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