Prepare a clean drumstick and a sharp boning knife. First cut a detour at the root of the chicken leg with a knife, and cut off the chicken skin and tendon.
Find the direction of the chicken leg bones. Cut the muscle along the direction of the bone with a sharp knife, and remember not to cut it to the bottom. Just touch the chicken bones. Grasp the chicken bone with one hand and cut it with the other hand along the contact between the bone and the chicken. When it comes to joints, pay attention to skills. Cut off the skin and tendons, and the chicken will peel off. The chicken leg was boned successfully.
The practice of boneless chicken leg meat:
Chicken is rich in nutrition and tender and smooth in taste, especially drumsticks. Many famous dishes are made of chicken leg meat. First of all, talk about the treatment of chicken leg meat. The chicken leg meat can be divided into two parts. The first part is chicken leg meat with meat in the bones; The second part, the pure meat part, is cut into small squares. Cooking these two parts separately will produce different flavors.
Secondly, the cooking part, fried chicken leg meat, needs to be fried twice, the first frying is eight-cooked, and the second frying can make the finished product more crisp.
The eliminated chicken leg meat can be divided into two parts. The first part is chicken leg meat with meat in the bones; The second part, the pure meat part, is cut into small squares. Marinate the fleshy part of the first part of the chicken leg bone with marinade.