Braised Boneless Chicken Feet (including Bone Removal Method)
1.
Soak the chicken feet in cold water for 12 hours, change the water halfway, and wash away the blood
2.
Cut off your nails, blanch in the green onion and ginger water, skim off the foam, cook for a while, take it out and let cool
3.
As shown in the picture, use a knife to make a cut on the chicken feet
4.
Push along the incision with your thumb, and do this for all four fingers
5.
From one fingertip, grab the last small bone and turn it to break it off. That's it after breaking off
6.
The bone of the second knuckle is exposed, grab it again, twist it once, and break it.
7.
Then do the same for the third cut, the middle finger is complete
8.
Also finish the other three fingers
9.
Before removing the big bone in the middle, use kitchen scissors to carefully cut the surrounding tendons, and then pull the bones out
10.
The brittle bones at the bottom joints can be preserved or cut off directly, so that a chicken foot can be taken off
11.
Turned over, it’s complete
12.
You can also use another method to connect several knuckles together. First, use your hands to disconnect the connection between the outer skin and the bone by turning it from top to bottom, and then rotate to break it. This way the knuckles are like a whole bone, just take them out together
13.
Both methods can get off the whole chicken feet
14.
Heat oil in a pan, sauté shallots, ginger, garlic and star anise
15.
While adding the chicken feet to stir fry, pour in June fresh soy sauce and cooking wine
16.
Add broth or water, add other ingredients in the auxiliary materials, stir evenly, and boil on high heat
17.
Simmer over low heat and simmer until the soup is ready
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