How long has it been since you've had a meal cooked by your mom? Remember your mom's best specialty dishes?

I went home once a few days ago, so it's probably only been about a week or so since I've had mom's cooking. I'll be honest, I've always thought my mom's cooking wasn't nearly as good as my cooking. First of all, it's a matter of taste, because it's a little bit bigger than mine, so she puts very little salt in her cooking.

Salty as one of the main flavors, if it is a little less than their own taste, then the whole dish is a little tasteless. So a lot of times, when she cooks, she has to make two portions, one for herself and one for me.

So a lot of times I do my own cooking, my own stir-frying and so on, and she just has to be responsible for buying the raw materials for the dishes I want to eat. So even though she often goes out for like three or five days sometimes, as long as she pays me or gives me the ingredients to prepare, she never worries, I'll starve to death.

However, although my mom's cooking was never to my liking, there was one dish that I really loved. It's the Purple Red Chili Pepper Stir-Fry with Black Bone Chicken. The strongest flavor in the depths of my memory, which I will never forget in this lifetime.

Grandma's family raised chickens are all bone chicken, every year when the purple red pepper is ripe. Grandma would always bring some purple red peppers, plus her own chickens to the city to see us. Normally, she also comes often to deliver some seasonal fruits and vegetables to help ease our burdens, and she has worked hard all her life for her children.

Sometimes she would just make this one dish for us to eat, sometimes my mom did. Truly, my grandmother was the best cook, no matter what the dish was, he could make it delicious, and my mom only inherited this one dish from her, Stir-Fried Ubiquitous Chicken with Purple and Red Peppers.

This dish is held together mostly by the raw materials, and the recipe is actually really simple. First, you fry the chicken in vegetable oil or tea oil to get over the flavor once. Then cook it directly in water until the chicken is almost 70-80% cooked.

Cover the chicken with the purple and red chili peppers that have been cut up long ago, simmer for about three minutes, and then start stir-frying, stir-frying over high heat. You can stop when the broth is not visible to the naked eye, and then the bottom of the pan is still slightly mushy. Then you can load the plate, and so the plate is loaded, you will find that has been fried dry soup slowly, from the chicken or chili peppers inside the penetration out.

? At home to do their own green pepper bacon

Not only for this dish adds a few flavors, and the flavor of the soup is completely penetrated into the chicken, not only chewy, but also children have nutrition, the most important thing is that the taste is really delicious.

But this dish can only be one of my fondest memories, because my grandmother has gone away and never had the chance to eat this dish again.

There have been attempts to make this dish, but it just doesn't have the same flavor as it used to.