Fugu Stewed Mixed Vegetables

Fugu Stewed Mixed Vegetables

　　Stewed mixed vegetables are the most common everyday side dish for lunch among the people of Fugu, enjoyed across the entire county. However, flavors vary, especially when it comes to winter-stored vegetables. In the eastern part, pickled salted cabbage is more common. Raw cabbages are cut in half lengthwise, salted layer by layer, then pressed in large earthenware jars weighted down with stone slabs. It takes two to three days for the moisture in the cabbage to be pressed out. The cabbage is then wrung dry and repacked layer by layer in the jar, again weighted down with stone slabs for storage. During winter, salted cabbage is used for all cooking, and especially when stewing pork dishes, sour cabbage is never used. In the western and southern parts, only sour cabbage is pickled. The process involves boiling the cabbage halfway, wringing it dry, salting it, packing it into jars, and pressing it with stones. Pork dishes are also stewed with sour cabbage. In the county town, salted cabbage was more common in earlier years, but now sour cabbage is more popular, as it’s easier and quicker to prepare—all done in one go. Stewed mixed vegetables can be simple or lavish, suitable for both the poor and the wealthy. Ingredients can include cabbage, kale (kohlrabi), red beans (string beans), spinach, or even squash, eggplant, and the like. The simplest version can be made by boiling potatoes and cabbage together without even using oil—just adding a bit of salt for flavor. A slightly better version involves heating oil in a pan, sautéing scallions and some seasonings to release their aroma, stir-frying the cabbage and potatoes, then stewing them until cooked. Adding tofu makes it “tofu stew,” while adding pork makes it “pork stew.” A more complex version is the refined mixed stew. First, diced potatoes and tofu are deep-fried until golden brown. Several eggs are cracked, beaten, and mixed with flour to form a thick batter, which is then scooped spoonful by spoonful into the hot oil to fry until golden (these are called “flour balls”) and set aside. Sliced braised pork (preparation method detailed in my work “A Collection of Fugu Home-style Dishes”) is cut into slices as thin as chopsticks. These are placed in a hot pan to render out the fat, then sautéed with scallions, garlic, ginger, vinegar, soy sauce, as well as Sichuan peppercorns, star anise, and salt to half-cook and lightly braise. After simmering briefly, vegetables (choose from cabbage, kale, or red beans) are added. When the vegetables are almost cooked, the previously fried tofu, potatoes, cellophane noodles, and flour balls are stirred in and simmered a little longer. Season with MSG and salt to taste and mix well. Meatballs or crispy chicken can also be added. It doesn’t matter if you add one or two more ingredients or leave one or two out—it’s still stewed mixed vegetables. This refined mixed stew includes both meat and vegetables, balancing fat and lean, and boasts delicious flavors. It’s an excellent home dish for special occasions or for serving guests. This type of stew, suitable for all economic levels and palates, young and old alike, is actually a reflection of Fugu people’s generous, simple, inclusive, and harmonious local culture—one that embraces coexistence, avoids exclusion, shows no disdain for the poor, and harbors no resentment toward the wealthy.