1. Take fresh hens, remove their internal organs and wash them. (It is important to clean it, otherwise it will smell fishy and the soup will be muddy), then put it in the soup pot for about 6 minutes.
2. Shred the ginger, remove the seeds and fry the peppercorns until fragrant, then grind to make the pepper powder.
3. The chicken is out of the soup pot and let cool, the taste of the soup pot is different
4. The most primitive way to cut Dongan chicken is to chop a chicken into eight points. Now this local tyrant's method has been improved, and the effect is probably like this. If this bowl is a bit old, don’t care about these details.
5. Put chicken fat in a hot pan, add chicken nuggets, put some pepper, stir-fry the chicken for a few minutes, add ginger, millet, pepper, chili powder and rice vinegar (rice vinegar and chicken fat are key. Chicken fat is particularly fragrant, and rice vinegar has a sweet taste)
6. Add the broth and cook for another 4-5 minutes. Add the cut red peppers. Once the red peppers are cooked, they can be out of the pot.
