Fuyuan Pickled Vegetable Pig Trotters

Fuyuan Pickled Vegetable Pig Trotters

　　Fuyuan Pickled Vegetable Pig Trotters is a specialty dish from Fuyuan County in Qujing City, Yunnan Province. This delicious and nutritious meal is suitable for a wide range of people and offers many therapeutic benefits. The tangy pickled vegetables complement the pig trotters perfectly, preventing any greasiness.

　　The pickled vegetables are salty and sour, with a crisp and tender texture, bright color, and an appetizing fragrance that refreshes the mind and helps sober up while cutting through richness. They not only enhance appetite and aid digestion but also improve the body’s absorption of iron. Pig trotters are neutral in nature, sweet and savory in taste, and benefit the spleen and stomach. They help strengthen the spleen and boost energy, nourish weakness, replenish kidney essence, and strengthen the waist and knees. As noted in *Bielu*, they “treat various sores caused by injury or trauma and promote lactation.” *Sui Xi Ju Dietetic Spectrum* states that pig trotters “replenish kidney essence and strengthen the spleen yang, nourish stomach fluids to smooth the skin, build muscle and heal abscesses, support blood flow to enrich breast milk, and are more nourishing than regular meat.”

　　How to Cook Fuyuan Pickled Vegetable Pig Trotters:

　　Ingredients: 2 pig trotters, 1 large head of pickled vegetables (or substitute with shredded pickled radish)

　　Seasonings: ginger, garlic, scallions, spices (star anise, sandalwood, fennel, cardamom, nutmeg, black cardamom, bay leaves, cinnamon, dried tangerine peel), dried chili peppers, dried Sichuan peppercorns, cooking wine, sugar, salt, chicken bouillon, an appropriate amount of cooking oil, and water

　　Preparation: First, clean the pig trotters, chop them into small pieces, and set aside (it’s recommended to buy pre-cleaned trotters to save effort—preparing them yourself can be quite a hassle!).

　　Cooking Steps:

　　1. Remove the stewed pig trotters, drain the excess water, and set aside. Strain the original broth, removing the spices and residue, and set aside.

　　2. Wash the pickled vegetables, squeeze out excess moisture, and cut them into thick strips. Set aside.

　　3. Heat an appropriate amount of oil in a wok. First, lightly fry the dried chili peppers and Sichuan peppercorns in a small strainer. Then add sliced ginger, garlic, and scallions and stir-fry until fragrant.

　　4. Add the pickled vegetables and stir-fry until aromatic. Adjust with an appropriate amount of sugar to enhance the flavor.

　　5. Add the stewed pig trotters and the fried dried chili peppers and Sichuan peppercorns, then stir well.

　　6. Pour in the original broth, bring to a boil over high heat, then reduce to low heat. Cover with a lid and simmer for about 15 minutes. Add an appropriate amount of salt and chicken bouillon to adjust the flavor, and it’s done.