4hw.com.cn: chicken feet are popular food for many people, but boneless chicken feet are the most popular. But the cooking method of boneless chicken feet is also complicated. Because of different methods, sometimes it is necessary to take out the bones of chicken feet, but it seems very difficult. In fact, as long as the method is proper, it is easy to remove the bones of chicken feet. Let's learn with the small knitting.
1. Ingredients: it's better to choose the white and fat chicken claws. It's not suitable to choose the small or bloody chicken claws. The local chicken (i.e. the native chicken raised by the farmers) can't be chosen because of its dim color and thin body. In the selection of chicken claws, try to be the same size, the best choice of a large, a small is not easy to take off the bone.
2. Rinse and soak: chicken feet smell fishy and need to be rinsed. First, remove the yellow cocoon of chicken paw, peel off the yellow coat and chop off the toe tip, and then soak the chicken paw after rinsing. Add some scallion, ginger and cooking wine to the water and soak in chicken feet for 3-4 hours to remove the peculiar smell.
3. Stewing: blanch chicken feet in boiling water for a while, blanch them to remove fishy smell and impurities, then put them into clear water, add some cooking wine, scallion and ginger slices, cover them, open the fire and boil them, then turn the small fire to stew for about 10 minutes. When stewing, the amount of water is suitable to submerge the chicken feet. It is not suitable to boil the chicken feet in a big fire. It will boil the chicken feet. 4. Quick cooling: the stewed chicken feet should be cooled immediately in ice water, or rinsed with clear water to make them soft and hard, white in color and crisp in texture.
5. Debonding method: control the water content of the chicken claw, take up a chicken claw with the left hand, make the palm of the chicken claw downward, use the tip of the knife to draw a line along the bone on the back of the three toes of the chicken claw, then use the thumb and index finger to hold the front end of the chicken claw bone, push it from the tip of the claw to the direction of the chicken paw, and when it is pushed to the end, take out the claw bone. According to this method, take out all the bones of the chicken feet; the large bones at the back end of the chicken feet are pushed from the upper palm to the end, and then the bones can be taken out.
6. Water brewing: after the chicken's feet are boneless, rinse them with water before cooking. If you can't use it all at once, you can refrigerate it in the refrigerator, but never freeze it.