Pickled pepper chicken feet" or "cold chicken feet" are both good delicacies with wine. Most of them are made of boneless chicken feet. Although the chicken feet are delicious, they need to be deboned properly. Chicken feet, however, require a lot of effort. Now let’s introduce the method of making boneless chicken feet.

1. Select ingredients.

You should choose broiler chickens that are white in color and tender in texture. Chicken feet with dull color and thin texture cannot be used. The chicken feet selected should be of the same size, and try to choose larger chicken feet (it is difficult to remove the chicken feet if they are small).

2. Rinse. And soaking

Chicken feet themselves have an earthy smell. To remove the earthy smell, you need to rinse the chicken feet. When rinsing, use a knife to remove the small cocoon scars in the chicken feet and cut the chicken feet. Remove the yellow coating on the chicken feet. Then soak the chicken feet in water containing 10% beer for about 6 hours. This will not only remove the peculiar smell of the chicken feet, but also make the texture of the boneless chicken feet crisp.

3. Stew

Put the rinsed and soaked chicken feet into a pot of boiling water, then take them out and put them into a pot of clean water. Bring to a boil over high heat and turn Use low heat to keep the water in the pot boiling, and simmer for 10-15 minutes. When the chicken feet are moist and plump and tender, take them out. Note: Do not cook the chicken feet over high heat, otherwise they will be cooked. Boil the chicken feet until they are tender; do not stir the chicken feet during the stewing process, otherwise the chicken feet will be mashed; the water for stewing the chicken feet should be slightly wider, and it is best to completely soak the chicken feet in the boiling water.

4. Cooling

Chicken feet that have just been cooked until they are broken must be cooled quickly. This is the key to making the chicken feet crispy and easy to fall off the bones. Do not put them in clean water when cooling. Instead of soaking in running water, the chicken feet can be quenched, the texture will change from soft to hard, and the oil on the chicken feet can be washed away.

5. Remove the bones. and re-soaking

Control the moisture from the cooled chicken feet, pick up a chicken foot, use your fingernails to make a cut along the bone on the back of the three toes of the chicken foot, and then pinch it with your hands. Remove the toe tips of the chicken feet, then pinch the front end of the chicken foot phalanges with your thumb and index finger, and push from the claw tips toward the palm. When you push it to the bottom, the bones can be taken out. Follow this method to remove all the chicken foot phalanges from the chicken feet. Push the big bone at the end from the top toward the palm. When it is pushed to the bottom, the bone can be taken out. Then, use flowing water to brew the deboned chicken feet for another 2 hours.

Like chicken feet. If you can't use it all at once after deboning, you can put it in the refrigerator (never freeze it) and take it out when it's time to use it.