1. Wash the fresh chicken feet, cut in half, and remove the toes.
2. Seasoning required.
3. Marinated side dishes.
4. Add an appropriate amount of water to the pot, pour the shallots, bay leaves, and star anise.
5. When the water is cold, put the chicken feet into the pot, pour a small amount of cooking wine and boil it together.
6. Add appropriate amount of salt and cook until the water boils. After the water is boiled, cook for 6-10 minutes, depending on the size of the chicken feet.
7. After the chicken feet are out of the pot, rinse them with cold water to remove the floating layer, and then wash them down for later use. I use filtered water, preferably ice-cold water over the chicken feet.
8. Pour the chicken feet into a bowl, and then pour the seasoning.
9. Then pour the side dishes.
10. Add a spoonful of sugar.
11. Add the right amount of salt.
12. Then pour in white vinegar, if you like sour, you can add more.
13. Then add the spicy millet and pickled pepper water.
14. Stir well to make all the ingredients evenly tasty.
15. Finally, put the lemon slices on to enhance the flavor and value. The lemon chicken feet are more delicious. It depends on personal preference. This can be added or not, sealed with plastic wrap, and placed in the refrigerator for more than 6 hours before use.
16. After being refrigerated for 12 hours, it was served perfectly. The salt taste is suitable in all aspects, which is perfect, haha.
