The first step: the choice of raw materials is the premise of deboning chicken feet, and the quality of raw materials is directly related to the shape of finished products and the quality of dishes. Practice has proved that it is most suitable to choose chicken feet with white color and tender texture, but it is best not to use small ones or those with blood spots. Local chicken (that is, native chicken raised by farmers) claws can not be selected because of their dim color and thin body. When choosing broiler claws, try to be consistent in size, and it is best to choose a big one (small one is not easy to debond). Step 2: Rinse and soak chicken feet, which have an earthy smell. If you want to reduce or remove them, you have to rinse them. However, it should be noted that in the rinsing process, it is very important to remove the small yellow cocoon scar on the palm of chicken feet with a knife and remove the residual yellow "coat" on chicken feet. After chicken feet are rinsed, they should be soaked. When soaking, it is best to put it in clear water with a proper amount of onion ginger and cooking wine (or10% beer) and soak it for 3~4 hours, which will not only remove the odor, but also make the prepared boneless chicken feet more crisp and tender in texture and whiter in color. Step 3: Mastering the quality of stewing and stewing is the key to smooth deboning and perfect shape. First, soak the soaked chicken feet in a boiling water pot (to remove the fishy smell and impurities), then put them in a clear water pot, add a proper amount of cooking wine, scallion and ginger slices, boil them with high fire, then turn to low heat to keep the water in the pot slightly boiling, add the lid and stew for about 10 minutes, and take them out immediately when the chicken feet are full of oil and are broken. When stewing, we should pay attention to the following points: 1, when cooking chicken feet, the water should not be too little, so it is better to submerge the raw materials. 2. You can't cook with a big fire when stewing, otherwise you will boil the chicken feet. 3, and then in the process of stewing, you can't stir with a spoon or other stoves, otherwise it will break some parts of the chicken feet, which is not conducive to deboning and affect the beauty of the chicken feet. Step 4: Quickly cool the stewed chicken feet, and let it cool immediately. This is the key to make chicken feet brittle and easy to debone. It must not be ignored. In practice, this step is often handled carelessly, resulting in unsatisfactory deboning. When cooling, it should be noted that it is best to use flowing water to soak while soaking, which will not only make chicken feet suddenly cold, but also make them soft and hard, and at the same time, make them whiter. If basin water is used for cooling, its disadvantage is that after the high-temperature chicken feet are put into water, the temperature of the water in the basin will rise rapidly to tens of degrees, which will affect the cooling effect. Step 5: Clever deboned chicken feet can be deboned after cooling thoroughly. The specific method is to control the moisture of chicken feet, pick up a chicken foot with the left hand so that the palm of the chicken foot is downward, draw a line along the bone on the back of the three toes of the chicken foot with the fingernail of the right hand (or hold a knife with the knife tip in the right hand), then pinch off the toe tip of the chicken foot with the hand (or chop it off first in advance), then hold the front end of the toe bone of the chicken foot with the thumb and forefinger, and push it from the toe tip to the palm, when pushing it to the end. Take out all the chicken claw bones according to this method. The big bone at the back end of the chicken feet is pushed from the top to the palm, and when it is pushed to the bottom, the bone can be taken out. Step 6: Brew chicken feet with clear water for deboning, and finally brew them with flowing clear water for about 2 hours before cooking. If you can't use it all at once, you can put it in the refrigerator for refrigeration, but never freeze it, otherwise it will affect its crisp, tender and refreshing characteristics.