Ingredients: Conch meat, red pepper, Jiang Mo, onion, minced garlic, dried pepper, pepper, sesame oil, bean paste, salt, monosodium glutamate, sugar, vinegar and fresh soup.

1. Wash the conch meat, change the flower knife and blanch it thoroughly in boiling water.

2. Heat the oil pan, stir-fry the bean paste, onion, Jiang Mo, minced garlic, dried pepper and pepper, add fresh soup, salt, sugar, monosodium glutamate, vinegar, conch and red pepper, stir well, and pour in sesame oil.

Spicy snail

Ingredients: snail, chopped green onion, sesame, Jiang Mo, minced garlic, coriander leaves, spices, dried chili, pepper, soy sauce, sesame oil, chicken essence, bean paste and fresh soup.

1. Clean the snail, blanch it in boiling water, and take it out for later use.

2. Heat the oil pan, stir-fry the bean paste, Jiang Mo, minced garlic, spices and dried chili, add fresh soup, monosodium glutamate and snail, and take out after cooking.

3. Heat the oil pan, add pepper, soy sauce, sesame oil, chopped green onion, sesame and snail, stir well, and sprinkle with coriander leaves.

Spicy braised duck tongue

1. Wash duck tongue, heat it with oil in a wok, add ginger slices, minced garlic and dried red pepper until fragrant, add water, duck tongue, soy sauce, white sugar, aniseed and salt, marinate for half an hour, take out duck tongue, cool it, put it on a plate, add monosodium glutamate, Chili oil and mix well, sprinkle chopped green onion and cooked sesame seeds.

Spicy tofu

1. Dice or slice tofu, fry until golden brown, heat the pan, add sugar and stir-fry until red, heat water, tofu, salt and cooking wine, collect juice, take out and let cool.

2. Put oil in the pan, add onion, ginger, pepper and aniseed, fry until fragrant, pour into tofu, add Chili oil and mix well.

Spicy steamed pork with rice noodles

Ingredients: pork belly, rice, star anise, dried red pepper, cooking wine, fermented milk, sweet noodle sauce, soy sauce, monosodium glutamate, sugar and chopped Pixian hot sauce.

1. Wash the non-stick pan and heat it on high fire until there is no water in the pan. Turn it to medium-low heat, and pour the rice (not washed and kept dry) into the pot.

2. Stir-fry until the rice turns yellowish, add star anise and dried red pepper and continue to stir-fry. After 2 minutes, pour out the rice and remove the pepper and star anise for later use.

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

4. Cut the pork belly into large pieces, add the stir-fried star anise, add cooking wine, fermented milk, sweet noodle sauce, soy sauce, monosodium glutamate, sugar and chopped Pixian hot sauce, stir well and marinate for 15 minutes.

5. Add the beaten rice flour into the pork belly and mix it evenly with your hands.

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

7. Pour more water into the steamer, turn it into medium fire after the fire is boiled, put it into the steamer, cover it, steam for more than one and a half hours, and take it out.

Xiangzaozui pettitoes

Ingredients: trotters, Jiang Mo, chopped green onion, mash juice, soy sauce, tomato sauce, salt, rock sugar, water starch, cooking wine.

1. Clean trotters and chop them into pieces.

2. Heat the oil pan, add tomato sauce, ginger onion, cooking wine, mixed water, pig's trotters, soy sauce, rock sugar, salt and fermented glutinous rice juice, and use high fire 1 hour.

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

4. thicken the water starch in the pot and pour it on the pig's trotters.

Spicy huiguo zhutourou

1. Wash the pork head, marinate it and slice it; Wash green peppers, remove pedicels and seeds, and cut into rhombic slices.

2. Set the pot on fire, heat it with oil, heat it with oil, stir-fry the braised pork head slices, and add green pepper slices, dried pepper segments, pepper and garlic slices. Stir-fry ginger slices and shallots, and add salt, monosodium glutamate, sugar, sesame oil and cooking wine to stir well.

Spicy qiangguo fish

Ingredients: fresh fish, crispy paste, vegetable materials (ginger slices, shredded onion, carrot slices, celery festival, green pepper pieces, etc.), a little shredded dried pepper and fresh orange peel, salt, cooking wine, pepper, monosodium glutamate, litsea cubeba oil and salad oil.

