1. Wash 2 catties of chicken feet and cut toenails (do not cut off the fishy smell, which will affect the taste).
2. Cut in half for better flavor.
3. In a pot of cold water, put a spoonful of cooking wine, cook three slices of ginger on high heat for 8 minutes and turn to low heat for another 10 minutes (make sure the chicken feet are cooked through).
4. After cooking, take out the chicken feet and rinse with tap water, and then soak them in ice water, so that the chicken feet will become springy and chewy (it is best to use cold boiling water, there is no ice at home, I use the ice pack directly) Then start preparing other ingredients.
5. Finely chop millet and green chili (I put a bit too much, a bit spicy, you can put a few less if you don't like spicy).
6. Cut a whole garlic into minced pieces.
7. Mince half an onion.
8. Add 3 tablespoons of sesame oil (if you don't like sesame oil, you can leave it alone or less), 6 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 3 tablespoons of white vinegar, 3 tablespoons of vinegar, 1 tablespoon of salt, 2 tablespoons of sugar, 1 tablespoon of chicken essence.
9. 1 lemon sliced, 1 squeezed juice, put all the ingredients in a large bowl and stir evenly. Taste the prepared ingredients, it's a bit salty, and it will be just right after adding the chicken feet to marinate.
10. Drain the chicken feet, put them in a large basin, wear disposable gloves and stir well for about 5 minutes to allow the marinade to penetrate into the chicken feet better. (Gloves must be worn! Otherwise the hands that have been soaked in pepper will make you sour all night!).
11. After mixing, put it into a large fresh-keeping box and seal it well. (If you don't have a sealed box, you can seal it with plastic wrap). Keep it in the refrigerator overnight. Marinating for 24 hours is the most delicious time. Then you can start.
Tips:1. For hot and sour use lemon juice, white vinegar, and millet pepper to adjust.
2. Use light soy sauce and sugar to adjust the saltiness and freshness.
3. According to your own taste, make up for what you lack.
4. Turn it every 3.4 hours after putting it in the refrigerator, or don't blame me for the uneven taste.
5. The spoon is still a small soup spoon for soup, usually at home.
