Isabella has been bugging me to make vinegar-pepper lemon chicken feet since she first tried them from a restaurant months ago. I have no idea how to make them, but she said she checked out online by herself. She affirmed that all the ingredients are easy to get and the whole process is simple. I believed her. This morning, we bought 800-pound chicken feet, a lemon, a passion fruit, and some coriander. We watched two instructional videos regarding making lemon chicken feet and got started. Firstly, we cleaned and boiled chicken feet with ginger, cooking wine, and green onions for eight minutes. Then we took out the cooked feet and soak them into ice water immediately for a special popping texture. In the mean time of soaking them in the water, we prepared the vinegar-pepper lemon seasoning sauce (or-marinade? Which one is correct?) with soy sauce, vinegar, sesame oil, pepper, minced ginger and garlic, chopped coriander, passion fruit juice, lemon slices. Make sure to remove all the seeds from the lemon, or the final dish may tastes bitter. After this, we took out the feet and used a knife to take out all the bones in the feet. It was tedious, not easy at all, I shouldn’t have believed Isabella. My fingers hurt very much in the course of de-boning. Then, we add the de-boned chicken feet in the lemon sauce (or marinade) . By then, We had spent three hours in this dish, but they were not ready to eat yet. The last step was to put them in the refrigerator and waiting for another three hours until they were well marinated. Isabella couldn’t wait for that long, so she took them out in halfway and enjoyed them. It was delicious, full of flavor.