1, take the thawed net phoenix claw, with a knife in the chicken claw on the back of the root of the only toe, along the joint cut into the joints, the joints will be changed to shorten, pay attention to the cut not to change the meat and tendons broken.

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

3, pull the chicken claw part 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 picks the bone along the skin side so that you can finish taking the chicken leg bone intact.

5, the knife is placed parallel to the inside of the chicken claw, cut along the bone, pick off the claw toe bone, pay attention to take out the bone can not bring meat and tendons.

6, good bone chicken claws in the dish before the rinse soak, soak, into the water containing onions and ginger, cooking wine soaked 3 - 4 hours, drained out of the pot to cool, so that not only can be dealt with in addition to remove the odor, but also to make the system out of the off-bone chicken claws texture is more crispy and tender, the color and lustre is more clean and white.

Chicken claws, also known as chicken palms, phoenix claws, phoenix feet, are the claws of chickens, which can be eaten. Chicken claws are not called chicken claws in gourmet recipes, but are referred to as phoenix claws. In the south of China, phoenix claw is a famous dish of high grade, and its cooking method is more complicated.

Multi-skin, tendon, gelatinous. Commonly used in cooking soup, but also suitable for brine, sauce. Such as: brine chicken claws, sauce chicken claws. The texture of the fat can also be cooked after the bone mixed food, such as: pepper chicken claws, split bone wings, are crispy and delicious.