I. Soak the mushrooms: cut off the tips, soak in cold water for 4-5 hours, change the water twice, and scrub the mushrooms appropriately.

Second, heat the oil in a hot pan, fry the chopped red onion, then add the soaked and chopped mushrooms, and stir-fry until the aroma appears (the mushrooms treated in this way are more fragrant, as my grandma said)

Third, take a deeper pot, lay a layer of pork skin underneath (to prevent the mushrooms from sticking to the bottom)

Fourth, put the stir-fried mushrooms, chicken feet, the rest of the pig skin, spare ribs, and chopped red onion into the pot, add chicken oil, and add the chopped red onion into the pot. Add the chicken fat and water (not over the surface of the ingredients) to the pot. Seasoning in a large roll and add: two spoons of soy sauce, oyster sauce, half a spoon of soy sauce, salt and finally mix the intensity.

Fifth, open the big fire after boiling, cover the pot to small fire. Slowly simmer for about 3 hours. Stew until the chicken feet, pork skin crispy, mushrooms can be flavored.