Method 1: 1. Take the thawed chicken feet, use a knife on the back of the single toe of the chicken feet, cut along the joints, shorten the joints, be careful not to break the meat and tendons. ;
2. Use a knife to cut into the joints of the other three toes on the back of the chicken foot along the edge of the knife. Be careful not to break the skin and tendons;
3. Cut the joints with your hands. Pull up all the chicken feet, use a knife to cut the parallel skin on the leg bones, and use your hands to separate the meat from the inside of the bone;
4. Use the knife edge to separate the bones along the skin, so that The chicken leg bones can be completely removed;
5. Place the knife edge parallel to the inside of the chicken feet, cut along the bones, and remove the claw and toe bones. Pay attention to the removed bones without meat and tendons.
2
Method 2
1. Boil the chicken feet in a pot of boiling water, remove them, then put them into a pot of clear water and add an appropriate amount of cooking wine. , scallions and ginger slices, first bring to a boil over high heat, then turn to low heat, keep the water in the pot slightly boiling, cover the pot and simmer for about 10 minutes;
2. Simmer For good chicken feet, use running water to rinse and soak them. This will not only make the chicken feet suddenly cool and change the texture from soft to hard, but also wash away the oil on the chicken feet and make them whiter;
3. After the chicken feet have cooled down, remove the moisture from the chicken feet. Pick up a chicken foot with your left hand, with the palm of the chicken foot facing down. Use your right fingernails to trace the bones along the backs of the three toes of the chicken feet. Make a cut (or hold a knife in your right hand and use the tip of the knife), and then pinch off the toes of the chicken feet with your hands (you can also chop them off in advance);
4. Then pinch the chicken feet with your thumb and index finger The front end of the phalange bone is pushed from the tip of the claw toward the center of the palm. When it is pushed to the bottom, the claw bone can be taken out.
5. This method takes out all the chicken feet bones. Push the big bone at the back end of the chicken foot from above toward the palm of your hand. When it reaches the bottom, the bone can be taken out.
3
Method 3
1. Choose fresh, white, tender and large chicken feet, boil them in boiling water for 20 to 25 minutes, spread them out after boiling, Prevent the claws from adhering after cooling;
2. Take a chicken claw (abbreviation: claw) with the claw facing inward, cut the middle to the center of the claw;
3. Break it off from the joints Open until it is separated from the cartilage, and then separate the main bone and skin;
4. Still facing the center of the claw, cut along the middle of each claw finger (cut off the nail first);
5. After completing the previous step, the small scissors have completed the task, so put them down first. Use your thumb, use your fingertips to push open the claw bones and skin one by one along the opening, until you reach the cartilage, and then you can remove the claw bone.