1. Make sure it's a hot pepper variety, then pick it up and dry it. If it is not a spicy variety, or it has not grown up, it is not spicy or not very spicy. I have two packages of peppers at home, one is super spicy and the other is tasteless. These two varieties are different. For example, net red pepper devil pepper, this must be biting!
2. Pepper is closest to hot oil. Dried peppers are easy to overdo. It's either burnt or burnt, only bitter and not spicy. The easiest way is to add pepper when the oil in the pot starts to have a temperature, and add onion and ginger when the oil starts to turn red, and start cooking. This skillfully grasps the heat, which not only ensures that it is not too hot, but also maintains the spicy taste, so that the taste of pepper is good.
3. Be selective when making dried peppers. You can't use all the dishes at once, especially if you like spicy food. It's easy to make this mistake. For example, people who eat children or people who don't eat spicy food, and for example, if there are light dishes that don't need Chili, don't put them in, just a few spicy ones.