How to pick out bones from chicken feet

The first step: the choice of raw materials is the premise of deboning chicken feet, and the quality of raw materials is directly related to the shape of finished products and the quality of dishes. Practice has proved that it is most suitable to choose white and tender chicken feet, but it is best not to use small or bloodstained ones. Native chicken (that is, native chicken raised by farmers) has dim claws and thin body, so it is impossible to choose. When choosing broiler claws, try to have the same size, and it is best to choose large ones (small ones are not easy to debone). Step 2: Wash and soak chicken feet, which has earthy smell. If you want to reduce or remove them, you must wash them. However, it should be noted that in the rinsing process, it is very important to remove the small yellow cocoon scar on the palm of chicken feet with a knife and remove the residual yellow "coat" on chicken feet. After washing the chicken feet, soak them. When soaking, it is best to put it in clear water with appropriate amount of onion ginger and cooking wine (or 10% beer) and soak it for 3~4 hours. This can not only remove the odor, but also make the boneless chicken feet more crisp and tender in texture and whiter in color. Step 3: Mastering the quality of stewing is the key to smooth deboning and perfect shaping. Soak the soaked chicken feet in a boiling water pot (to remove fishy smell and impurities), then put them in a clear water pot, add a proper amount of cooking wine, scallion and ginger slices, bring them to a boil with strong fire, then turn the fire down to keep the water in the pot slightly boiling, cover and stew for about 10 minute, and take them out immediately when the chicken feet are full of oil and broken. Pay attention to the following points when stewing: 1. When cooking chicken feet, water should not be too little, so it is better to submerge the raw materials. 2. You can't cook with big fire when stewing, or you will boil the chicken feet. 3, and then in the process of stewing, you can't stir it with a spoon or other stoves, otherwise some parts of the chicken feet will be broken, which is not conducive to deboning and affects the beauty of the chicken feet. Step 4: Cool the stewed chicken feet quickly and let them cool immediately. This is the key to chicken feet becoming brittle and easy to bone. This cannot be ignored. In practice, this step is often handled carelessly, which leads to unsatisfactory debonding. It should be noted that it is best to soak the chicken feet with flowing water, which will not only make them suddenly cold, but also make them soft and hard, and make them whiter at the same time. If you use basin water to cool down, its disadvantage is that after the high-temperature chicken feet are put into the water, the temperature of the water in the basin will rise rapidly to tens of degrees, which will affect the cooling effect. Step 5: Clever boneless chicken feet can be boned after they are completely cooled. The specific method is to control the moisture of chicken feet, pick up a chicken foot with the left hand so that the palm of the chicken foot faces down, draw a line along the bones on the back of the three toes of the chicken foot with the fingernail of the right hand (or hold a knife with the tip of the knife in the right hand), then pinch off the toe tip of the chicken foot with the hand (or chop it off first), then pinch the toe bone front end of the chicken foot with the thumb and forefinger, and push it from the toe tip to the palm, when pushing it to the end. Take out all the chicken claw bones according to this method. The big bone at the back end of the chicken feet is pushed to the palm from above, and the bone can be taken out by pushing it to the bottom. Step 6: Brew chicken feet with clear water to remove bones, and finally brew them with flowing clear water for about 2 hours before cooking. If you can't use it all at once, you can put it in the refrigerator, but don't freeze it, otherwise it will affect its crisp, tender and refreshing characteristics.