The operation steps of removing cooked bones are as follows:
1. Cook chicken feet with a pot or drift soup equipment, cut off raw materials and remove bones.
2. Take out the cooked chicken feet and cool them in flowing cold water or cooler to make them brittle.
3. The chicken feet are cleaned and ready to be boned.
4. Artificial bone removal: with the help of scissors or a utility knife, cut the toe back of the chicken feet along the joints, and the other three toes are also cut to the skin surface, then tear the bones from the inside of the meat by hand, and then remove the bones along the skin surface with a knife edge, so that the bones in the chicken feet can be completely removed.
The operation steps of bone removal are as follows:
1. Choose boneless chicken feet, which must be too big. Too small chicken feet have no meat, so it's hard to pick, and it's not delicious after picking.
2. Cut off your nails before removing boneless chicken feet.
3. Cut off your nails and cook them in a pot. Don't choose too big fire and don't turn it off during cooking. Keep cooking, or chicken feet won't be easy to cook.
4. After the chicken feet are fully cooked, it is best to add the maximum fire for five minutes, and then turn to low heat 15 minutes. This process can help chicken feet separate from chicken bones.
Generally speaking, both cooked deboning and raw deboning have their specific operation steps, and appropriate methods can be selected according to personal preferences and needs.