1. 90 grams of Huaxi pepper and 30 grams of Zunyi millet pepper.

2. Rinse the peppers, pour them into a pot and bring to a boil, then cook for another 10 minutes.

3. While cooking the peppers, we wash all the spices, smash the strawberries, and soak them in rice wine to prevent the spices from burning before they are fragrant.

4. Cut the ginger into cubes, cut the garlic in half, and prepare the Pixian Douban.

5. Take out the cooked chili peppers, drain them, and smash them with a blender.

6. When beating peppers, you can also add ginger and garlic.

7. Chop the chicken into about 3 cm pieces. There is no need to season it in advance. Add a lot of oil to the pot, add ginger cubes and sauté until fragrant, then add chicken, then pour in rice wine and stir-fry together. Fry the chicken until the skin is golden brown. Do not fry it too dry. Guizhou Spicy Chicken pays attention to the fragrant and glutinous texture. If it is too dry, it will not be glutinous. Use a pressure cooker to spread the onion and ginger on the bottom of the pot, pour in the chicken, without adding water, put the pressure cooker on steam and press for 4-6 minutes. Arrange onions and ginger on the bottom of the pot in turn, pour in the chicken, cover and simmer over low heat for 20-30 minutes (if it is not native chicken, 20 minutes should be enough). Scoop up the braised chicken, pick out the green onions and discard.

8. When the water is fried almost dry, first pour in Pixian bean paste, then add white pepper, salt, sugar, and finally add some MSG.