1, after the fresh fish is slaughtered and cleaned, open large pieces, leave the head and tail in a basin and add vegetable material, salt, cooking wine and pepper for pickling for 5 minutes;

2. When the oil in the clean pan is burned to 50% heat, the fish head, tail and fish fillets are hung with crispy paste respectively, and when they are fried in the oil pan until the color is golden, they are poured out and drained;

3, put a little oil in the pot to heat up, stir-fry dried Chili and fresh orange peel, pour in fish fillets and add salt and monosodium glutamate to stir well, and pour a little litsea oil before taking off the pot to serve.

Spicy stir-fried mushrooms

1. Stir-fry salt and pepper: stir-fry salt in the pan, add pepper noodles, and stir-fry thick and thin pepper noodles for later use.

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

3. Whole egg paste: beat one egg evenly, add raw flour and flour, mix well, add salt, monosodium glutamate and pepper and mix well.

4. Put the mushroom strips into the whole egg paste and mix well. Deep-fry them in the pan, then remove and drain the oil for later use.

5. Put the wok on a strong fire, add oil to heat it, add dried pepper and pepper to stir fry until fragrant. You can add onion, celery and other side dishes to stir fry until fragrant, add mushrooms to stir fry evenly, sprinkle with salt and pepper, and serve.

Spicy griddle chicken

Ingredients: tender chicken, bean sprouts, shallot, garlic, ginger, dried red pepper, star anise, pepper, fried white sesame, salt, egg, soy sauce, sugar, chicken essence, cooking wine, hot water, black pepper and balsamic vinegar. 　　

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

2. Cut the dried red pepper into sections.

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

4. Put the soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix well for later use.

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

6. Stir-fry slowly until the chicken nuggets shrink and the fat inside is forced out.

7. Heat the pan, pour the oil into the pan again, add pepper, star anise, ginger and garlic, scallion, and stir-fry dried red pepper with low fire to get fragrance.

8. Pour in chicken nuggets, pour in seasoning and black pepper, stir-fry with high fire, add shallots and balsamic vinegar, and stir-fry until the water is completely drained.

9. Heat the griddle on the fire, add a little oil, add bean sprouts and salt, and stir-fry over low heat until the bean sprouts are cut off.

10. Pour the chicken pieces into the dry pot, sprinkle with white sesame seeds, and eat while heating on the dry pot.

Spicy yellow diced food

Ingredients: diced yellow pepper, bean sprouts, celery, garlic sprout, bean paste, dried chili pepper, salt, monosodium glutamate, cooking wine, pepper, monosodium glutamate chicken essence, sesame oil, chafing dish bottom material and salad oil.

1, clean the diced yellow pepper, add salt, ginger and onion, and marinate with cooking wine.

2, hot pot oil, watercress, hot pot bottom material, ginger and garlic rice, add fresh soup, bean sprouts, celery, garlic sprouts, cooking wine, salt, after cooked, remove and pour into the plate.

3, the yellow spicy diced, slow burning, seasoning after cooking: monosodium glutamate, chicken essence, stir fry and pour it on the dish.

4, hot pot under the oil dried pepper pepper, stir-fry, pour on the fish.

Spicy coir cucumber

Ingredients: cucumber, shredded green and red pepper, shredded ginger and onion, prickly ash, vinegar, sugar, salt and sesame oil.

1. Wash the cucumber, cut off both ends, cut it in half, dig out the flesh, make it into hemp fiber shape, cut it into long sections, and put it flat in the colander with the green skin facing up.

2. Put the wok on the fire, add sesame oil to heat it, pour it on the cucumber, and when the cucumber is green, remove the remaining oil and put it in a bowl.

3. Put the wok on fire, add sesame oil to heat it, fry the pepper particles first, remove them, then put the shredded red pepper and onion ginger into the wok, add vinegar, sugar and salt to stir-fry into juice, pour it on the cucumber and mix well, and put it on a plate with the green skin facing up.

Spicy shredded bean curd

Ingredients: shredded bean curd, red pepper, coriander leaves, Chili oil, salt, monosodium glutamate and sesame oil.

