The first step: choose raw materials

The selection of raw materials this step, is the premise of the phoenix claw off the bone, the merit of the raw material is directly related to the shape of the finished product and the quality of the dish. Practice has proved that the selection of white color, texture, fat and tender broiler chicken claws are most suitable, but a small or blood spots are best not to use; local chicken (that is, the farmers raised chickens) claws due to the color and lustre of the dark, dry and thin body, so can not be selected. In the selection of broiler claws, to try to achieve the same size, it is best to choose a large (small is not easy to remove the bone). Step 2: rinse and soak chicken claws itself has a fishy smell, to reduce or remove, you have to rinse the chicken claws. However, it should be noted that in the rinsing process, to use a knife to remove the small pieces of yellow callus scars in the palm of the chicken claw, and the claws on the residual yellow "coat" faded, which is very important. After rinsing chicken claws, to be soaked. Soak, it is best to put into the right amount of onion and ginger, cooking wine (or 10% of the beer) in the water, soak for 3 to 4 hours, so that not only can remove the smell, but also can make out of bone chicken claws texture is more crunchy and tender, the color and lustre of the more white.

Phoenix claws

Phoenix claws

The third step: mastering stewing

Stewing good or bad, is the key to the smoothness of the de-boning, whether the shape is perfect. First of all, the soaked chicken claws into the boiling water pot blanch (to remove the fishy flavor and impurities), fish out and then into the pot of water, add the appropriate amount of wine, green onion, ginger, first with a large fire, and then turn to a small fire, so that the water in the pot to maintain a slightly boiled state, with a lid simmering for about 10 minutes or so, depending on the chicken claws oil moist and full and break the raw, immediately fish out.

In the stew, should pay attention to the following points: 1, cooking chicken claws when the water can not be too little to submerge the raw material is appropriate. 2, in the stew can not be cooked with high fire, otherwise the chicken claws will be cooked. 3, and then in the stewing process, can not be used with a hand spoon or other cooker to stir, otherwise it will be some parts of the chicken claws stirred and not conducive to the de-bone, affecting the beauty of the phoenix claws. The fourth step: rapid cooling

stewed wind claws, let it cool immediately, which is the key to make the claws crispy and easy to get rid of the bone, can not be ignored, the actual operation of this step is often dealt with sloppily, resulting in the de-bone is not ideal, cooling should be noted

is the best use of running water while rushing bubble, which not only makes the chicken claws suddenly become cold, the texture of the soft and hard, at the same time, you can The oil on the claws can be washed away to make them whiter. If the basin water cooling, the disadvantage is that the high temperature of the chicken claws into the water, the temperature of the water in the basin will quickly rise to dozens of degrees, and affect the cooling effect.

Phoenix claws

Phoenix claws

Step 5: skillfully de-boned

Chicken claws can be de-boned after cooling through. Specific method is, the chicken claw control of water, left hand pick up a chicken claw, so that the chicken claw palm down, with the right hand fingernail in the chicken claw on the back of the three toes along the bone of each row (or right hand holding a knife, with the tip of the knife), and then pinch the chicken claw's toe (can also be chopped first in advance), and then with the thumb and forefinger pinch the chicken claw the foremost toe bone, by the tip of the claw to the palm in the direction of the push, in the end of the push, you can be the claw bone Remove. According to this method to take out all the chicken claw bone. Chicken claw back end of the big bone, then from the top to the palm of the push, push to the end, you can take out the bone. Step 6: Soak in water

After the chicken claws have been removed from the bones, soak them in running water for about 2 hours before using them for cooking. If you can't use them all at once, you can put them in the refrigerator to chill, but never freeze them, otherwise they will affect their crispy and fresh characteristics.