Ask the chef for an answer. Some of my dishes in the restaurant are very spicy, and they don't look like peppers. For example, there is a spicy dish, wine.

There is a saying in the industry that "spicy is not spicy". The common method is to make Chili oil and put it directly into the dish to eat. It's better to eat less dishes like spicy strips. As our teacher said in class, this dish is usually added with something similar to Chili essence, and it should be difficult to achieve that spicy effect by normal cooking methods. For reference only!