How to make boneless chicken feet?

1. Wash chicken feet, put them in a pot and cook them with water for 2 minutes.

2. soak the cooked chicken feet in cold water for one day and one night. And then start deboning. Boning tool: scissors

3. Wash the boned chicken feet with cold water. After that, you can start mixing. Be sure to mix it by hand. Oh, it's delicious. Of course, a disposable bag.

4. Feeding sequence: chicken feet+garlic (garlic is cut into small pieces. )+sugar. Start hand mixing. Mix well before adding soy sauce+vinegar+chicken essence/monosodium glutamate+spicy oil. Taste it while mixing, and it's worth your taste. Finally, add peanuts and onions. Rumor has it that these boneless chicken feet were chewed out by people, and some people even took photos (actually workshops in Thailand), which made many foodies have psychological obstacles.

since I'm not sure what I bought outside, I might as well make it myself at home. This hot and sour boneless chicken feet tastes sour and delicious, tastes crisp, and most importantly, it's safe and hygienic. So I'll share the method (including deboning) with you and remember it quickly!

Hot and sour boneless chicken feet

Material: 7 chicken feet, half a radish, appropriate amount of millet pepper, 3g of rock sugar, 3g of white vinegar, appropriate amount of water and appropriate amount of ginger

Practice: 1. Soak the chicken feet in water for 2min first, then run out some blood, then take them out, and then make a cut on the back of the chicken feet along the roots and toes, each toe.

2. Put water and ginger slices into the pot, add chicken feet, and cook for 2 minutes after the water boils;

3. Take out the chicken feet and soak them in water until they are cooled. After the chicken feet are cooled, take out and drain, and put them in the refrigerator for more than 6 hours.

4. Chicken feet will be easy to debone after being refrigerated. It takes a lot of time and patience to take out all the bones of chicken feet with a knife.

5. Put a proper amount of water in the pot, add crystal sugar and vinegar to boil, taste it yourself, adjust it to your favorite sweet and sour degree, and let it cool after cooking;

6. The white radish is cut into thin strips, and the white radish does not need to be peeled, so it tastes more refreshing;

7. Put the white radish, millet pepper and processed chicken feet into a water-free and oil-free glass container, pour in the boiled sweet and sour water, stir it, and put it in the refrigerator for about a day. It's delicious after soaking!

My hot and sour boneless chicken feet are soaked with sour radish, and it's ok for troublesome friends to remove the bones from the chicken feet and make them cold. Delicious, attractive and full of collagen, especially as a snack or a side dish before dinner, it is delicious and convenient to eat!

Boning tips: First, the chicken feet should be fully cooked, which is conducive to the separation of the meat and bones of the chicken feet, but it should not be overcooked and lead to too soft and rotten; Secondly, it is quickly cooled in ice water after cooking. Using the principle of thermal expansion and cold contraction is not only beneficial to the further separation of chicken and chicken bones, but also can make chicken feet not easy to break skin during boneless process.

1 scoop