A toothpick can do it! What is the practice of boneless chicken feet?

Chicken feet are really a very popular food. Whether drinking, drinking or eating dry, the more people eat, the more addicted they become. Nowadays, people are getting lazy, so many lazy foods have been born, such as boneless chicken feet. Although I personally think that the soul of chicken feet lies in gnawing its bones, some friends like to eat meat without bones. Boneless chicken feet are actually very friendly to old people and children with bad teeth, so many friends will want to know how to boneless chicken feet quickly. Today, I will share with you a little skill, which is fast, good and complete, and very practical.

First, prepare some chicken feet. I use this kind of long chicken feet, and that kind of short chicken feet will do. You can choose chicken feet according to your own preferences. First, cut off the nails of the chicken feet. The nails of this chicken claw are dirty and full of bacteria. You can't eat them. You must cut them clean.

Then wash the chicken feet. The meat must be washed several times. I washed it three times. Then put the chicken feet in cold water, add a little minced onion and ginger, and add a little cooking wine to remove the fishy smell. Don't add the lid yet, bring the water to a big fire. After the water is boiled, skim off the excess floating foam. If you don't skim this froth, the cooked chicken feet will be very fishy.

Then cover and cook for 8 minutes on medium heat. Like to play small q, cook for 6 minutes. This step is mainly to cook chicken feet. After 8 minutes, pick up the cooked chicken feet and rinse them with cold boiled water several times. This step is mainly to wash away the excess oil from the chicken feet, so that the chicken feet will taste fresher.

Then dry the chicken feet with kitchen paper, because the back needs to be frozen in the refrigerator. If you don't dry the water, the chicken feet will stick together and there will be a lot of ice residue. Freeze the dried chicken feet in the refrigerator for 40 minutes. My refrigerator is relatively old, and the newer refrigerator can be frozen for twenty or thirty minutes. This step is mainly to make chicken feet more elastic.

When freezing chicken feet, prepare the juice, beat a few garlic and a little ginger, cut the ginger and garlic into pieces, and chop the ginger and garlic a little, the taste will be faster. Millet is a little spicy, cut into rings for later use. This millet is not particularly spicy, but mainly fragrant. Chop some parsley for later use. Coriander can be added according to your own taste, and you don't need to add coriander if you don't like it. Cut some shallots into chopped green onions for use. Cut more onions into small pieces for later use. Smaller onions are more delicious.

A lemon, remove both ends of the lemon, and then cut into thin slices. I prefer the sour taste of lemon, so I used a whole lemon, and the amount of lemon can be adjusted according to my own taste. Remove the seeds from the lemon, or it will become bitter.

Cut more pickled mountain pepper, add more if you like it very spicy, and add less if you can't eat it too spicy. Then add 3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, a little pepper powder, a little salt and a proper amount of boiling water, and stir the ingredients evenly. Personally, I don't like adding chicken essence and monosodium glutamate alone. You can add it according to your own taste, and put the prepared juice aside for later use.

After 40 minutes, the chicken feet have been frozen, and it will be easier to remove bones after freezing. Then I began to remove the bones of chicken feet, took a chicken foot and cut all five claws with a knife.

Then prepare a toothpick, insert the toothpick into the incision, stick it on the chicken bone like me, and separate the bone from the meat. Do this on both sides of the incision. Using toothpicks to separate bones from meat can not only get more meat, but also facilitate bone removal in the future. This process takes about 10 second.

Then take out the bones in the chicken feet one by one, and separate the chicken feet with toothpicks, so that even people without nails can easily take out the bones inside. I didn't wear gloves, because I ate them myself, and also to show my friends how to operate them better. It is really quick, good and convenient to remove the bones of chicken feet with toothpicks. I strongly suggest you give it a try. It's much faster than removing chicken bones by hand, and you can get more meat.

Put the boneless chicken feet into a clean bowl, then pour in the prepared juice and stir well. It is best to marinate for two or three hours, which is more delicious. This cold salad may be cold in winter, so you can heat it up. Although the taste is a little worse, it will be warmer.

The boneless chicken feet made in this way are simple, convenient, hot and sour, appetizing and delicious, which are more delicious than those sold outside, cleaner and more comfortable to eat. Friends you like can collect or forward it, and do it when you have time.