Chapter 534: Kill the New Year pig, fill it with blood sausage, and lard residue, it tastes so delicious! Chen Yuanyuan: Do you understand me? [Please subscribe]

In rural areas, there is a procedure for killing pigs.

The pigs need to be fasted one day in advance. They can drink water, but they cannot feed the pigs a mouthful of food. This can make the processing of large intestines, small intestines, pork belly and other ingredients much easier.

The fasting time cannot be too long.

If you have to fast for three or four days, the pigs will starve and lose weight, and may even experience muscle relaxation and fat loss, which will eventually lead to a poor taste and lack of flavor in the pork.

In the past, rural butchers did not kill the pigs directly after they bought them. This is the reason.

In addition, raising the pigs for a while before killing them can eliminate the stress and tension of the pigs, make the blood bleeding more thorough, and improve the quality of the meat.

Lin Xu carried Dundun, who was sleeping on a big bed with the old people, to the side of the pigsty. His cousin Zhang Chunsheng had already arrived. He was holding a cigarette in his mouth, carrying a basin of water and pouring it into the sink of the pigsty, and said to Lin Xu: <

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"Breakfast is being made in the house. Let's start after breakfast. There are a lot of pigs today and the work is heavy. You have to eat well before you have the strength to kill the pigs."

Lin Xu responded and saw that Shi Wenming had set up a large iron pot and charcoal stove in the yard that were only used when hosting banquets in rural areas.

The blower blows and the coal burns.

Second aunt Lin Hongxia is holding the water pipe connected from the faucet and adding water to the cleaned iron pot.

Cousins ​​such as Shen Jiayue, Chen Shaokang and Shi Moli got some browned steamed bun slices from somewhere and were gathering around the big iron pot, eating and watching the fun.

"Second aunt, how much water should be put in here?"

"It needs to be a big pot full. It will take a lot of hot water to shave the pig hair later, so we need to boil it more now."

Not far away, my cousin Jia Xingwang was squatting by the pool, carefully sharpening the razor.

This kind of blade is modified from a band saw blade. It is very hard and sharp. It is perfect for shaving pig hair.

Next to his pool, his uncle Chen Meide was busy cleaning the meat hooks one by one. On both sides were freshly wiped racks. There were three pairs in total, so that the whole pig could be hung and disemboweled.
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It can not only clean the internal organs, connective tissue and other debris in the pig's abdominal cavity, but also further remove congestion, making the meat more delicious.

In the kitchen, Chen Meijuan is making breakfast.

The aunt Lin Hongxin took a spatula and stir-fried half a pot of salt. The salt also contained spices such as peppercorns, star anise, cinnamon, and bay leaves.

These five-spice salt are used to make bacon. Rub the surface of fresh pork repeatedly, put it in a container and marinate it for two or three days, and then hang it up to make common bacon.

In the Yangtze River Delta region, this kind of meat is also called Nanfeng meat.

Han Shuzhen and Shen Guofu got up a little late. When they arrived, they saw people all over the yard busy working. Old Shen immediately rolled up his sleeves and started working.

Han Shuzhen went to the kitchen to help.

Although she is not good at cooking, she has no problem working next to Chen Meijuan.

For example, now, she is using long chopsticks and a slotted spoon to turn over the dough cakes that Chen Meijuan threw into the oil pan. The fried dough cakes are fragrant and full, and it is a laborious task.

Author's first choice.

On the stove next to it, pumpkin, millet, multigrain porridge and vegetable and lean meat porridge are being cooked. However, the vegetables have just been washed and the lean meat is marinating in the bowl. They have to wait until the rice porridge is completely cooked before adding it to the pot.

Soon, the pancakes were fried until both sides were browned and floated.

Han Shuzhen fished it out, first put it on the oil support on the oil pan to filter out the excess fat, and then put it into the large bamboo basket next to it.

In the steaming cabinet at the end of the kitchen, various steamed buns and flower rolls are being steamed.

"Is the meal almost ready?"

Lin Hongqi walked into the kitchen, looked at the fried pancakes in the pot, and couldn't help but swallowed.

This was his favorite delicacy. When he was young, he could eat two pancakes and a bowl of hot and sour soup, and he would not feel tired even after working in the fields all morning.

Chen Meijuan said:

"Just finish frying. If you are hungry, eat first. We will kill the pig later, so eat more."

Lin Hongqi looked outside and took out the fried pancakes. Lin Xu's cousins ​​immediately gathered around them. Soon, each of them took a piece of pancake and ran out to play.

Chen Shaokang also took out two boxes of crackers and various small fireworks that he bought at the nearby village canteen last night, and ate them while showing off to his cousins.

Not long after, breakfast was ready.

The whole family was in the restaurant, serving their favorite porridge, eating fried cakes, steamed Hanamaki buns, etc. On the table were steamed bacon and soy sauce duck made by Lin Xu.

In addition to meat dishes, there are also various small pickles, pickles, and the watermelon bean paste that Shen Jiayue never forgets.

