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1
Clean the capon, boil it in cold water, remove the water from the boil, pour out the water in the belly, turn it over and cook until no blood comes out when you use chopsticks to pierce the thickest part of the capon. It’s cooked. -
2
Remove the chopped pieces. -
3
Dip in water: a small amount of peanut oil, stir-fry garlic until fragrant, add a small amount of chicken broth, add coriander, green onions, and millet and bring to a boil, add soy sauce and salt to taste. -
4
Dip in water. -
5
Finished product.