1, take the defrosted chicken feet, use a knife on the back of the sole of the chicken feet, cut along the joints, and shorten the joints. Be careful not to break the meat and tendons.

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.

3. Pull up all the chicken feet by hand, cut the parallel leather surface on the leg bone with a knife, and tear the meat and the inside of the bone by hand.

4. The knife edge will peel the bone along the leather surface, so that the chicken leg bone can be completely removed.

5. Place the knife edge parallel to the inside of the chicken feet, cut along the bones, and remove the phalanges of the feet. Pay attention to the fact that the bones taken out can't have meat and tendons.

6. The boneless chicken feet should be rinsed and soaked before entering the dish. When soaking, they should be soaked in clear water containing onion, ginger and cooking wine for 3-4 hours, drained and taken out of the pot to cool. This treatment can not only remove the odor, but also make the prepared boneless chicken feet more crisp and tender in texture and whiter in color.