How to make chicken feet with five bones?

1, 7-8 chicken feet are soaked in water for about 20 minutes to remove blood from chicken feet.

2. Wash it, put it in a boiling water pot for about 8 minutes, and remove it.

3. Soak the cooked chicken feet in ice water for another 20 minutes.

* After soaking in ice water, the grease on the surface of chicken feet can be removed, making the skin of chicken feet more crisp.

4. Take out the chicken feet, dry the surface moisture with kitchen paper, and put them in the refrigerator for 40 minutes to facilitate bone removal.

* Freezing makes skin and meat tougher, it is more convenient to remove bones, the meat will not come loose, and it is easier to set.

Bonin method

1, freeze chicken feet, and use a sharp knife in the direction of the back of each toe claw (scrape the bone, not too shallow).

2. Bend the thickest bone to separate the joints between the main bone and other toe bones.

3. separate the main bone from the meat with a knife, even if there is tendon at the toe, cut it off.

4. Then twist and easily pull out the thickest bone.

5. Next, deal with the toe bone. Cut the toe bone with kitchen scissors to separate the flesh and blood and take it out.

The proportion of sauce is also very important.

1, 4 slices of lemon, 1 tbsp of millet pepper ring, 1 tbsp of minced garlic, 1 tbsp of coriander, 1 slice of passion fruit pulp, 5 tbsp of light soy sauce, half a tbsp of sesame oil and 5 tbsp of vinegar, and stir well.

2. Pour the prepared sauce into the boneless chicken feet and stir evenly to make the sauce fully wrapped. Finally, put it in the refrigerator for 2 hours.

Hot and sour boneless chicken feet are complete!