Step one: Select raw materials

The selection of raw materials is the prerequisite for deboning the chicken feet. The quality of the raw materials is directly related to the shape of the finished product and the quality of the dishes. Practice has proved that it is best to use broiler chicken feet with white color and plump texture, but it is best not to use those that are small or have blood spots; the claws of local chickens (that is, native chickens raised by farmers) cannot be used because of their dull color and thin body. Select. When choosing broiler chicken feet, try to keep them consistent in size, preferably large ones (small ones are less likely to come off the bone).

Step 2: Soaking

After rinsing the chicken feet, soak them. When soaking, it is best to put an appropriate amount of green onions, ginger, cooking wine (or 10% beer) in clean water, and soak for 3 to 4 hours. This will not only remove the odor, but also make the texture of the boneless chicken feet crisper. Tender and whiter in color.

Step 3: Master stewing

The quality of stewing is the key to whether the bones are removed smoothly and the shape is perfect. First, put the soaked chicken feet into a pot of boiling water for a while (to remove the fishy smell and impurities), take them out and put them into a pot of clear water. Add an appropriate amount of cooking wine, green onions and ginger slices. Bring to a boil over high heat, then reduce to low. Turn on the heat and keep the water in the pot at a slight boil. Cover and simmer for about 10 minutes. Remove the chicken feet immediately when they are moist, plump and tender. When stewing, you should pay attention to the following points:

1. When cooking chicken feet, the water should not be too little, so as to submerge the raw materials.

2. Do not cook over high heat when stewing, otherwise the chicken feet will be cooked to pieces.

3. During the stewing process, do not stir with a spoon or other stove, otherwise it will break some parts of the chicken feet, which is not conducive to bone removal and affects the appearance of the chicken feet.

Step 4: Cool quickly

Cool the stewed chicken feet immediately. This is the key to making the chicken feet crispy and easy to fall off the bone. Do not Ignored, this step is often handled carelessly in actual operations, resulting in unsatisfactory deboning. When cooling, it should be noted that it is best to use flowing water to soak while soaking. This will not only make the chicken feet suddenly cool, but also change the texture from soft to soft. It is hard and can wash away the oil on the chicken feet to make them whiter. If you use a basin of water for cooling, the disadvantage is that after the high-temperature chicken feet are put into the water, the temperature of the water in the basin will quickly rise to dozens of degrees, which will affect the cooling effect.

Step 5: Deboning skillfully

After the chicken feet have cooled thoroughly, they can be deboned. The specific method is to control the moisture in the chicken feet, pick up a chicken foot with your left hand, with the palm of the chicken foot facing down, use the fingernails of your right hand to make a cut along the bones of the three toes of the chicken foot (or hold a knife in your right hand) , use the tip of a knife), then pinch off the toe tips of the chicken feet with your hands (you can also chop them off in advance), then use your thumb and index finger to pinch the front end of the chicken feet's phalanges, push them from the tip of the claws toward the palm, and push to the bottom When the time comes, the claw bone can be taken out. Follow this method to remove all the chicken foot bones. Push the big bone at the back end of the chicken foot from above toward the palm of your hand. When it reaches the bottom, the bone can be taken out.

Step 6: Brew with water

After the chicken feet are deboned, brew them in running water for about 2 hours before they can be used for cooking. If it cannot be used up at one time, it can be refrigerated, but it must not be frozen, otherwise it will affect its crisp, tender and refreshing characteristics.