1. Wash the chicken feet, and cut the back of the feet of the chicken feet along the joints with a knife to 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 skin surface on the leg bone with a knife, and tear the inside of the meat and bone by hand.

The knife cuts the bone along the leather surface, so that the chicken leg bone can be completely removed.

5. Cut the knife edge parallel to the inside of the chicken feet and cut along the bones to remove the phalanges of the feet. Be careful that the bones taken out should not be fleshy and sinewy.

6. Boneless chicken feet should be washed and soaked before entering the dish. When soaking, soak it in clear water containing onion, ginger and cooking wine for 3-4 hours, take it out and let it cool. Boneless chicken feet should be full. After this treatment, not only the peculiar smell can be removed, but also the boneless chicken feet can be made more crisp and tender in texture and whiter in color.

skill

1, the choice of raw materials is the premise of deboning chicken feet, and the quality of raw materials is directly related to the appearance of finished products and the quality of dishes.

2. Chicken feet suitable for deboning must choose broilers with white color, consistent size and fatty texture, and it is best not to use blood; In addition, chicken feet with dim color and thin body cannot be selected.

: tiger skin chicken feet practice

material

Chicken feet, ginger slices, cooking wine, white vinegar, honey, oil, garlic, pepper, soy sauce, oyster sauce, white pepper, lobster sauce and sesame oil.

working methods

1. Wash chicken feet and cut them in half. Add boiling water and ginger slices and cook with wine for 2 minutes.

2. Drain chicken feet, mix white vinegar and honey water, and brush on chicken feet.

3. Heat the oil in the wok to 50% heat, and fry the chicken feet until golden brown.

4. Put the fried chicken feet into cold water to soften, take out and steam for 15 minutes.

5. Sprinkle minced garlic, pepper, soy sauce, soy sauce, oyster sauce, white pepper, lobster sauce and sesame oil on the chicken feet and steam for 20 minutes.

China net Donghai information-food heat map: Cantonese morning tea: tiger skin and chicken feet practice