Tools: chicken claws, kitchen knife.

1, start to de-bone, use the knife in the chicken claw along the joints cut into, as shown in the following picture.

2, pay attention to cut not to cut off the meat and tendons, as shown below.

3, the same way, along the other three toes of the joint with a knife cut into, as shown below.

4, still can not cut off the meat and tendons, as shown in the figure below.

5, use your hands to pull up all the chicken claw parts, as shown in the picture below.

6, tear the meat from the inside of the bone, as shown in the picture below.

7, Knife edge along the skin side to pick the bone apart, as shown in the picture below.

8, then start to remove the bone all the way out, as shown in the picture below.

9, Remove the other bones in the same way, as shown in the picture below.

10, finally, you can see all the bones have been removed, as shown below.

Expanded:

How to make white cloud phoenix claws:

Preparation materials: chicken claws 1,000g, 1 lemon (sliced), 2 lemons (squeezed), 1 red onion, 5 small chili peppers, half of a sweet colored pepper, 1 garlic (about 80g), ginger half (about 180g), salt 5 spoons (about 25g), 6 spoons of sugar (about 30g), white vinegar 150ml , sesame oil moderate, white pepper moderate, ice water 2500ml, 2 slices of ginger (sear chicken claws with)

Production steps:

1, a lemon sliced, onion shredded, small chili pepper diced, sweet colored pepper and ginger shredded, garlic minced and spare, as shown in the picture below.

2, two lemon juice, salt, sugar, white pepper mix standby, as shown below.

3, chicken claws washed, one chopped into two, in the pot with two slices of ginger, put the chicken claws in the boiling water to sear for 10 minutes, as shown in the picture below.

4, seared chicken claws into the ice water to soak for 30 minutes, as shown in the picture below.

5: Lift up the chicken feet and put them into a large bowl, as shown in the picture below.

6: Add all ingredients (lemon slices, lemon juice, onion, small chili peppers, sweet colored peppers, garlic, ginger, salt, sugar, white vinegar, sesame oil, white pepper) and mix well.

7. Chill in the refrigerator for at least 12 hours, turning every 2 or 3 hours, so that each chicken claw is evenly flavored, as shown in the picture below.

8. The finished product is shown in the picture below.