Chicken claw de-boning requires six steps:

1. Wash the phoenix claw, use the knife in the chicken claw on the back of the root of the only toe, cut along the joints, to shorten the joints, pay attention to the cuts do not change the meat and tendons.

2. Along the knife in the back of the chicken claw will be the other three toes of the joint with a knife cut into, pay attention to the same do not change the skin and tendons broken.

3. Pull the chicken claw area all the way up with your hands, cut the skin side parallel to the leg bone with the knife, and tear the meat away from the inside of the bone with your hands.

4. The knife's edge picks the bone along the skin side, so that you can finish taking the chicken leg bone intact.

5. Place the knife parallel to the inside of the chicken claw, cut along the bone and pick off the claw toe bone, taking care to remove the bone without the meat and tendon.

6. good bone chicken claws in the dish before rinsing soak, soak, into the water containing onions and ginger, cooking wine soaked 3-4 hours, drained out of the pot to cool, good bone phoenix claws should be full of body shape. This treatment can not only remove the smell, but also make the production of de-boned chicken claws texture more crispy and tender, color and lustre more white.

Tips

1, the choice of raw materials is the premise of the phoenix claw bone, raw material is directly related to the appearance of the finished product and the quality of the dishes.

2, suitable for deboning the phoenix claw must be selected color snow white, consistent size, texture fat and tender broiler, there is a bloodstained best not to use; in addition to the phoenix claw color and lustre of the dull, dry and thin body shape can not be selected.

Tiger phoenix claw practice

Materials

Chicken claws, ginger, cooking wine, white vinegar, honey, oil, garlic, chili, soy sauce, soy sauce, oyster sauce, white pepper, black beans, sesame oil

Practice

1, chicken claws cleaned and cut in half, put into boiling water with ginger, cooking wine blanch 2 minutes.

2, chicken claws drained, white vinegar, honey water mix, brush on the chicken claws.

3, frying pan oil to 5 into the heat, under the chicken claws fried until golden.

4, fried chicken claws in cool water to soften, fish out of the pot on the steamer for 15 minutes.

5, minced garlic, chili peppers, soy sauce, soy sauce, oyster sauce, white pepper, black beans, sesame oil poured on the chicken claws, steamed for 20 minutes.

China.com.cn Donghai News - Food Hot Map: Cantonese morning tea: tiger phoenix claw practice