomping two sections
2. Put ginger slices and marinate in cooking wine
3. A pinch of salt, Orleans marinade, water, marinate well for half an hour
4. Add a little oil to the casserole, spread ginger and green onion slices, add the marinated chicken feet, and pour the marinated sauce
5. Simmer on medium heat for 20 minutes, sprinkle with chopped green onion and millet before serving.
