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What are the specific steps to make chicken feet?
Are you talking about the "Braised Wind Claws" in Shanghainese cuisine, also known as Chicken Claws with Liquor Grains? First wash the fresh chicken feet and chop them into pieces. Generally, chop a chicken foot into 4 pieces and then use boiling water ( Add onions, ginger, and star anise inside) and blanch until cooked. Do not blanch past just cooked. Cool and drain the water, then put in a container. Add fragrant rice bran to cover the chicken feet. Cover and put in a fresh-keeping refrigerator to marinate for 6 hours. I usually marinate it overnight.
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