2. Wash the chicken feet, boil them in boiling water for about 8 minutes, and remove them.
3. Soak the cooked chicken feet in ice water for another 20 minutes. After soaking in ice water, the oil on the surface of chicken feet can be removed, making the skin of chicken feet crisp.
4. Take out the chicken feet, dry the surface moisture with kitchen paper, and freeze it in the refrigerator for 40 minutes to facilitate bone removal. Freezing makes skin and meat tougher.
Sex, bone removal will be more convenient, and the meat will not come loose, and it is easier to shape.
5, frozen chicken feet, with a pointed knife in the direction of each toe on the back of the claw (to scratch the bone, not too shallow).
6. Bend the thickest bone to separate the joint between the main bone and other toe bones.
7. Use a knife to separate the main bone from the flesh, and even if there are tendons at the feet, cut them off. Then twist and easily pull out the thickest bone.
8. Next, deal with the toe bone. Cut it with kitchen scissors against the toe bone, let the flesh and blood separate and take it out.
9. 4 slices of lemon, 1 spoon of millet pepper rings, 1 spoon of minced garlic, 1 spoon of coriander segments, 1 pulp of passion fruit, 5 tablespoons of light soy sauce, half a spoonful of sesame oil, 5
Stir the vinegar evenly.
10. Pour the prepared sauce juice into boneless chicken feet, stir evenly, and fully wrap the sauce. Finally, put it in the refrigerator for 2 hours.