Hot and sour boneless chicken feet is a dish made of chicken feet, vinegar, soy sauce, lemon, millet pepper, minced garlic and coriander. This is one of the more popular dishes in recent years.

This dish is refreshing and easy to operate in summer, and novices can get started quickly.

Wash, boil in boiling water for about 8 minutes, and take out.

Soak the cooked chicken feet in ice water for another 20 minutes. * After soaking in ice water, the grease on the surface of chicken feet can be removed, making the skin of chicken feet more crisp.

Take out the chicken feet, dry the surface moisture with kitchen paper, and put them in the refrigerator for 40 minutes to facilitate bone removal. * Freezing makes skin and meat tougher, it is more convenient to remove bones, the meat will not come loose, and it is easier to set.

Use a sharp knife to cut the frozen chicken feet in the direction of each toe on the instep (to the bone, not too shallow).

Bend the thickest bone to separate the joints between the main bone and other toe bones.

Use a knife to separate the main bone from the meat, even if there are tendons in the toes, cut them off.

Then twist it and easily pull out the thickest bone.

Next, deal with the toe bone. Cut the toe bone with kitchen scissors to separate the flesh and blood and take it out.

Pour the sauce into the boneless chicken feet and mix well, so that it is fully covered with sauce, and finally put it in the refrigerator for 2 hours.

Hot and sour boneless chicken feet are ready.