Practice of boneless chicken feet

Boneless chicken feet with flavor is a special food we often eat, and the preparation methods and tastes are also varied, including pickled and cold. But before the seasoning process, the chicken feet should be boned first.

The first step is to blanch the chicken feet before deboning. Then cook chicken feet. Put the cooked chicken feet into a pot with cold water, and add seasonings as needed. After the fire boils, keep the water in the pot warm with a small fire. Cover the pot and simmer for about 10 minutes, and cook the chicken feet until the oil is cut off.

Step 2: Take out the chicken feet after they are cooked, then immediately take them out of the pot and rinse them with cold water until they are completely cool. This step is also for the smooth bone removal of chicken feet, and it is best to wash them with running water for the best effect.

The third step, start to remove the chicken claw bone. There are two common deboning methods for chicken feet. The first method is to put the palm of the chicken claw down on the nail plate, hold the front end of the chicken claw bone by hand, and push it forward from the tip of the chicken claw to the center of the chicken claw, so that the chicken claw bone can be taken out. The second method is to put the palm of the chicken feet down on the nail plate and make a knife on the calf bone along the direction of the bone, so that the calf bone can be broken smoothly. Other parts of the bone operate in the same way.