Yi Family Bone Stew

Yi Family Bone Stew

　　After slaughtering the New Year’s pig, Yi families in Chuxiong showcase their ancestral culinary skills, using locally-sourced, eco-friendly ingredients to prepare a variety of delicious Yi dishes.

　　Bone Stew

　　Bone Stew, with its distinctive flavor, is a cured pork dish widely enjoyed across the Yi communities in Mouding. As a genuine traditional food, it is highly favored by the local people.

　　Whenever a New Year’s pig is slaughtered, every Yi household prepares Bone Stew to ensure a flavorful and aromatic dish graces their table in the coming year.

　　After butchering the pig, the blood, internal organs, and the finest loin meat are served to guests; the ham and front pork leg are cured and hung to dry. Finally, the pig bones are used to make Bone Stew.

　　The main ingredients for Bone Stew are pig bones and pork belly, with seasonings including shredded ginger, cardamom powder, cooking wine, and salt.

　　Preparation Process

　　First, chop the pig bones into small pieces. Boil the pork belly until it is 90% cooked, then remove it and let it cool before dicing it into small cubes. Mix the chopped bones and diced pork belly with the seasonings until well combined. Pack the mixture tightly into an earthenware jar, filling it up to the shoulder of the jar. Pour a layer of lard on top to seal it, then cover the opening with plastic wrap. Store it in a cool, dry place for about six months before it’s ready to eat.

　　Be sure the jar is tightly sealed to prevent air from entering. Otherwise, the Bone Stew may spoil, turning yellow and becoming inedible. Properly made Bone Stew should be red in color, with rich, authentic flavor. The cured Bone Stew can be used to cook congee, noodles, rice vermicelli, or soup. Alternatively, take a suitable amount, place it in a bowl, and steam it on top of cooked rice or in a steamer. The aroma alone is enough to make your mouth water.

　　Pig bones are rich not only in protein, fat, and vitamins, but also contain large amounts of calcium phosphate, collagen, and ossein. They offer high nutritional value. By Zhang Zewu (Source: Chuxiong Micro Travel)