Spicy conch

Ingredients: conch meat, red pepper cubes, minced ginger, green onion segments, minced garlic, dried chili segments, Sichuan peppercorns, sesame oil, watercress Sauce, salt, MSG, sugar, vinegar, fresh soup.

1. Wash the conch meat, cut it into a knife, and blanch it in boiling water until thoroughly cooked.

2. Heat the oil pan, stir-fry the bean paste, green onion segments, minced ginger, minced garlic, dried chili segments, and Sichuan pepper until fragrant. Add fresh soup, salt, sugar, MSG, vinegar, conch, and red pepper. Stir-fry the pepper cubes and pour in sesame oil.

Spicy snails

Ingredients: snails, chopped green onions, sesame seeds, minced ginger, minced garlic, coriander leaves, spices, dried chili segments, Sichuan peppercorns, soy sauce, Sesame oil, chicken essence, bean paste, fresh soup.

1. Clean the snails, blanch them in boiling water, take them out and set aside.

2. Heat the oil in a pan, sauté the bean paste, minced ginger, minced garlic, spices, and dried chili segments, add fresh soup, MSG and snails and cook until fragrant.

3. Heat the oil in a pan, add peppercorns, soy sauce, sesame oil, chopped green onion, sesame seeds, and snails, stir-fry evenly, and sprinkle with coriander leaves.

Spicy Braised Duck Tongue

1. Wash the duck tongue, heat the oil in a wok, add ginger slices, minced garlic and dried red pepper Sauté until fragrant, add water, duck tongue, soy sauce, dark soy sauce, sugar, aniseed, salt, stew for half an hour, remove the duck tongue, cool and put on a plate, add MSG, chili oil, mix well, sprinkle with chopped green onion and cooked sesame seeds That’s it.

Spicy Tofu

1. Cut the tofu into cubes or slices, fry until golden brown, heat the pot, add sugar and fry till red, heat water, tofu and salt , cook wine, collect juice, pour out and let cool.

2. Put oil in the pot, add onion, ginger, chili, and aniseed and fry until fragrant. Pour into the tofu, add chili oil and mix well.

Spicy Steamed Rice Pork

Ingredients: pork belly, rice, star anise, dried red pepper, cooking wine, fermented bean curd juice, sweet noodle sauce, dark soy sauce, MSG, sugar and Chopped Pixian hot sauce.

1. Wash the non-stick pan and heat it over high heat until there is no moisture in the pan. Reduce the heat to medium-low and add the rice (do not wash to keep it dry) into the pot.

2. Stir-fry until the rice turns slightly yellow, add star anise and dried red pepper and continue to stir-fry until fragrant. Pour out the rice after 2 minutes, remove the chilies and star anise and set aside.

3. After the fried rice is cooled naturally, crush it with a mixer for about 5 seconds until the rice is beaten into fine particles. The time should not be too long and the rice should not be beaten into too fine rice flour.

4. Cut the pork belly into large pieces, add fried star anise, add cooking wine, fermented bean curd juice, sweet noodle sauce, dark soy sauce, MSG, white sugar and chopped Pixian hot sauce, mix well and marinate 15 minutes.

5. Add the beaten rice noodles to the pork belly and mix evenly with your hands.

6. Place a layer of lotus leaves on the bottom of a small steamer, spread the pork belly piece by piece and put it on the plate.

7. Pour some more water into the steamer, bring to a boil over high heat, then turn to medium heat, put in the steamer, cover with the lid, steam for more than an hour and a half, then take it out.

Drunken pig's trotters with fermented glutinous rice

Ingredients: pig's trotters, minced ginger, chopped green onion, fermented glutinous rice juice, dark soy sauce, tomato sauce, salt, rock sugar, water starch , cooking wine.

1. Clean the pig’s trotters and chop them into pieces.

2. Heat the oil pan, add tomato paste, ginger and scallions, cooking wine, water, pig trotters, dark soy sauce, rock sugar, salt and glutinous rice juice, and cook over high heat for 1 hour.

