Boneless chicken feet, as the name implies, are chicken feet that have been boned. In the past, some people joked that boneless chicken feet were all sipped by toothless old ladies, which is obviously a nonsense joke. The bones of boneless chicken feet are not difficult to remove. How to make boneless chicken feet

First, buy chicken feet (if they are frozen, let them thaw naturally) and clean them. You can squeeze the chicken feet slightly to remove the blood inside, and then cut off the nails after cleaning.

add water to the pot and bring it to a boil. add the washed chicken feet, add salt, garlic, ginger, onion, star anise and a little cooking wine. after boiling, simmer for about half an hour, and boil the chicken feet until they are rotten (actually, they are not rotten).

put the cooked chicken feet in clean water and soak them in ice water for about 4 minutes.

Take out the soaked chicken feet and remove the bones of the chicken feet by cutting them off.

marinade making: mince garlic, chop onion into chopped green onion and put it on a plate for later use. Add peanut oil to the pot, heat it, add pepper and dried pepper to make it smell, then pour it into the plate just filled with minced garlic and chopped green onion, then add soy sauce, monosodium glutamate, sesame oil, oyster sauce and salt to the plate, stir well and cool.

stir the boneless chicken feet and marinade evenly, squeeze a little lemon juice and add a little chopped millet pepper, soak for 2-3 hours and serve.

To make boneless chicken feet, you must choose those big chicken feet so that you can peel the meat! Cut off the nails of chicken feet in advance and cook them in the pot. It is worth noting that you can't keep burning when cooking chicken feet, otherwise it is easy to cook chicken feet. Chicken feet should be fully cooked, preferably with high fire for 3 minutes and low fire for about 15 minutes, so that the meat and bones of chicken feet can be separated;

After being cooked, it is quickly cooled in ice water. Using the principle of expansion with heat and contraction with cold is not only conducive to the further separation of chicken and chicken bones, but also makes chicken feet not easy to break skin in the process of deboning.

Take a cooked chicken claw and place it on the chopping board with its palm down. Draw a line in the middle of all the toes with the tip of a knife.

Then pick up the chicken feet with your left hand, hold the left phalanx of the chicken feet with your index finger and thumb, and hold its right end with your right hand. Push it from the toe to the palm, and a small phalanx will be easily removed.

Take out all the small bones of the phalanges in turn.

Then take the big bone from the back of the chicken feet, push it from the top to the palm, and push it to the bottom to take it out.