How can chicken feet be completely boned?

1. Starting from deboning, cut the chicken feet along the joints with a knife, as shown below.

2. Be careful not to cut off the meat and tendons, as shown in the figure below.

3. In the same way, cut along the joints of the other three toes with a knife, as shown in the figure below.

4, still can't cut the meat and tendons, as shown in the figure below.

5. Pull up all chicken feet by hand, as shown below.

6. Tear the meat and the bones inside, as shown in the figure below.

7. The blade cuts the bone along the leather surface, as shown in the figure below.

8. Then start to take out all the bones, as shown in the figure below.

9. Remove other bones in the same way, as shown in the figure below.

10. Finally, you can see all the removed bones, as shown in the following figure.

Extended data:

The practice of Baiyun chicken feet:

Preparation materials: chicken feet 1000g, lemon 1 (sliced), 2 lemons (squeezed juice), red onion 1, 5 small peppers, half a sweet pepper, garlic 1 (about 80g) and half a ginger (about/kloc-0).

Production steps:

1. Slice lemon, shred onion, dice pepper, shred sweet pepper and ginger, and chop garlic for later use, as shown in the following figure.

2. Squeeze two lemons and mix salt, sugar and white pepper for later use, as shown in the figure below.

3. Wash the chicken feet, split them in two, put two pieces of ginger in the pot, and cook the chicken feet in boiling water for 10 minutes, as shown in the figure below.

4. Soak the burnt chicken feet in ice water for 30 minutes, as shown in the figure below.

5. Pick up the chicken feet and put them in a big bowl, as shown in the figure below.

6. Add all the ingredients (lemon slices, lemon juice, onion, pepper, sweet pepper, garlic, ginger, salt, sugar, white vinegar, sesame oil and white pepper) and mix well.

7. Put it in the refrigerator for at least 12 hours, and turn it every 2 or 3 hours to make each chicken claw taste even, as shown below.

8. Finished product drawing, as shown in the following figure.