Mud Fish
The particle of ginger
15g caraway
3g red pepper
Salt, MG, sugar, soy, thick-board bean sauce, cooking wine, chili powder some soybean flour
1.Get the viscera of the Mud Fish out and put the Mud Fish into the cooking wine for about 20 minutes.
2.Heating the oil and then put the sliced Mud Fish into it until the slices become straight. Then add the thick-board bean sauce and the chili powder. Fried the mixture until the fragrant smell comes out. Then add some water, soy, sugar, MG and cooking wine. Stew the dish until it becomes sticky and put the soybean flour into it. Finally spread the peppers and caraway on the dish.
When I studied in the high school, I got tired and upset sometimes because of the heavy workload. However, as long as I took a bite of the Red Pepper Braised Mud Fish cooked by my uncle, I would then have energy and passion for my life. The spicy flavor cheers me up and reduces the pressure for me. At that moment, I felt extremely relaxed and enjoyed because of the tenderness and the delicious flavor of the Mud Fish.
In my family, my uncle always prepares me a bunch of magical meals such as the Soar-Spicy Wang and the Red Pepper. Almost every Sichuan family believes that the best meals in the world are those cooked by the family. In Sichuan, people use the word “Jia Chang Cai”, which means family-cooked dishes in English, to describe the special flavors that can only produced by the family. Every Sichuanese love to talk about his or her special recipes and share them with others. Also, we love to invite others to join our family dinner and enjoy our family cuisines together. As my uncle said, for we Sichuanese, the best moment is having an abundant family dinner with the family and our friends.