1. Wash the pig neck bones and scald them in boiling water to remove blood foam, then wash them with warm water, set aside; cut the white radish into rectangular 2*4 cm pieces.
2. Put cold water and no ingredients into the stewing pot and simmer for 2.5 hours, simmer for 2 hours in the middle, add stewing salt and continue to simmer for 0.5 hours.
3. Add chicken essence and coriander after it is out of the pot.
Tips:After being out of the pot, use absorbent paper to remove excess oil on the surface of the soup to make the soup taste lighter and more delicious.
