1: First cut a few slices of ginger, put it in a pot with cold water together with the whole chicken, boil it over high fire, and blanch the chicken.

2. Deal with all the auxiliary materials when the chicken is blanched. Slice ginger, onion, onion, garlic cloves, millet pepper, dried pepper and pickled pepper.

3: Wash the whole chicken after blanching and cut it into pieces for later use;

4: Add oil to the wok, add garlic, ginger and onion and stir-fry until fragrant. Then add millet, spicy and dried pepper to continue frying;

5: Add chicken pieces and stir fry 1~2 minutes;

6: Add pickled peppers and stir fry together;

7: Pour a whole bottle of beer and two spoonfuls of rice vinegar. After the fire boils, turn to low heat and cover it for 30 minutes;

8: Add a little raw rice and salt (I generally don't like salt), put the soup into a bowl, sprinkle with chopped green onion and coriander and serve.