How to boneless chicken feet? Is it really artificial to chew chicken bones?

Boneless chicken feet, as the name implies, are boneless chicken feet. In the past, some people ridiculed that boneless chicken feet were all sipped by toothless old ladies. This is obviously a nonsense joke. The bones of boneless chicken feet are not difficult to remove.

How to make boneless chicken feet First, buy chicken feet (if frozen, let them thaw naturally) and clean them. You can squeeze the chicken feet a little to remove the blood inside, and then cut off the nails after cleaning.

Add water to the pot and bring to a boil. Add washed chicken feet, salt, garlic, ginger slices, scallions, star anise and a little cooking wine. After boiling, simmer for about half an hour and cook the chicken feet until they are rotten (actually, they are not rotten).

Wash the cooked chicken feet with clear water (for many times), and then soak them in ice water for about 40 minutes.

Take out the soaked chicken feet and cut off their bones.

Kimchi production: cut garlic into powder, cut onion into chopped green onion and put it on a plate for later use. Add peanut oil to the pot, heat it, add pepper and dried pepper to make it smell, then pour it into the dish just added with minced garlic and chopped green onion, then add soy sauce, monosodium glutamate, sesame oil, oyster sauce and salt to the dish, stir well and let it cool.

Stir boneless chicken feet and marinade evenly, squeeze a little lemon juice and add a little chopped millet spicy, soak for 2-3 hours and serve.

To make boneless chicken feet, you must pick those big chicken feet, so that you can peel the meat! Cut off the nails of chicken feet in advance and cook them in a pot. It is worth noting that chicken feet can't be cooked all the time, otherwise it is easy to cook chicken feet. Chicken feet should be fully cooked, preferably boiled for 3 minutes on high fire and simmered for about 15 minutes on low fire to facilitate the separation of meat and bones from chicken feet;

After cooking, put it in ice water for rapid cooling. Using the principle of heat expansion and cold contraction, it is not only beneficial to the further separation of chicken and chicken bones, but also makes chicken feet not easy to break skin in the process of deboning.

Take a cooked chicken claw and put it on the chopping board with palm down. Draw a line between all toes with the tip of a knife.

Then pick up the chicken feet with your left hand, hold the left phalanx of the chicken feet with your left index finger and thumb, and hold its right end with your right hand, and push it from the toe to the palm, so that you can easily remove a little phalanx.

Take out all the small bones of the phalanx in turn.

Then take the big bone at the back end of the chicken feet, push it from above to the palm of your hand, and then push it down to take it out.