2, rinse and soak. Because the chicken claw itself has a fishy smell, to reduce or remove, it is necessary to rinse the chicken claw. But it should be noted that in the rinsing process, to use a knife to remove the small yellow callus scars in the palm of the chicken claw, the chicken claw 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 3-4 hours, so that not only can remove the smell, but also can make out of the texture of the off-bone chicken claws is more crispy and tender, the color and lustre is more clean and white.
3, stewing to master. 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 first into the pot of boiling water blanch (to remove the fishy flavor and impurities), fish out and then put into a pot of water, add the appropriate amount of wine, scallions, ginger, first with a large fire, and then turn to a small fire, so that the water in the pot to maintain a slightly boiling state, with a lid simmering for about 10 minutes or so, depending on the chicken claw oil moist and full and break the raw, immediately fish out. In the simmering, should pay attention to the following points:
①Cooking chicken claw water can not be too little, to submerge the raw material is appropriate.
② in the stewing can not be cooked with high fire, otherwise the chicken claws will be cooked; then in the stewing process, can not be stirred with a hand spoon or other stoves, otherwise some parts of the chicken claws will be stirred through the chicken claws are not conducive to the bone, affecting the beauty of the phoenix claws.
4, rapid cooling. Stewed wind claws, let it cool immediately, this is the key to make the phoenix claws become crisp and easy to get rid of the bone, can not be ignored, the actual operation of this step is often sloppy handling, resulting in the bone is not ideal, cooling should be noted that it is best to use the flow of water while rushing bubbles, which not only can make the chicken claws suddenly become cold, the texture of the soft and hard, and at the same time can be rinsed on the chicken claws on the oil to make it become whiter. 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.
5, the method of de-boning. Chicken claws cooled through, can be de-boned. Specific methods are, the chicken claw control of water, the left hand picks 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 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 ahead of time first chopped), and then with the thumb and forefinger pinch chicken claw toe the foremost bone, by the tip of the claw to the palm of the direction of the push, in the end of the push, you can paw bone Remove. According to this method to take out all the chicken claw bone. Chicken claw back end of the big bone, then from the top to the palm to push, push to the end, you can take out the bone.
6, de-boning after treatment. After the chicken claws are removed from the bones, they are finally soaked in running water for about 2 hours before being used for cooking. If you can't use it all at once, you can put it in the refrigerator, but never freeze it, otherwise it will affect its crispy and fresh characteristics.