Boiled chicken feet

1, choose boneless chicken feet, which must be the kind of oversized chicken feet. Too small chicken feet have no meat, so it's hard to pick, and it's not delicious after picking. Boneless chicken feet should be cut off before they are removed, and then boiled in a pot. Don't choose too big fire or turn off the fire during cooking, otherwise the chicken feet will not be cooked easily. After the chicken feet are fully cooked, it is best to add the highest heat for five minutes, and then turn to low heat for about 15 minutes. This process can help chicken feet separate from chicken bones.

Chicken feet soaked in cold water

2. Boiled chicken feet should be cooled quickly with cold water. This step is very important. It is a process of quickly separating chicken feet by the principle of thermal expansion and cold contraction. The water must be cold, and the chicken feet cooled by cold water are not easy to break the skin during the deboning process, which will make the skin more muscular.

Boneless chicken feet

3. Take down the cooked chicken feet, put them on the chopping board with palm down, and draw a line on each nail and toe back with a knife. This knife should be pulled deeper and must cut to the bone. Be sure to choose a sharp knife, which is simpler and more convenient to operate.

Boneless chicken feet

4. The normal process of deboning is to pick up the chicken feet with your left hand and push the phalanges of the chicken feet from left to right with your right hand, so that the whole small bones will be taken out and all the bones will be taken out in turn. The biggest bone was taken out in this way. In fact, it is delicious to soak chicken feet in cold water after cooking.