Step 1: Select raw materials.

It is most suitable to choose white chicken feet with tender texture, and it is best to choose large ones (small ones are not easy to debone) to try to be the same size.

Step 2: Rinse and soak.

In the rinsing process, use a knife to remove the small yellow cocoon scar on the palm of the chicken feet and remove the yellow "coat" left on the chicken feet. After washing the chicken feet, soak them. When soaking, it is best to put it in clear water with appropriate amount of onion and ginger and cooking wine (white wine and beer) and soak it for 3~4 hours.

Step 3: Master stews.

Soak the soaked chicken feet in a boiling water pot (to remove fishy smell and impurities), then put them in a clear water pot, add a proper amount of cooking wine, scallion and ginger slices, bring them to a boil with strong fire, then turn the fire down to keep the water in the pot slightly boiling, cover and stew for about 15 minutes, and take them out when the chicken feet are full of oil and broken. Pay attention to the following points when stewing:

1, when cooking chicken feet, there should not be too little water, so it is better to submerge the raw materials.

2, when stewing, you can't cook with a big fire, otherwise you will cook the chicken feet.

3, and then in the process of stewing, you can't stir with a spoon or other stove.

Step 4: Quick cooling.

Let the stewed chicken feet cool immediately, which is the key to make chicken feet brittle and easy to bone.

It is best to soak the chicken feet with flowing water, which will not only make the chicken feet suddenly cool, but also make the chicken feet soft and hard, and at the same time clean the oil on the chicken feet and make them whiter.

Step 5: Clever bone removal.

Control the chicken feet with clean water, pick up a chicken foot with your left hand, make the palm of the chicken foot face down, and draw a line along the bones on the back of the three toes of the chicken foot with your right fingernail.

(or hold the knife in your right hand and use the tip of the knife), then pinch off the toe of the chicken feet by hand (or chop it off first), then pinch the front end of the phalanx of the chicken feet with your thumb and forefinger and push it from the toe to the palm. Push it to the end and you can take it out. Take out all the chicken claw bones according to this method. The big bone at the back end of the chicken feet is pushed to the palm from above, and the bone can be taken out by pushing it to the bottom.

Step 6: Brew with clear water.

After the chicken feet are boned, they are finally brewed with flowing water for about 2 hours before they can be used for cooking. If you can't use it all at once, you can put it in the refrigerator, but don't freeze it, otherwise it will affect its crisp, tender and refreshing characteristics.