Stir-fried preserved pork with spicy crushed chili

Stir-fried preserved pork with spicy crushed chili

　　Zha Dajiao (spicy crushed chili) is a unique dish of the Tujia ethnic group, particularly renowned in the Yesanguan area of Badong. It is typically made after the White Dew solar term in the lunar calendar. The preparation involves washing fresh red chilies, finely chopping them, and mixing them with an appropriate amount of cornmeal and salt. The mixture is then seasoned with Sichuan peppercorns and dried tangerine peel, stirred evenly, and placed into a pickling jar. The jar is covered with vegetable leaves or banana leaves, and secured tightly with bamboo slices, then inverted and placed in a stone basin (though porcelain or wooden basins may also be used), with water added to seal out air. Since the advent of plastic wrap, it is common to cover the jar opening with plastic film, secure it tightly, place the lid on, and add water for sealing. After about a month, it’s ready to be either braised, steamed, or stir-fried before eating. Its color is slightly red, and the sour-spicy flavor is particularly distinctive. It is especially delicious when stir-fried with traditional cured pork, making the meal even more appetizing and increasing one's appetite.