3. Turn to low heat and cook until the pork trotters are cooked. Clip it out and put it on a plate.

4. Thicken the soup with water and starch in the pot and pour it on the pig trotters.

Spicy Twice-cooked Pork Head

1. Wash the pork head, marinate it and slice it into slices; wash the green pepper, remove the stems and seeds, and cut into diamond-shaped slices.

2. Put the pot on the fire, heat the oil, add the braised pork head meat slices and stir-fry until fragrant, add green pepper slices, dried pepper segments, Sichuan peppercorns, and garlic slices. Stir-fry the ginger slices and green onion segments until cooked, add salt, monosodium glutamate, sugar, sesame oil, and cooking wine and stir-fry evenly.

Spicy hot pot fish

Ingredients: fresh fish, crispy paste, vegetable ingredients (ginger slices, onion shreds, carrot slices, celery knots, green pepper pieces, etc.), a little each of dried chili shreds, fresh orange peel shreds, salt, cooking wine, pepper, monosodium glutamate, wood ginger seed oil, and salad oil.

1. Slaughter and clean the fresh fish, then cut into large pieces, leave the head and tail in a basin, add vegetable ingredients, salt, cooking wine and pepper and marinate for 5 minutes;

2. Clean Heat the oil in the pan until it is 50% hot, coat the fish heads, tails and fillets with crispy batter respectively, fry them in the oil pan until golden in color, then pour out and drain the oil;

3. Put the fish in the pan Heat a little oil, add dried chili shreds and fresh orange peel shreds and stir-fry until fragrant, add fish fillets, etc., add salt and MSG and stir-fry evenly. Pour a little bit of wood ginger oil before serving and serve on a plate.

Spicy Dried Stir-fried Mushrooms

1. Stir-fry salt and pepper: Add salt to the pot and stir-fry dry, add pepper noodles, thick and thin pepper noodles, stir-fry until fragrant, set aside.

2. Clean the mushrooms and tear them into strips for later use.

3. Whole egg paste: Beat an egg well, add appropriate amounts of cornstarch and flour, mix well, add salt, monosodium glutamate and a little pepper and mix well.

4. Add the mushroom strips to the whole egg batter and mix well, fry until golden brown, then remove and drain the oil and set aside.

5. Put the wok on high heat, add oil to heat, add dried chili and Sichuan peppercorns and stir-fry until fragrant. You can also add onions, celery and other side dishes and stir-fry until fragrant. Add mushrooms and stir-fry evenly. Sprinkle in Salt and pepper, take out of the pan and serve on a plate.

Spicy griddle chicken

Ingredients: tender chicken, soybean sprouts, chives, garlic, ginger, dried red pepper, star anise, Sichuan peppercorns, stir-fried Cooked white sesame seeds, salt, eggs, light soy sauce, oyster sauce, sugar, chicken essence, cooking wine, hot water, black pepper, balsamic vinegar.

1. Cut the chicken into pieces, cut the chives into long sections, chop the garlic and ginger into paste, and cut off the roots of the soybean sprouts.

2. Cut the dry red pepper into sections.

3. Add salt to the diced chicken and 1/4 egg and marinate for 30 minutes.

4. Put light soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix thoroughly and set aside.

5. When the wok is hot, add a little oil, add cold oil into the chicken pieces, and stir-fry over medium heat.

6. Slowly fry until the chicken pieces shrink and the fat inside is forced out.

7. Heat the pot, pour the oil into the pot again, add Sichuan peppercorns, star anise, minced ginger and garlic, white scallions, and dried red pepper and stir-fry over low heat until fragrant.

8. Pour in the chicken pieces, add seasonings and black pepper, stir-fry over high heat, add chives and balsamic vinegar, and stir-fry until the water is completely gone.

