1. Take the thawed chicken feet, and cut the back of the feet of the chicken feet along the joints with a knife to shorten the joints. Be careful not to break the meat and tendons.
2. Cut the joints of the other three toes into the back of the chicken feet along the knife edge, and be careful not to break the skin and tendons.
3. Pull up all the chicken feet by hand, cut the parallel skin surface on the leg bone with a knife, and tear the inside of the meat and bone by hand.
The knife cuts the bone along the leather surface, so that the chicken leg bone can be completely removed.
5. Cut the knife edge parallel to the inside of the chicken feet and cut along the bones to remove the phalanges of the feet. Be careful that the bones taken out should not be fleshy and sinewy.
6. Boneless chicken feet should be washed and soaked before entering the dish. When soaking, soak it in clear water containing onion, ginger and cooking wine for 3-4 hours, take it out and let it cool. Boneless chicken feet should be full.
7. After this treatment, not only the peculiar smell can be removed, but also the boneless chicken feet can be made more crisp and tender in texture and whiter in color.