Cooking Steps

1. 

   Step1:Prepare the ingredients you need.

2. 

   Step2:Eight claws. Cut off the nails. Cut each claw into two halves for use.

3. 

   Step3:Put the chicken feet in boiling water. Boil for 10 minutes. Add 2 anise, 1 handful of pepper and 1 spoon of cooking wine to remove the smell and increase the freshness.

4. 

   Step4:The cooking time should not be too long. Too ripe chicken feet affect the taste. After cooking, pour into cold water. Filter 56 times until the water with chicken feet is no longer muddy. This is OK. Some people soak it in ice water. I've tried it. By contrast, it's better to wash it with flowing water. The chicken feet taste more crisp and strong.

5. 

   Step5:Cut celery and shallot into large sections; cut millet and pepper into oblique sections; cut cherry and radish into thin sections and lime slices.

6. 

   Step6:Pour all the fresh ingredients into the washing basin. Add some salt. Put in the chicken feet. Pour in pure water. Stir it. Taste the soup. See if the ratio of lemon and salt is right. Cover with plastic wrap and refrigerate for more than 5 hours.

7. 

   Step7:I usually marinate overnight, so that I can have a good bite the next morning.

8. 

   Step8:Once this recipe is launched, several friends say it's delicious. It's different from the spicy chicken feet with pickled peppers. This spicy chicken feet is especially suitable for summer. Every time a small plate is served as an appetizer. It's reheated this day. It's also delicious.