Stewed Meat

Stewed Meat

　　The stewed meat we make here is quite special, and its uniqueness lies in the tools used for cooking it. When winter comes and the sky turns gloomy with a light drizzle, the whole family stays indoors, with nothing much to do. So what do we do? We stew some meat. It's a way to nourish the body—usually too busy to find the time, but now, with nothing else on our hands, it's the perfect moment for some hearty stewed meat. There’s nothing quite like it, so warm and full of family atmosphere. At such times, we take out an earthenware pot, clean it up, and prepare a cured pig’s leg. We roast it until it turns golden yellow and crispy. Of course, if you have dog meat or donkey meat, that would be even better. But if not, something more common like a pig’s leg will do just fine. We take out the less frequently used earthenware pot, dust it off, and get it ready. Then we chop up the pig’s leg and add in some choice tonic ingredients like Maguan Gui (a premium type of Angelica sinensis produced in Xishan, Heqing), Sutiao Ginseng, bamboo fungus, and cardamom. Once everything is in, it must be an experienced elder who adds the water—because you only get one chance to pour it in. Once the pot is sealed, it can't be opened again until it’s time to eat. Add too much water, and you might not finish it all, which would be wasteful and could also ruin the flavor. Add too little, and the contents might burn, which would be an even bigger loss.

　　Once the right amount of water is added, we take a bowl that’s roughly the same size as the opening of the earthenware pot. We knead a lump of flour into a dough and use it to seal the bowl tightly over the pot’s mouth, making sure there isn’t even the tiniest gap for air to escape. A little water is added to the bowl to prevent it from cracking under the intense heat, which could otherwise cause the pot to lose its seal. We don’t use an open flame either. Instead, we use coarse rice husks—the rough chaff that comes from milling rice. These husks are piled up, and the earthenware pot is buried inside. We then light the husks on fire and let them burn slowly. The pot, buried within, heats up gradually and begins to cook the contents at a slow, steady simmer—“pung, pung, pung...”—until the pig’s leg, Angelica sinensis, bamboo fungus, and other ingredients become translucent. That’s when you know it’s perfectly stewed. Of course, this process takes about ten hours. Usually, it starts in the evening and isn’t ready until the next day. The gentle, consistent heat simmers the tonics just like “moistening things silently,” gradually drawing out their medicinal properties. When you finally open the pot, a rich, heartwarming aroma wafts out—mellow and soothing, not harsh or dry. This gentle nourishment is the greatest feature of this dish. Eating it fills your whole body with warmth and vitality—it’s truly one of life’s great pleasures.