Soak Liaoshen in clear water for 6 to 12 hours until it becomes soft, cut off the mud intestines by laparotomy, rinse with boiling water for 12 hours, and float with clear water for 2 hours, and repeat for many times to make it completely expand for use.
Put a little oil in the pot, add onion and ginger until fragrant, add Liaoshen and Shaoxing wine, add broth, soy sauce, salt, white sugar and chicken powder, and simmer/kloc-0.5 minutes until the juice is thick, and take Liaoshen.
Wash the millet, add the broth to boil, simmer 1 hour, add the processed Liaoshen and soup, and stew for 5 minutes.