The next day, after breakfast.

The village banquet chefs have already arrived, and they have also brought a few helpers who are responsible for serving dishes.

They cut meat, kill fish, and got busy preparing for the noon banquet.

If you book a table, the price is usually tens of dollars per table according to the agreed price. The person who books the table does all the work, and the host is only responsible for providing the ingredients and does not need to worry about anything else.

This type of package is called a small package, and there is also a type of large package, where the host does not even have to take care of the ingredients. The organization of the table takes care of everything, even the tobacco and alcohol.

This kind of table usually costs about five to six hundred yuan, or even more depending on the owner's requirements.

However, the Lin family did not have to reserve the table for the banquet this time, because both Lin Xu and Shi Wenming were good at it, so there was no need to reserve it for others.

This time they are offering wages.

The whole process, starting from yesterday afternoon to ending at noon today, is three to four hundred yuan a day for the master chef, and one hundred yuan for the helper responsible for serving food.

"Start killing sheep?"

"Let's get started!"

Lin Xu took the sharpened knife, exchanged it for a sheep-killing technique, and then came to the two sheep.

The sheep are not particularly big, they are about one year old, and the meat is relatively tender.

Basically, when killing a sheep, the sheep's blood is first drained. After the sheep's blood is boiled in water and turned into blood clots, it can be added to the haggis or made into a delicious dish - boiled sheep's blood.

The method is very simple. Cut the sheep's blood into small pieces, blanch it and put it in a bowl. Pour soy sauce, vinegar and condiments into it, then add a handful of dried chili peppers and a pinch of dried Sichuan peppercorns, and pour hot oil over it.
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Finally, add a little coriander, stir all the spicy oil seasonings evenly, and the dish is complete.

The mixed braised sheep blood is spicy and fragrant, and is an easy appetizer to go with wine.

In addition to sheep blood, other blood, such as pig blood, duck blood, etc., can also be made in this way, and the taste is also very outstanding.

There are certain things to do when killing a sheep. You need to tie one front leg to the staggered hind leg, that is, tie the left front leg to the right hind leg, or tie the right front leg to the left hind leg.

After tying, press the sheep to the ground, with the untied front leg at the bottom and the tied front leg at the top.

Then use a sharp knife to cut off the trachea and blood vessels of the sheep's neck and drain out the sheep's blood.

During the bloodletting, the untied sheep's hind legs would continue to struggle and kick. When Lin Xu saw Zhang Chunsheng trying to press that leg, he quickly stopped him and said:

"Uncle Chunsheng, don't press that leg. It's difficult to release the sheep's blood. Only by moving that leg can it be released completely."

Sheep's blood vessels are relatively thin and bleeding is not easy. It is necessary to keep a lamb leg moving so that the sheep blood will continue to flow and eventually flow out from the carotid artery.

The cleaner the sheep blood is, the lighter the mutton taste will be.

After draining the sheep's blood, you cannot disembowel it immediately, but peel off the sheep's skin.

Skinning freshly killed sheep is very simple. Except for some key parts that require a knife, other parts will basically fall off with just a push.

After taking off the sheepskin, hang the sheep up and start disemboweling it.

Open the sheep's belly, pull out all the internal organs, and then clean out the blood clots and some mucous membranes in the abdominal cavity, and then use a knife to dissect it.

Lin Xu first disassembled the sheep, removing all the hind legs, front legs, ribs, neck and other parts, and then started cutting the hind legs.

There are parts of the lamb's hind legs that cannot be eaten, such as the cloud skin on the buttocks, which is the fascial tissue that grows on the surface of the lamb due to long-term exercise.

Not only is this part hard to chew, but it also smells like mutton, so it needs to be removed.

In addition, some fascia in the lamb leg must also be cleaned, so that the lamb will not taste unpalatable.

After removing the fascia, use a knife to chop the mutton into three-centimeter square chunks.

The hind legs, spine, ribs, front legs, neck, these parts were simply processed and chopped into pieces of meat. Then the mutton was soaked and started to kill another sheep.

Under normal circumstances, when making salt-fried mutton, apart from cleaning the wool on the surface after peeling the skin, there is no further cleaning.

Do not soak the chopped meat in water and do not blanch it during cooking.

In this way, you can enjoy the fresh flavor of the mutton itself, without adding sugar at all, and it will have an obvious sweet aftertaste effect.

But the salt-fried mutton is made from sheep that grew up eating medicinal herbs around Datong. The meat quality of the goats in the Central Plains is not as good as that of the mutton there, so it still needs to be soaked.

Otherwise, the mutton produced will have the smell of goat.

After the second sheep was slaughtered, it was also chopped into three-centimeter square pieces of meat and soaked in water.

Taking advantage of this time, Lin Xu saw that the fish had been slaughtered, so he went over and told the master chefs the essentials of cutting sweet and sour carp.

When I make this dish in my hometown, I basically just cut it with a diagonal knife, but if I want the sweet and sour carp to be delicious, I have to cut the fish with a peony cutter, so that the fish body can be fully expanded and the fish meat will be more crispy when fried.<

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Sweet and sour carp has a crispy texture when the fish is wrapped in batter and fried, so this feature should be highlighted as much as possible.

"Hey, this flower knife looks better than the oblique knife. I didn't expect to learn a trick when I come to work."

While several master chefs were changing their knives, Shi Wenming took a few slaughtered grass carp and herring and began to chop them into pieces. These fish pieces were used to make smoked fish.

