1, mouth de-boning: cook chicken claws until half-cooked, make three cuts on the back, break the skin with your hands, and gnaw on the bones with your teeth;

2, manual de-boning: cut the knife around the tarsal phalanges vertically and horizontally, and take out the tarsal phalanges along the knife cuts with your hands;

3, mechanical de-boning: remove the Chicken claw clip up, cut off the toe bone to bring out the chicken claw surface skin and flesh stripping, and then tarsal toe bone removal. Because boneless chicken claws are relatively niche, there is no bubble pepper phoenix claws so big production, so mechanical de-boning is not very popular.