Laba Wheat Gruel

Laba Wheat Gruel

　　  A Qinghai-style dish. It is a porridge made by boiling husked wheat grains along with small pieces of beef, mutton, or pork, seasoned with spices. Locals typically eat wheat gruel on the eighth day of the twelfth lunar month, though in some areas, it is also consumed on the second day of the second lunar month. In rural areas, a clean, thickly iced riverbank is chosen to chisel an ice mortar, where wheat grains are placed and then pounded with a stone pestle or wooden stick to remove the husks—some also use a stone mill for dehusking. The wheat gruel is put to boil the night before Laba Festival. First, chunks of beef, mutton, or pork are stir-fried in hot oil, seasoned with salt, Sichuan peppercorns, ginger, and star anise, then water is added and the wheat grains are poured in. Once boiling, the mixture is simmered over low heat while being stirred occasionally to prevent sticking or burning. By the morning of Laba Festival, the meat becomes tender and the wheat grains fully cooked, resulting in a thick, uniquely flavorful wheat gruel. Adding shredded garlic sprouts enhances the aroma even more.