1. Cut the shredded bean curd into sections, soak it in warm water, soak it in boiling water, fish it in cold boiling water, cool it, take it out and drain it, and put it on a plate for later use. Remove the pedicels and seeds from the red pepper, wash it and shred it. Wash coriander leaves and cut into sections.

2. Put the shredded tofu, shredded red pepper and coriander into a large bowl, add Chili oil, salt, monosodium glutamate and sesame oil to taste, mix well and serve.

Spicy duck paradise

1 Wash the duck paradise (that is, the lips of ducklings are sold in bags in the market) with running water first, then put it into a boiling pot with ginger and onion and cooking wine to cook until it is just cooked, take it out and soak it in ice water with lemon juice to cool it for later use.

2. Put the duck in a pot in Paradise, add salt, chicken powder, oyster sauce, abalone juice, delicious fresh soy sauce, spicy fresh dew, duplicate soy sauce, baoning vinegar, white sugar, beef sauce, chicken juice, red oil, sesame oil and pepper oil, mix well, put them into a plate with wild coriander festival, and finally sprinkle with cooked sesame seeds and garnish mint leaves.

Spicy rabbit head

Ingredients: spiced rabbit head or fresh rabbit head, green pepper, onion, ginger, onion and garlic, spicy sauce, Chili noodles, salt, cooking wine, monosodium glutamate chicken essence, sesame oil, old oil and cooked sesame seeds.

1. Onion, green pepper and diced.

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

3. Halogen: marinate on low heat for 30 minutes. (Making brine: 1. Illicium verum, cinnamon, fragrant leaves, licorice, fennel, tsaoko, white button and other hot water to soak. 2. stir-fry the sugar color. 3. Stir-fried vegetarian spices: add oil in a hot pot, ginger onion, celery, shallot, onion and carrot, cook until fragrant, dry and take out, then add a proper amount of white wine, soak the spices and water, add sugar color, and marinate the rabbit head with salt to taste.

4. 40% to 50% of the oil temperature is too high.

4. Heat the pan with oil, spicy sauce, old oil or red oil, Chili noodles, ginger and garlic, and stir-fry with 1.

5. Seasoning: salt, monosodium glutamate chicken essence, sesame oil, cooking wine, rabbit head, cooked sesame seeds and chopped green onion can be added with celery, and stir-fry evenly.

Spicy shredded dog meat

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

1. Cut the dog meat into thick shreds, put it in a basin, mix well with salt, monosodium glutamate, Shaoxing wine and wet starch, and marinate it to taste.

2. Heat the wok with high heat, pour in vegetable oil and heat it to 30% to 40%, put the shredded dog into the oil pan and slip it, and pour it into the colander to drain the oil.

3. Leave a proper amount of base oil in the wok, add minced ginger and garlic, stir-fry until golden, add shredded dog meat, onion, shredded red pepper, salt, monosodium glutamate and Shaoxing wine, stir until cooked, pour sesame oil, and serve.

Spicy meat crab

Ingredients: meat crab, chilli sauce, ginger, garlic, chopped green onion, salt, cooking wine, pepper, sugar, sesame oil, cooked peanuts, dried fine starch, monosodium glutamate, vegetable oil and Chili oil.

1. Wash the meat crab after slaughter, uncover its shell, chop it into small pieces, put it in a bowl, add salt, cooking wine and pepper, mix well, marinate for 10 minute, and then stick it evenly to dry fine starch.

2. Put the pot on the fire, burn the vegetable oil to 60% heat, add the meat crab and fry it until golden brown.

3. Leave a little oil in the pot, stir-fry Chili sauce, ginger and garlic, add meat crab, cook cooking wine, Chili oil, salt, sugar and monosodium glutamate, stir-fry evenly, pour in sesame oil, take the pot and serve, sprinkle with chopped green onion and cooked peanuts.

Spicy potato chips jiamo

Ingredients: potato, flour, sesame paste, peanut butter, Chili noodles, pepper noodles, salt, monosodium glutamate, sugar, soy sauce, oyster sauce, vinegar, five-spice powder or thirteen spices, onion ginger, onion and salad oil.

