2. Weigh 3-5 kg of live chickens, kill them quickly, put the chicken blood into a bowl, put the killed chickens into a bucket filled with 70-80℃ water, quickly stir them evenly, fully heat them and roll them evenly for a few seconds, then put them into an electric depilation machine, start the machine switch to make them depilate cleanly, turn off the power supply and take them out.
3. Carefully select the first-class chicken feathers that have not been removed, then cut the chicken's abdomen with a kitchen knife, take out the chicken's internal organs, wash the blood stains and impurities with clear water, cut off the rooster (chicken's bottom), put the washed chicken's abdomen flat on the chopping board and chop it into small pieces of 2-3 cm with a machete, and cut the chicken's head in half.
4. Put the wok on a big fire, put 3-5 taels of lard in a clean wok, when the oil is melted and heated to 40-50% oil temperature (50-60 degrees), quickly stir-fry the chicken pieces, add beer (1-2 taels) at the same time, stir-fry for 2-3 times, and then add 7 kg of cold water. Add a packet of Chongqing pickled chicken, stir well, pour into a pressure cooker, boil over medium heat, and press for 8- 15 minutes.
5. After the pressure cooker is cooled, pour the pressed chicken soup into a stainless steel basin and sprinkle with coriander.