Production materials: chicken feet, lemon, onion, onion knot, ginger slice, garlic, coriander, millet spicy, soy sauce, balsamic vinegar, cooking wine, salt, pepper powder and chicken essence.

Manufacturing method and steps

1. First, we prepare a proper amount of chicken feet, put them into a basin, and add clean water to clean them. We can wash it several times to get rid of the smell of raw meat on chicken feet. After the chicken feet are cleaned, treat them.

First, cut off the nails of chicken feet with scissors. There are many bacteria in the fingernails of chicken feet, which are difficult to clean. The nails of chicken feet are too sharp, and it is easy to scratch your fingers when you eat them. After cutting, pour clear water into the basin, clean the processed chicken feet, remove them and put them on the plate for later use.

2. Add water to the pot, pour the chicken feet into the pot, then add the onion and ginger slices, and add two spoonfuls of cooking wine to remove the fishy smell. Bring the fire to a boil. After boiling, skim the floating foam with a spoon. Then cover the pot and stew the chicken feet for five minutes. If you like soft chicken feet, you can stew them for about eight minutes.

3. When the time is up, uncover the pot cover, take out the stewed chicken feet and put them in a bowl filled with clear water. Wash the excess grease off the chicken feet with clear water and remove it after washing. Spread the chicken feet on a paper towel to dry the water, because it will freeze in the refrigerator later, and it will freeze if there is water on the chicken feet.

Put the dried chicken feet in a bowl, wrap them with a layer of plastic wrap and seal them, and then put them in the refrigerator for about 30 minutes.

While waiting for the chicken feet to freeze, we can prepare a few cloves of garlic, a slice of ginger, an onion, a handful of coriander and onion, and five millet peppers. Cut garlic into minced garlic, ginger into shredded ginger, and onion into shredded onion; Cut the parsley and shallots, cut the millet into rings, and put all the ingredients into a large bowl for later use.

Prepare a lemon, cut off both ends of the lemon, and then cut into thin slices. Take out the seeds of lemon slices, because lemon seeds are bitter, which will affect the taste of chicken feet. After removing the lemon seeds, put the lemon and ingredients together in a bowl.

Now let's adjust the taste. Add three spoonfuls of soy sauce, two spoonfuls of balsamic vinegar, proper amount of salt, a little pepper powder and a little chicken essence into a bowl filled with all the ingredients, then add half a bowl of boiling water, stir and stir until the seasoning is mixed with all the ingredients, and stir for later use.

6, 30 minutes, take the chicken feet out of the refrigerator, and then we will bone these frozen chicken feet. First, we cut the chicken feet from the middle of the back with a knife, peel off the joints, and cut a knife in the middle of each small claw.

Prepare a toothpick, put it in along the knife edge on the chicken feet and scrape it back and forth to separate the bone from the meat. After shaving, just take out the bones. Most chicken can be preserved by scraping with toothpicks.

7. Put the peeled chicken feet into a large bowl, pour in the prepared juice and stir together. After stirring, let it stand and marinate for about an hour, and the chicken feet are more delicious and have a better taste. In this way, a bowl of sour and delicious boneless chicken feet is ready!

Summary:

1. The nails on the chicken feet are sharp and dirty. When cleaning chicken feet, cut them off.

2. The floating foam cooked when stewing chicken feet is very fishy. Take out the floating foam and cover the pot to continue stewing.

3. Chicken feet frozen in the refrigerator are easier to be boned, which is very convenient and quick.

4. Friends who like to eat sour can put a little more lemon and adjust the juice according to their personal preferences.

Is it quick and convenient to bone chicken feet with toothpicks? Moreover, the boneless chicken feet made by ourselves are much cheaper than those made outside. The key is that they are very hygienic and can be safely eaten.