9. Heat a dry pan on the fire, add a little oil, add soybean sprouts and salt, and stir-fry over low heat until the soybean sprouts are broken.

10. Pour the chicken pieces onto the dry pot, sprinkle with white sesame seeds, put the dry pot over the fire and heat while eating.

Spicy yellow pepper dices

Ingredients: yellow pepper dices, soybean sprouts, celery , garlic sprouts, bean paste, dried chili pepper, salt, MSG, cooking wine, pepper, MSG chicken essence, sesame oil, hot pot base, salad oil.

1. Clean the yellow pepper cubes, add salt, ginger, green onion, and cooking wine to marinate.

2. Heat oil in a pan, add watercress, hot pot base, ginger and garlic rice, add fresh soup, add soybean sprouts, celery, garlic sprouts, cooking wine, salt. When cooked, remove and transfer to a plate.

3. Add the diced yellow pepper, simmer over low heat, season with: monosodium glutamate, chicken essence, stir-fry and pour on the vegetables.

4. Heat the oil in the pan, add the dried chili and Sichuan peppercorns, stir-fry until fragrant, and pour it on the fish.

Spicy coir raincoat cucumber

Ingredients: cucumber, green and red pepper shreds, ginger and onion shreds, peppercorns, vinegar , sugar, salt, sesame oil.

1. Wash the cucumber, cut off both ends, cut it in half, scoop out the pulp, make it into a coir raincoat shape, cut it into long sections, put it flat in a colander with the green skin facing up.

2. Put the wok on the fire, heat the sesame oil, pour it on the cucumbers, when the cucumbers turn green and have patterns, remove the remaining oil and put them in a bowl.

3. Put the wok on the fire, add sesame oil to heat, fry the peppercorns first, remove them, then put the red pepper shreds, onion and ginger shreds into the pot, add vinegar, sugar and salt and stir-fry Make the juice, pour it over the cucumbers, mix well, and serve in a plate with the green skin facing up.

Spicy shredded tofu

Ingredients: shredded tofu, red pepper, coriander leaves, chili oil, salt, MSG, sesame oil.

1. Cut the tofu shreds into sections, soak them in warm water, blanch them in boiling water, put them into cold boiling water to cool down, drain them, and put them into a plate for later use. Remove the stems and seeds from the red pepper, wash and cut into shreds. Wash coriander leaves and cut into segments.

2. Put shredded tofu, shredded red pepper, and coriander segments into a large bowl, add chili oil, salt, MSG, and sesame oil to taste, mix well, and serve.

Spicy Duck Paradise

1. First rinse the duck paradise (that is, the lips of the young duck, sold in bags in the market) with running water. , then put it into a boiling water pot with ginger, green onion and cooking wine and cook until just cooked, take it out and soak it in ice water with lemon juice and set aside.

2. Put the duck paradise into a basin, add salt, chicken powder, oyster sauce, abalone juice, Maggi fresh soy sauce, spicy fresh dew, replica soy sauce, Baoning vinegar, sugar, beef sauce, chicken juice, Mix the red oil, sesame oil and Sichuan peppercorn oil, then put it into a plate lined with wild coriander knots. Finally, sprinkle in cooked sesame seeds and garnish with mint leaves.

Spicy Rabbit Head

Ingredients: Spiced rabbit head or fresh rabbit head, green and red pepper, onion, ginger, onion, garlic, spicy sauce, chili noodles, Salt, cooking wine, MSG and chicken essence, sesame oil, aged oil, cooked sesame seeds.

1. Chop onions and green and red peppers into cubes.

2. Clean the rabbit head, blanch the ginger, onion, pepper, cooking wine and water.

3. Braised: Braised over low heat for 30 minutes. (Making the brine: 1. Soak star anise, cinnamon, bay leaves, licorice, fennel, grass fruit, white buckwheat and other hot water until fragrant. 2. Fry sugar color. 3. Fry vegetables and spices: Heat oil in a pan, add ginger, green onion, and celery , scallions, onions, carrots, simmer until fragrant, boil dry and remove, then add an appropriate amount of white wine, soak the spices and water, add sugar color, marinate the rabbit head with salt to taste) marinate and cut in half.