"Are you going to start killing the pigs after dinner?"

"Yes, we'll start right after dinner. Six pigs may not be killed in one morning."

Lin Xu took a bite of the pancake. It was crispy on the outside and noisy on the inside. It tasted full of flavor and was mixed with the aroma of five spices, making the taste even richer.

Take a bite of the pancake, then pick up a piece of pickled cucumber and take a bite.

The crispy texture and salty taste not only dilute the greasiness of the pancakes, but also serve as an appetizer.

"This pickled cucumber is delicious. There are also chili peppers in it. It is spicy and delicious. I feel like everything is delicious when I go back to my hometown."

Shen Jiayue ate very happily. When she was a child, she had no relatives at home and was very poor. She was very envious when she saw groups of relatives from her neighbors during the holidays.

Now that we have finally become a big family, she feels a deep sense of happiness.

Chen Meijuan said:

"As long as you want to eat, mom will cook it for you every day from now on."

"Thank you, Mom!"

Lin Xu took two sips of porridge, finished the fried cake in his hand, picked up a freshly steamed bun, broke it open, and used chopsticks to pick up some steamed soy sauce meat, then pinched it like this and took a bite, it was delicious.

It will be a lot of physical work later, so eat as much as possible.

Only when you have eaten and drank enough will you have the strength to kill the pig.

In case the excellent pig-killing skills were not enough, he also used points to exchange for excellent pig-killing skills.

The task triggered by the technique is quite simple. Kill three pigs in five hours. For Lin Xu, this is as easy as drinking cold water.

After eating and drinking, Lin Xu took off his down jacket, put on a warm coat, and then put on the camouflage uniform that Lin Hongqi usually wore for work.

I also changed my pants into camouflage pants and high rain boots, and my pig-killing outfit was complete.

When killing pigs, you must wear old clothes or wrap them in a large apron so that you are not afraid of dirty things being splashed on your body. In addition, your shoes must be changed because they can easily get wet whether in pig blood or when soaking pigs.

Putting on rain boots in one step can effectively prevent this kind of thing from happening.

Others also changed their clothes, set up a stone slab in the courtyard, and then gathered in front of the pig pen and started catching pigs.

There are skills in catching pigs. You cannot catch them blindly. If you startle a pig, not only will you not be able to catch the pig, you may even be knocked to the ground by the pig.

The pigs must be driven out of the narrow pigsty first.

When the pig is not paying attention, just knock the pig to the ground.

Under normal circumstances, as long as the pig is knocked down, the slaughter will go smoothly.

When pressing, you should hold the pig's ears and tail to increase the pain of the pig, which can reduce the pig's struggle. Otherwise, if the pig being pressed kicks its hind legs, it may hurt people.

Zhang Chunsheng drove out a pig and sealed the pigsty.

Just as he was about to say that he should be careful, Lin Xu rushed over quickly, grabbing the pig's front legs with one hand, and pushing forward with force with the other hand. The whole pig immediately fell to the ground.

Shen Guofu, who wanted to help but had nowhere to start, was startled.

The son-in-law is tall and thin, and does not seem to have much strength. Unexpectedly, the big fat pig of more than 300 kilograms was overturned to the ground in one fell swoop.

This explosive power is really strong!

However, what he didn't know was that Lin Xu only learned the tricks of catching pigs with the help of pig-killing skills.

When knocking the pig down, do not grab the hind legs, because the hind legs have stronger jumping power. Not only is it easy to be kicked if you grab it rashly, but it is also easy to dislocate the wrist when the pig struggles.

But the front legs are not in such danger.

As long as you hold on tightly and use the inertia of the pounce to push the pig's body, the whole pig can be easily knocked over.

When the pig fell, Lin Hongqi and Chen Meide hurriedly grabbed the hind legs, while Lin Xu grabbed the upper part of the pig's trotters, pulled back hard, and pressed the front legs firmly against the pig's belly, while holding on to the pig with the other hand.

Ears, pull back hard.

By pulling and pulling like this, the upper body is basically controlled.

As long as the hind legs are pressed to death, the whole pig becomes pork on the chopping board - ready to be slaughtered.

When everyone has pressed down the whole pig, turn it over so that the pig is on all fours.

Lin Xu said:

"Each person grabs the base of one leg and lifts it up together. Uncle Chunsheng, please give me a command."

Zhang Chunsheng did not expect his nephew to be so strong. For the first time, he suspected that his nephew had not gone to college in the capital, but had been killing pigs for several years.

This technique is more professional than the pig butchers in the village.

He spit out the cigarette butt in his mouth, grabbed the pig's left hind leg hard, and shouted:

"One, two, get up!"

Everyone worked hard together, and the whole pig was lifted up.

Place it on the stone slab and let the pig lie on its side again, with its head sticking out of the edge of the stone slab.

Everyone grabbed the pig's legs, pulled the pig's tail, and pulled the pig's ears. Chen Meide even pushed his knee directly on the pig.
To be continued...