1. All ingredients are ready.
2. Rinse the trotters with running water to remove blood, and then soak them in water for 10 minutes.
3. Boil water in a pot, put the trotters in the pot and cook for 2 minutes.
4. Pick up the trotters, wash with water to remove the foam, drain the water and set aside.
5. Wash the soup pot, put the water that has been soaked in the trotters, put a piece of bay leaf, and cook two pieces of ginger in the pot and the trotters.
6. Put a few drops of white vinegar into the pot, cover the lid, bring to a boil on high heat, turn to low heat and cook for 3 hours.
7. When cooking the trotters, wash the radishes and cut them into hob pieces.
8. After 3 hours, pour the radishes into the soup pot and cook for 15 minutes.
9. After the turnips are soft and rotten, add a little salt and a small amount of chicken essence to taste, sprinkle with chives and turn off the heat to serve.
Tips:1. When cooking the trotters, check whether the trotters are sticky to the pan. Use a spatula to shovel the contact surface between the trotters and the pan.
2. When the soup turns white, the water used to cook the trotters is consumed, and cold water can be added several times in small amounts. Do not add more than half a bowl at a time, and then continue to simmer.
3. The radish is just a meaning, you can't put more, the radish is easy to grab the flavor, so a small radish is enough.
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