4. The oil temperature is 40 to 50%, which is too high.

4. Heat oil in a pan, add spicy sauce, old oil or red oil, chili noodles, ginger and garlic, and stir-fry the ingredients in step 1 until fragrant.

5. Seasoning: salt, MSG and chicken essence, sesame oil, cooking wine, rabbit head, cooked sesame seeds, chopped green onion and celery, stir-fry evenly and serve.

Spicy shredded dog meat

Ingredients: dog tenderloin, minced ginger and garlic, salt, monosodium glutamate, Shaoxing wine, wet starch, sesame oil, vegetable oil, green onion Section, red pepper.

1. Cut the dog meat into thick shreds, add salt, monosodium glutamate, Shaoxing wine, and wet starch in a basin, mix well, and marinate for flavor.

2. Heat the wok over high heat, pour in vegetable oil and heat until it is 30% to 40% hot. Put the shredded dog meat into the pan and slide it loose. Pour it into a colander and drain off the oil.

3. Leave an appropriate amount of oil in the wok, add minced ginger and garlic and stir-fry until golden brown, add shredded dog meat, green onions, red pepper shreds, salt, monosodium glutamate and Shaoxing wine, stir well until cooked, pour sesame oil, take it out of the pan and put it on a plate.

Spicy meat crab

Ingredients: meat crab, spicy sauce, ginger, garlic, chopped green onion, salt, cooking wine, Pepper, sugar, sesame oil, cooked crushed peanuts, dry fine starch, monosodium glutamate, vegetable oil, chili oil.

1. Wash the meat crabs after slaughtering them, uncover the shells, chop them into small pieces, put them in a bowl, add salt, cooking wine and pepper, mix well, marinate for 10 minutes, and then evenly coat them with dry fine starch .

2. Put the pot on high heat, heat the vegetable oil until it is 60% hot, add the meat crab and fry until golden brown and take it out.

3. Leave a little oil in the pot, add chili sauce, ginger, and garlic and stir-fry until fragrant, add meat crab, cook in cooking wine, chili oil, salt, sugar, MSG, stir-fry evenly, and pour in sesame oil , remove from the pot and serve on a plate, sprinkle with chopped green onion and cooked crushed peanuts and serve.

Spicy potato slices and steamed buns

Ingredients: potatoes, flour, sesame paste, peanut butter, chili noodles, pepper noodles, salt, monosodium glutamate, sugar, raw Soy sauce, oyster sauce, vinegar, five-spice powder or thirteen spices, scallions, ginger, onions, and salad oil.

1. Prepare an appropriate amount of potatoes, peel them and wash them, cut them into thin and even slices, soak them in water to remove the starch and set aside.

2. Add an appropriate amount of flour and baking powder into the basin, add 40-degree warm water and mix well, knead it into a smooth dough, cover it with a lid and let it rise for half an hour. After it has risen, knead and deflate the dough. Roll out the dough into uniformly sized white flour cakes. Heat the pan and put it directly into the cake base to cook until cooked. Dish out and set aside.

3. Take a large bowl, add appropriate amount of peanut butter, sesame butter, oyster sauce and light soy sauce, stir well and set aside.

4. Take another pot, add an appropriate amount of chili noodles, pepper noodles, five-spice powder or thirteen spices, and a little balsamic vinegar, stir evenly, put the pot on the fire, pour in an appropriate amount of salad oil and cook until cooked, add Remove the green onions, ginger, onions and fried until fragrant, cook until slightly smoking, pour on the prepared chili noodles, stir while pouring to make chili oil.

