1, chicken feet buy a big one, wash and cut off the nails. To make boneless chicken feet, you must buy larger chicken feet. Too small chicken feet generally have little meat, and the meat quality is tighter when cooked. Debonding takes time and it is not enough to eat for half a day. Secondly, chicken feet are best to cut off their nails first, so that they can be cooked more quickly and ooze blood completely during the cooking process, which is more convenient for subsequent deboning.

2, chicken feet in cold water, add wine and ginger for 5 minutes. The chicken feet must be boiled in cold water, which is the key to the easy separation of chicken feet and bones. Many people cook chicken feet in hot water, and the chicken feet themselves are high in collagen, which is the same as that of pig feet. If the chicken feet are boiled in hot water, they will be directly cooked and compacted, which will make it more difficult to debone later.

3. Take it out and pour it into the filter basin and rinse it with cold water for 2 minutes to cool down quickly. Note that the chicken feet here are very hot when they are just cooked. At this time, if they come into contact with flowing cold water immediately, they can be completely cooled down, so that the bones inside the chicken feet will contract slightly with the skin outside due to the principle of heat expansion and cold contraction, and the chicken skin will be more elastic and not easy to break, while the chicken bones can be better separated separately;

4. Finally, use a knife to cut the main bone vertically above the chicken feet, cut a knife at the cartilage at the tail of the main bone, cut a knife from the main bone to the finger position, and cut a knife above each chicken finger, and you can start to easily remove the bone;