Spicy and Sour Lemon Chicken Feet

Place the chicken feet bought from the market into a basin with cold water and a little salt, and let them sit for a while to thaw (about half an hour in summer, a longer time in winter).

After thawing, use scissors to cut off the nails on the chicken feet.

Add cold water to the iron pot to cover the chicken feet, add a little cooking wine, slice an appropriate amount of old ginger, and cut scallions or green onions into sections. Bring to a boil over high heat, skim off the foam, then reduce to low heat and cook for about 15 minutes before removing.

Soak in cold water with ice cubes for 10 minutes, then drain.

As shown in the picture: Prepare the auxiliary ingredients, slice the lemon, making sure to remove the seeds inside, otherwise it will taste bitter; mince the garlic; cut the green pepper, bird's eye chili, and onion into rings; chop the cilantro into small pieces; slice the old ginger.

Pour the drained chicken feet into a prepared oil-free bowl, add all the prepared auxiliary ingredients and seasonings, then add an appropriate amount of mineral water, and mix evenly with disposable gloves on.

After mixing evenly, seal it tightly with plastic wrap and put it in the refrigerator for 2-3 hours before eating.