While he was busy, he told Jia Xingwang, who was holding hands next to him, about the taste of the smoked fish:

"It's crispy on the inside and has a sweet and salty sauce on the outside. It tastes very enjoyable and is perfect for drinking."

Jia Xingwang smiled and said:

"Then I will eat a few more pieces at noon today. I like to eat this kind of fish."

At ten o'clock in the morning, Lin Xu took out the soaked mutton, added it to the large pot after controlling the water slightly, and then added a bowl of water along the edge of the pot. After it boiled over high heat, he covered the pot and simmered over low heat.

When the water in the pot first boils, it looks like the bottom of the pot is going to be mushy.

But within a few minutes, the water contained in the mutton will be forced out by the heat, which is a lot more than the initial bowl of water.

The principle of salt-fried mutton is to use the moisture contained in the meat to stew the meat. When the water is stewed and only the fat is left, the mutton is almost cooked.

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Lin Xu put the lid on the pot and went to do other things.

After a while, open the lid and take a look, and use a spoon to turn the mutton in the pot. This will not only help the mutton mature, but also allow the moisture in the meat to seep out better.

Shen Jiayue stood aside, looked at the mutton in the pot, and asked curiously:

"Aren't you going to add seasonings and spices now?"

"If you don't add it, adding the salt too early will kill the moisture in the mutton. Wait until the meat is completely cooked before adding it."

When making salt-fried mutton, add the salt as late as possible. Basically, the water in the pot is boiled out and only the fat is left before adding it. The so-called salt-fried mutton comes from this step.

However, we are using goat meat today, and the meat is firmer than sheep meat, so we have to make it earlier, otherwise the mutton will not taste good and the two sheep will be wasted.

After another twenty minutes, the mutton in the pot was completely cooked, and only a little bit of soup was left, but more and more mutton fat was added.

Lin Xu grabbed a handful of large-grained sea salt that had a better freshness-enhancing effect, put it in, and added a handful of dried chili peppers, stir-fried, covered the pot, and continued to simmer over low heat.

It's said to be stewing, but it's actually more like frying.

Because most of the bottom of the pot is grease, there is very little real soup.

This is actually the secret to the delicious taste of salt-fried mutton. First, stew the meat over low heat until it is thoroughly cooked, and then use the fat of the meat itself to fry the surface of the meat until it turns brown.

Moreover, adding salt when frying can make the meat more flavorful and more delicious.

In this way, not to mention mutton, even ribs and chicken can produce similar results.

“It smells so good!”

Shen Jiayue sniffed and thought the mutton tasted great.

Lin Xu held her hand and said:

"I'll let you eat more later. Come on, I'll take you to say hello to everyone."

At this time, most of the relatives and friends from my hometown have arrived. They are sitting in the yard eating wedding candies, cracking melon seeds, and chatting about the children's studies and preparations for the new year's goods.

Several relatives set up a table at the entrance of the courtyard as a ceremony table, with cigarettes, wedding candies and melon seeds placed on it.

Guests who come will take the initiative to come over, take out gifts, and smoke a wedding cigarette. Those who don't smoke will eat wedding candy or melon seeds. No matter what, they must be happy.

In addition to relatives and friends at home, Lin Hongqi also has many former colleagues from China Merchants Bureau and the Human Resources and Social Security Bureau where Chen Meijuan once worked.

Under normal circumstances, not many people attend weddings and funerals at the homes of colleagues who have resigned.

But Lin Hongqi is different. Not only has he attracted hundreds of millions in horse farm projects, but he also drives a multi-million Range Rover. Such a person is naturally worthy of maintaining a relationship.

"Director Lin, congratulations, Xiaoxu and his wife are really talented and handsome."

"When Director Lin resigned to run the scenic spot, I thought it was a risky move. Unexpectedly, not only did his career flourish, but he also became in-laws with a big boss in the capital. It was so enviable."

"Director Lin, we must not forget these old colleagues in the bureau in the future."

"..."

Lin Hongqi chatted with them politely, and occasionally told interesting things about work.

As for the relatives of the Lin family, all their attention is now on Shen Jiayue. She is taller and better looking than many men. She is also a college classmate of Xiaoxu, so the marriage is impeccable.

Lin Xu led Shen Jiayue to greet relatives, and received another round of praise.

After praising him, he scolded his own children for not working hard in school, otherwise they could have been admitted to a university in the capital and found a wife in the capital.

The high betrothal gifts in the Central Plains have put many parents under great pressure and cannot afford to marry a daughter-in-law.

They thought big cities were more serious, but after chatting with Shen Guofu and Han Shuzhen, they discovered that there was no such thing as a bride price in big cities.

However, big cities are not that easy to live in. Without a stable job or a house of your own, marriage is relatively far away.

In order to prevent these relatives from falling into the emo mood, Han Shuzhen took the initiative to change the subject and chatted with everyone about the screening and diagnosis of digestive system diseases.

As the director of the Department of Gastroenterology at Yanjing People's Hospital, her medical literacy is beyond praise.

Through chatting, she suggested that Lin Xu’s cousin go to the hospital for a gastroscopy, and she also suggested that a cousin and uncle go get tested for Helicobacter pylori.

"You have to maintain your body and have regular physical examinations. Blood tests in that kind of unit usually can't detect any major problems. You should have a cancer prevention physical examination and a gastrointestinal endoscopy every year. If you have any high blood pressure problems, take medicine and exercise actively...
To be continued...