1, chicken claws to buy a large, wash and cut off the nails. Do boneless chicken claws must buy a relatively large chicken claws, too small chicken claws are generally very little meat, cook out of the meat is tighter, time-consuming and get half a day is not enough to eat, and secondly, chicken claws are best to cut off the nails, so that in the process of cooking can be faster to cook through and completely ooze out of the blood, it is more convenient to follow up on the bone;

2, chicken claws in the pot of cold water, add wine and ginger blanching for 5 minutes. Chicken claw blanching must be cold water in the pot, which is the chicken claw meat bone easy to separate the key, many people cook chicken claw is hot water in the pot, and chicken claw itself high collagen, and pig's feet blanching for a reason, if the hot water in the pot chicken claw meat skin will be directly boiled tight, resulting in the back of the bone is more difficult to remove;

3, fish out and pour into the filtered pot of cold water with a cold water rinse for 2 minutes to quickly cool down. Note that here chicken claws just cooked out is very hot, at this time if immediately contact with flowing cold water, you can quickly cool it down completely, so that the chicken claws will be because of the principle of thermal expansion and contraction, the inside of the bone and the outside of the meat skin slightly shrunken, the chicken skin will be more elastic is not easy to pull the break, while the chicken bones can be better separated from each other;

4, the last with a knife in the claws of the chicken above the main bone vertical cut a knife, the main bone tail cartilage at the cut a knife, the main bone to the split finger position cut a knife, each chicken finger head above a knife, you can begin to easily remove the bone;