1. Wash the trotters clean and cut into pieces, add water to the pot, and cook the trotters under cold water. Boil for 2 minutes after the water has boiled. Skim the foam, remove the trotters, and wash them with clean water.
2. Take a bowl, put the barley, add water, add some salt, wash it, and rinse it with water.
3. Pour the trotters and barley into a clean rice cooker.
4. Add ginger slices, pour in rice wine, and pour in an appropriate amount of water. Cover the pot, press and hold the soup button to cook the soup regularly for one and a half hours.
5. The chicken legs are blanched and put in a pot and simmered together.
6. Finally, season with salt, sprinkle with chopped green onion, and mix well to serve.
Tips:The chicken drumsticks can also be omitted, I added it temporarily. But it tastes good if you add chicken drumsticks.
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