5. Mix appropriate amount of chili oil and sesame paste, add salt, MSG, and a little sugar. The salt should be slightly heavier to highlight the aroma of the sauce.

6. Boil water in a pot. After boiling, add potato slices and blanch them in water until they are raw, take them out and let them cool for later use.

7. Use a knife to make a slit in the pancake, then wrap the potato slices in the sauce and put them inside the pancake to eat. You can also add some lettuce leaves.

Spicy duck gizzards

1. Clean the duck gizzards, slice them, put them in a pot and cook, remove and drain, put them into a basin, and add Salt, monosodium glutamate, sesame oil, and chili oil, marinate until the duck gizzards are fragrant, remove and serve on a plate.

Spicy Overlord Elbow

Ingredients: Clean pork elbow, ginger slices, chopped green onion, cooked sesame seeds, dried chili segments, pepper, cooking wine, caramel, Sichuan peppercorns, salt, white vinegar, sugar, MSG, sesame oil, red brine.

1. Blanch the pork knuckles, apply caramel sugar and white vinegar on the skin, fry in an oil pan until the skin turns brown, take it out, then marinate it in a red brine pan, fish it out, and Make a few cuts in the flesh of the elbow.

2. Heat the oil in a pan and stir-fry the dried chili segments, Sichuan peppercorns, ginger slices, lower elbows, salt, pepper, sugar and cooking wine until fragrant. Stir well, pour sesame oil, remove the elbows and put them on a plate. Remove the chili in the pot. Pour the Sichuan peppercorns, Sichuan peppercorns, etc. on the elbows, sprinkle with cooked sesame seeds and chopped green onions and serve.

Spicy horse noodle fish

Ingredients: horse noodle fish, sesame, vegetable oil, salt, soy sauce, cooking wine, chili oil, oyster sauce, dark soy sauce Appropriate amount of each.

1. Clean the horse-faced fish, cut the fish body with a flower knife, apply salt, soy sauce, cooking wine, chili oil, and marinate for 2 hours.

2. Heat vegetable oil in a wok, add chili oil and horse-faced fish, fry until the fish is cooked, add salt, oyster sauce, dark soy sauce, and simmer until the fish is fragrant.

3. After cooling, take out the horse-faced fish, serve on a plate, and sprinkle with sesame seeds.

Spicy hairtail

Ingredients: hairtail, cucumber strips, spicy sauce, dried chili, Sichuan peppercorns, pepper, cooking wine, chicken essence, monosodium glutamate, sugar, Sichuan peppercorns Oil, sesame oil, ginger, garlic, and a little salt.

1. Clean the hairtail and change the knife.

2. Add pepper, salt, and cooking wine to taste

3. Pour into a pan with 50% oil temperature and fry until golden brown.

4. Leave oil in the pot, add ginger and garlic slices and stir-fry until fragrant, add dried chili peppers, Sichuan peppercorns, spicy sauce, and hairtail fish.

5. Seasoning: a little sugar, chicken essence, monosodium glutamate, a little salt, cooking wine, pepper oil, sesame oil, stir-fry until fragrant and serve.

Spicy cucumber peel

Ingredients: cucumber, red pepper, salt, shredded ginger, peppercorns, dried red pepper, white sugar, sesame oil.

1. Wash the cucumber and cut into long sections, peel off the pulp and part of the cucumber flesh, and take a 0.3 cm thick cucumber skin; wash the red pepper, remove the stems and seeds, and cut into shreds.

2. Add cucumber peel and salt to the plate, mix well, marinate for 15 minutes, drain off the water, and sprinkle with shredded ginger and fresh red pepper. Heat the sesame oil in a wok, add peppercorns and dried red chili peppers, fry until fragrant, then turn off the heat, pour into a plate with cucumber peels, add white sugar, and mix well.

There are so many spicy dishes, which one do you think is more in line with your appetite? If you think it’s good, don’t forget to like, forward, and follow! Thank you for your support.