Cutter mud

CHONGQING'S WEATHER HAS BEEN CLOUDY LATELY, WARM AND COLD, AND TURNED. DESPITE LIVING IN CHONGQING FOR MORE THAN 20 YEARS, THE CHANGING WEATHER IN CHONGQING IS STILL ELUSIVE. THE RISING SUN IS A LUXURY FOR THE WINTER AND WINTER HOLIDAYS, AND THE USUAL STATE IS THE FOG. WHEN THE CONCEPT OF PM2.5 WAS NOT SO POPULAR, WE THOUGHT IT WAS JUST A FOG, AND WHEN THE PM2.5 WAS INFESTED IN THE COUNTRY, IT BECAME CLEAR THAT OUR ANCESTORS HAD BEEN IN THE FOG FOR SO LONG, THAT SO MANY INHALABLE PARTICLES HAD BEEN INHALED, AND NO WONDER THAT CHONGQING HAD A STRONG LUNG. (PLEASE WRITE TO EJM2467) THE BEST CURE FOR THIS FESTIVITIES OF NON-RESIDENTS IS TO EAT CHILLY FOODS LIKE PEPPERS AND PEPPERS. SEVEN SISTERS, TWO GOLD BARS, PEPPERS, PEPPERS, PEPPERS; DRY PEPPERS, WET PEPPERS; PEPPER NOODLES, PEPPERS, CHILI BANDS; THE KINGDOMS OF CHILI ON THE TIP OF THE TONGUE; AND PEPPERS TO COUNT THE BEST OF THE BROOM. IT'S ALMOST IMPOSSIBLE TO GET DOWN TO CHILI. WE DON'T LIKE SPICY AT HOME, BUT WE HAVE TO EAT SPICY AT CHONGQING. WHY? CAN SOMEONE WHO CAN'T EAT CHILI CALL HIMSELF CHONGQING? WHEN I WENT TO SCHOOL OUTSIDE THE COUNTRY AND COULDN'T EAT CHILI, MY CLASSMATES LAUGHED AND WONDERED IF I WAS CHONGQING, AND I WAS UPSET. WHEN I CAME DOWN TO THE KITCHEN, I KNEW THAT CHILI WAS A TREASURE, AND THAT THE COOKING WAS SO EXCITING. IF YOU LIKE CHILI FRIENDS, TODAY THIS POT MUD IS A CURABLE DISH, SPICY SOUR, SOFT AND TENDER. A POT MUD, NOT A POT IN THE DISH, BUT A SPECIAL COOKING METHOD. THERE ARE TWO COMMON WAYS IN WHICH WE CAN MAKE FISH, ONE BY BURNING CLEAN FISH DIRECTLY INTO THE SOUP OF A PRE-COOKED CHOW, AND THE OTHER BY FRYING THE FISH WITH OIL ON BOTH SIDES, THEN BOILING IT BACK TO THE POT, MAKING IT SOFT. FISH AND MUDS IN THE AFTERMATH OF THE OIL FRYING, BECAUSE OF THE HIGH TEMPERATURE, THERE IS A LAYER OF LITTLE BUBBLE ON THE SURFACE, WHICH IS A BIT LARGER THAN IT WAS BEFORE, AND IT LOOKS LIKE IT'S COVERED WITH STARCH. THERE'S MORE POTS, PANS, MUDS, PANS. WE CAN MAKE THEM IF WE WANT TO EAT THEM. NO WONDER THEY SAY THEY'RE DELICIOUS. I NEVER MIND PEOPLE SAYING WE'RE GOOD, BUT IT MEANS TWO THINGS: ONE LIKES TO EAT, THE OTHER TO EAT. IT'S ALSO A TECHNICAL JOB. IT'S HARDER TO EAT. WHEN EATING, IT'S ALSO A WAY OF DOING THINGS, I'M KIND OF BEGINNING TO THINK THAT CHONGQING'S HOT CHARACTER HAS SOMETHING TO DO WITH FOOD. WELL, DON'T SELL IT, READ A BUNCH OF PICTURES AND TEXT, SPIT IT OUT. THEN LET'S SEE WHAT THE CURING POT MUD DOES TODAY