Cooking Steps

1. 

   Step1:Wash chicken feet, remove fingernails, boil in cold wate

2. 

   Step2:When the water is slightly rising but not rising, turn off the fire and scoop the chicken feet into cold water for cooling.

3. 

   Step3:Repeat step 2 and shower twice.

4. 

   Step4:Put dry materials in the pot on cold water and cook them in the po

5. 

   Step5:Chicken feet.

6. 

   Step6:Boil and cook the chicken feet. (don't ask me when it's cooked at this time. You've cooked it for the third time. It's about one minute after boiling.

7. 

   Step7:Take out the chicken feet and keep cool. For the third time.

8. 

   Step8:This step should be to soak chicken feet in ice for a bath. Sorry, there is no picture.

9. 

   Step9:Rinse the millet pepper and garlic with hot water and keep them sterile, waterless and oil-free.

10. 

    Step10:Take out the chicken feet after washing the ice water and control drying.

11. 

    Step11:All materials are put in the window for blowing. And cucumbers are washed with boiling water and dried. (including fresh-keeping boxes for chicken feet, knives, chopping boards, and basins for carrying chicken feet shall be scalded with boiling water and then dried

12. 

    Step12:Cucumber segmen

13. 

    Step13:Cut the millet and pepper. (although I have washed the cutting board, I am afraid of oil and water. I put a plastic wrap on the cutting board.

14. 

    Step14:Cut the pickled peppers.

15. 

    Step15:Mash the garlic.

16. 

    Step16:The chicken's feet are knocked loose with the back of the knife.

17. 

    Step17:Then cut the pieces.

18. 

    Step18:Put all the chicken feet and cucumbers in the basin (previously boiled and scalded

19. 

    Step19:Season with lemon vinegar, soy sauce and salt.

20. 

    Step20:Slice three lemon slices into the chicken feet.

21. 

    Step21:The other seven juice with lemo

22. 

    Step22:Mix it. (don't ask me why I didn't use the Chung barrel. I used to use the wooden barrel to knock when I ate in Yunnan.). A - Jingniu is not a Dai nationality in Xishuangbanna. I believe that many people are easy to cook and eat at home. Please don't go to the top of their knees.

23. 

    Step23:It's done. It's sour. (you can eat it now, try to eat it now, put it in a fresh-keeping box (scalded) when you feel that you can't finish it, put it in the refrigerator for preservation, and eat it within three days. Because there is no preservative, you know.)

24. 

    Step24:Delicious. It's necessary in summer.