Sogou asked.
Sogou asked.
2. Cut the joints of the other three toes into the back of the chicken feet along the knife edge, and be careful not to break the skin and tendons.
Sogou asked.
Sogou asked.
3. Pull up all the chicken feet by hand, cut the parallel skin surface on the leg bone with a knife, and tear the inside of the meat and bone by hand.
Sogou asked.
Sogou asked.
The knife edge will peel off the bone along the leather surface, so that the chicken leg bone can be completely removed.
Sogou asked.
Sogou asked.
5. Place the knife edge parallel to the inside of the chicken feet, cut along the bones, and remove the phalanges of the feet. Be careful that the bones taken out should not be fleshy and sinewy.
Sogou asked.
Sogou asked.
6. Boneless chicken feet should be washed and soaked before entering the dish. When soaking, soak it in clear water containing onion, ginger and cooking wine for 3-4 hours, drain the water, and take it out of the pot for cooling. This treatment can not only remove the odor, but also make the boneless chicken feet more crisp and tender in texture and whiter in color.
Sogou asked.
Chicken feet, also known as chicken feet, chicken feet and chicken feet, are chicken feet and can be eaten. In the recipes of gourmets, chicken feet are not called chicken feet, but chicken feet. In the south of China, chicken feet is a very high-class famous dish, and its cooking method is also very complicated.
More skin, tendons and big gum. Often used to make soup, but also suitable for halogen and sauce. Such as: stewed chicken feet, sauce chicken feet. Thick texture can also be cooked and eaten without bones, such as salt and pepper chicken feet and chicken wings, which are crispy and delicious.