1. Take a cooked chicken foot and place it on the chopping board with the palm facing down. Use the tip of a knife to make a cut in the middle of all the backs of the chicken feet, remove the small yellow callus scars on the palms of the chicken feet, and soak them. When soaking, it is best to put them into clear water with an appropriate amount of onion, ginger, and cooking wine. 3-4 hours, this will not only remove the odor, but also make the texture of the prepared boneless chicken feet crisper and tenderer, and the color whiter.

2. Then pick up the chicken paw with your left hand, pinch the left end of the phalange of the chicken paw with the index finger and thumb of your left hand, pinch the right end of the chicken paw with your right hand, and push it from the tip of the toe to the direction of the palm, and a small phalanx will Easy to remove.

3. Take out all the small bones of the phalanges in turn. Then take the big bone at the back end of the chicken foot, push it from the top to the palm of your hand, and push it to the bottom to take it out.

4. After the chicken feet are deboned, brew them in running water for about 2 hours before they can be used for cooking. If they cannot be used up at one time, they can be refrigerated in the refrigerator, but they must not be frozen. , otherwise it will affect its crisp, tender and refreshing characteristics. It seems complicated but is actually very simple. Once you learn how to remove the bones, it will be very simple.