The first step: select raw materials

The selection of raw materials this step, is the premise of the phoenix claw de-bone, the raw material is directly related to the shape of the finished product and the quality of the dishes. Practice has proved that the selection of white color, texture, fat and tender broiler chicken claws are most suitable, but a small or blood spots are best not to use; local chickens (i.e., farmers raised chickens) claws due to the color and lustre of the dark, dry and thin body shape, so it can not be used. In the selection of broiler claws, to try to achieve the same size, it is best to choose a large (small is not easy to get off the bone).

The second step: rinse and soak

The chicken claw itself has a fishy smell, to reduce or remove, it is necessary to rinse the chicken claw. However, it should be noted that in the rinsing process, to use a knife to remove the small pieces of yellow callus scars in the palm of the chicken claw, and the claws on the residual yellow "coat" faded, which is very important. After rinsing chicken claws, to be soaked. Soak, it is best to put into the appropriate amount of onion and ginger, cooking wine (or 10% of the beer) in the water, soak for 3 to 4 hours, so that not only can remove the smell, but also can make out of bone chicken claws texture is more crunchy and tender, the color and lustre of the more white.

The third step: master stew

Stewing good or bad, is the key to the smoothness of the bone, whether the shape is perfect. First of all, the soaked chicken claws into the pot of boiling water blanch (to remove the fishy flavor and impurities), fish out and then into the pot of water, add the appropriate amount of wine, green onion, ginger, first with a large fire, and then turn to a small fire, so that the pot of water to maintain the state of micro-boiling, with a lid to simmer for about 10 minutes or so, depending on the chicken claws oil moist and full and break the raw, and then immediately fish out. In the stew, should pay attention to the following points:

1, cooking chicken claws when the water can not be too little, to submerge the raw material is appropriate.

2, in the stewing can not be cooked with high fire, or will be the chicken claws cooked.

3, then in the stewing process, can not be stirred with a hand spoon or other stoves, otherwise it will be some parts of the chicken claws stirred and not conducive to the de-boning, affecting the beauty of the phoenix claws.

Fourth step: rapid cooling

stewed wind claws, let it cool immediately, which is the key to make the claws become crisp and easy to get rid of the bone, can not be ignored, the actual operation of this step is often dealt with sloppily, resulting in the de-boning is not ideal, the cooling should be noted

is best to use the flow of water rushed while soaking, which not only makes the chicken claws suddenly become cold, the texture of soft and hard, at the same time can wash clean chicken claws, the chicken claws can also be used to make the chicken claws, the chicken claws can also be used to make the chicken claws, the chicken claws can also be used to make the chicken claws. hard, at the same time can wash the chicken claws on the oil and make it become more white. If the basin water cooling, the disadvantage is that the high temperature of the chicken claws into the water, the temperature of the water in the basin will quickly rise to dozens of degrees, and affect the cooling effect.

The fifth step: skillful de-boning

Chicken claws can be de-boned after cooling through. Specific methods are, the chicken claw control water, left hand pick up a chicken claw, so that the chicken claw palm down, with the right hand fingernail in the chicken claw on the back of the three toes along with the bone of each row

(or right hand with a knife, with the tip of the knife), and then pinch the chicken claw toe tip (can also be chopped off in advance), and then with the thumb and forefinger pinch chicken claw toes at the very end of the bone, by the tip of the claw to the palm of the direction of the push, in the push to the end, can be taken out of the claw bone. , the claw bone can be removed. According to this method to take out all the chicken claw bone. Chicken claw back end of the big bone, then from the top of the direction of the palm to push, push to the end when the bone can be taken out.

Step 6: Soak in water

After the chicken claws have been removed from the bones, soak them in running water for about 2 hours before using them for cooking. If you can't use them all at once, you can put them in the refrigerator to chill, but never freeze them, otherwise they will affect their crispy and fresh characteristics.

Chicken feet, duck feet rich in collagen, collagen in the role of enzymes, can provide skin cells need hyaluronic acid, so that the skin moisture enough to maintain the elasticity of the skin, thus preventing the skin from sagging wrinkles. Cooking dishes with chicken feet, dishes fresh flavor, neither increase cholestrol, but also does not make people fat, is a very good raw material.