The marinade is the key. My home is in Nan 'an, and the shop next door makes Honglai chicken feet. The smell of gravy can be fragrant every day, so this gravy is the key to finding the formula! You can ask your friends who have made chicken feet around you how to do it. But you may not get the answer to the formula. After all, people do business on this, so how can I tell you easily?

Below I intercepted a paragraph on the Internet about how to make general braised chicken feet:

Detailed method of general braised chicken feet

1, Wash the fresh chicken feet, cut off the "nails", put them in a cold water pot to boil, and wash away the floating foam.

2. Put a little oil in the pot and burn the oil to 80%. Put a tablespoon of hot sauce and some Jiang Mo. Stir-fry chicken feet and add a handful of dried peppers. Stir-fry until the chicken feet are colored, add a little soy sauce, a tablespoon of sugar, and add water until the chicken feet are colored. When the fire is boiling and simmering, take out the pot, collect the juice from the fire and put it on the plate.