1. Prepare a proper amount of potatoes, peel and wash them, cut them into thin and even slices, and soak them in water to remove starch for later use.

2. Add appropriate amount of flour and baking powder into the basin, add warm water of 40 degrees and mix evenly, knead into smooth dough, cover it and wake it up for half an hour, then knead the dough and exhaust it, rub the strips and roll it into a white flour cake with uniform size, heat it in a pan and put it directly into the cake blank to bake it, and then take it out for later use.

3. Take a large bowl, add proper amount of peanut butter, sesame sauce, oyster sauce and light soy sauce, and stir well for later use.

4. Take another pot, add a proper amount of pepper noodles, pepper noodles, spiced powder or thirteen spices and balsamic vinegar, stir well, put the pot on fire, pour a proper amount of salad oil to cook, add onion, ginger, onion and fried incense, take it out, burn it until it smokes slightly, pour it on the prepared pepper noodles, and stir while pouring it to get Chili oil.

5. Mix the appropriate amount of Chili oil with sesame sauce, add salt, monosodium glutamate and a little sugar, and the salt should be slightly heavier to highlight the sauce flavor.

6. Boil the water in the pot, boil it, then add the potato chips and blanch them until they are broken, remove them and let them cool for later use.

7. Cut the cake with a knife, then wrap the potato chips with sauce and put them into the cake to eat, or add some lettuce leaves.

Spicy duck gizzards

1. Clean the duck gizzard, slice it, cook it in a pot, remove and drain it, put it in a pot, add salt, monosodium glutamate, sesame oil and Chili oil, pickle it until the duck gizzard tastes good, and take it out and put it on a plate.

Spicy overlord elbow

Ingredients: clean pork elbow, ginger slices, chopped green onion, cooked sesame seeds, dried pepper segments, pepper, cooking wine, caramel, pepper, salt, white vinegar, white sugar, monosodium glutamate, sesame oil and red brine.

1. After scalding the pork elbow, apply caramel and white vinegar to the skin, fry it in an oil pan until the skin turns brown and take it out, then marinate it in a red brine pan and take it out, and make several cuts in the elbow meat.

2. Stir-fry dried chilli segments, pepper, ginger slices, lower elbow, salt, pepper, sugar and cooking wine in an oil pan, pour sesame oil on the elbow, and sprinkle with cooked sesame seeds and chopped green onion.

Spicy mamian fish

Ingredients: horseface fish, sesame, vegetable oil, salt, soy sauce, cooking wine, Chili oil, oyster sauce and soy sauce.

1. Clean the horse-faced fish, cut the fish with a knife, smear it with salt, soy sauce, cooking wine, Chili oil and marinate for 2 hours.

2. Heat the vegetable oil in the wok, add Chili oil and horseface fish, fry until the fish is cooked, add salt, oyster sauce and soy sauce, and stew until the fish tastes delicious.

3. After cooling, remove the horse-faced fish, put it on a plate and sprinkle with sesame seeds.

Spicy hairtail

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

1. Clean hairtail and change the knife.

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

3. Deep fry in an oil pan with 50% oil temperature until golden.

4. Leave the bottom oil in the pot, stir-fry the ginger and garlic slices, add dried Chili, pepper, chilli sauce and hairtail.

5. Seasoning: a little sugar, chicken essence, monosodium glutamate, a little salt, cooking wine, pepper oil, sesame oil, and stir-fried incense can be served.

Spicy cucumber skin

Ingredients: cucumber, red pepper, salt, shredded ginger, prickly ash, dried red pepper, white sugar and sesame oil.

1. Wash cucumber, cut into long sections, peel off pulp and part of cucumber meat, and take cucumber skin with a thickness of 0.3 cm; Wash red peppers, remove pedicels and seeds, and shred.

2. Put cucumber skin and salt into the dish, mix well, marinate for 15 minutes, then drain, sprinkle with shredded ginger and shredded red pepper. Heat sesame oil in a wok, add pepper and dried red pepper, fry until fragrant, turn off the fire, pour into a dish with cucumber skin, add white sugar and mix well.

So many spicy dishes, which one do you think is more in line with your appetite? If you feel good, don't forget to like, forward and pay attention! Thank you for your support.