Big Pot Stew

Big Pot Stew

　　Big Pot Stew

　　In the village, big pot stew is made in enormous iron pots—huge ones fixed onto large, mud-plastered stoves, with bellows nearby. Sliced pork belly, chopped cabbage and winter melon, soaked kelp, as well as vermicelli and pre-fried vegetarian meatballs, along with seasonings like scallions, ginger, garlic, soybean paste, salt, and more. Oil is poured into the pot, firewood is lit beneath the stove, and the bellows are pumped with a whoosh, sending the flames roaring to life. Once the oil is hot, Sichuan peppercorns are added, followed by a generous scoop of soybean paste from the jar, stirred vigorously with a large iron spatula. Amidst the sizzling sounds, the rich aroma of the paste quickly fills the entire room. After the paste is well fried, scallions, ginger, garlic, and pork slices are added and stir-fried. Then water is poured into the pot, along with the vegetarian meatballs. The bellows are pumped to full strength to increase the heat until the water boils. Cabbage and winter melon are then added, followed by salt. Once boiling, the heat is reduced to a gentle simmer. Finally, vermicelli and kelp are added and cooked until soft and tender before the fire is turned off.