The director shouted "wealthy" in one mouthful, asking Yan Shugang, Xu Baoshan and others to be quite delicious.

But they can't do anything about it, who makes them have no good son?

"Ah..." Zhao Youcai smiled and answered Chu Anmin's words, saying, "Where am I working as a guard for the camp and forest now?"

"Guarding the Forest?" Chu Anmin heard this, looked at Zhao Jun beside him, and then said to Zhao Youcai: "Are you going too?"

"Yeah." Zhao Youcai smiled and said, "After all, the child is young, I don't feel at ease with him."

After hearing what he said, before Zhao Jun could react, Zhang Guoqing curled his lips first.

"That's OK." Chu Anmin suddenly remembered something and asked Zhao Youcai, "Youcai, they went to Little Redwood that day, have you gone?"

"I don't." Zhao Youcai glanced at Zhao Jun, secretly hated in his heart: "I've gone all the time, I won't take me!"

But thinking so in my heart, Zhao Youcai said to Chu Anmin: "You can't go all of them. You have to have a guardian patrolman, so I'll stay."

"Well, this is the pair!" Chu Anmin nodded and said, "You have to take care of this place at home."

Hearing Chu Anmin's words, Zhao Youcai nodded with a smile, but Zhao Jun realized that he had not patrolled the forest after he was transferred to the post. Isn't this a bit unreasonable?

But then I thought, if I ran to the mountains and fought around, wouldn’t that be considered a forest patrol? Isn’t it really a cost to go up the mountain, and feed the dogs. That’s why I didn’t even ask the forest farm to reimburse me.

Just as Zhao Jun was thinking about it, Zhang Lifu used his arms to break the two hind legs of the white pig. Han Dachun used a knife to cut the ribs on the front of the pig's chest.

The pig's chamber was completely opened, and Han Daming hugged the large dumplings of pig intestines and pig's belly into the big basin.

At this time, there was still hot water in the big pot. Zhou Jianjun took a scoop and poured water into the kettle. After filling it, it was convenient to lift the kettle and water the intestines and pick it up.

After Zhou Jianjun poured the water, Zhang Guoqing took over the kettle. Picking intestines is a technical job, and most people can't do it well.

Zhang Guoqing was professional. After Zhou Jianjun gave him the kettle with confidence, he carried the water tips to press the water.

I still have to boil water in the pot, and I still have to use it to cook meat and stew vegetables later.

Han Dachun took off his heart, liver, and lungs and placed them in another large water tip. At this time, Liu Jinyong took an axe and cut the entire pig away from his spine.

A pig was divided into two fans, and the two brothers of the Han family used a knife to cut off the pork oil.

The grain pig is really fat. It is a big pot that is hugged by one person, and a full pot of pork and oil is filled with it.

The Han brothers continued to peel the mucous membrane under the oil and removed the messy things. The two used the knife to remove the pig's hind legs and hindrance together.

Next is to remove the ribs and pull the two ribs onto the chopping board next to it. Each rib is divided into two and a half. Li Baoyu put one of the ribs in a large basin and washed it with clean water.

The frozen goods need to be blanched before cooking, but the newly killed pigs or poultry do not need them, just clean them.

When washing, you can't chop into small pieces before washing. In that way, each piece of meat will be eaten with water. When stir-fry before stewing, the water will no longer be fried.

The washed ribs fell on the chopping board again. Li Baoyu raised the machete, and Liu Jinyong chopped the ribs by swinging the axe.

The Han brothers over there were still pigs and unloading meat, and unloading the front legs and the front groove downward, leaving only the waist plate.

The two are covered with fat and thin, but they are less fat and thin. The grain pigs are still so big, and the meat is fat.

After twenty or thirty years, many people will not be able to eat such fat meat. But these days, the fatter the better.

"Oh, this meat is so good!" Chu Anmin raised his hand and gestured to Zhou Chunming beside him, "I think I have two fingers of fat."

"I have it." Zhao Youcai, who took off his gloves, agreed, and then took out Shi Linyan from his pocket.

There are also many people. Zhao Youcai's pack of cigarettes was opened and it disappeared in an instant.

Chu Anmin held Shi Lin cigarette in his mouth and said to Zhao Youcai: "Youcai, I'll get you a cigarette."

As he said that, Chu Anmin turned around and walked out of the yard. Zhao Youcai and others followed and saw Chu Anmin take out a Hongta Mountain from the car. Then, he didn't allow Zhao Youcai to refuse, so he stuffed the cigarette into his cotton monkey's pocket.

"Let's go back and smoke this cigarette." Chu Anmin said to Zhao Youcai: "This cigarette is OK."

"Yeah." Zhao Youcai smiled and said, "I smoked the cigarette two days ago, but I just smoked it."

As he said that, Zhao Youcai glanced at Zhao Jun again.

"Okay, you have money." Chu Anmin smiled and said, "Your life is good."

Zhao Youcai laughed and greeted Chu Anmin into the house.

At this time, the meat was unloaded, and those who didn't work entered the house. They entered the east house of Zhao's family, went to the kang to chat, smoke, and drink tea.

Outside the house, the Han brothers had already separated the waist plate and placed the divided pieces of meat on the chopping board.

Before the water boiled, two large pots were put into the pot, and then the waist plate was covered with the pot without waiting for the water to boil, and then put the pot in the pot no matter how much it was, until the pot was filled.

In another pot, the heart, liver, lungs, and pork belly are cooked.

"Daming, go." Han Dachun waved to Han Daming. Han Daming put the basin of chopped ribs on the wall, then climbed over the wall to the Li family and stewed the ribs in the Li family's pot.

At this time, Jie Zhong and Jie Chen came back with the burned pig head.

Just then, the large pot on the Zhao family's outer room boiled water. Xie Chen pulled out the water, mixed the cold water prepared in advance in a large basin, and then soaked the black pig's head in warm water.

The pig's head was soaked for more than ten minutes and it was cleaned with an iron brush. When he got it outside, Han Dachun was pulling the pig's liver and lungs out of the pot.

There are too many people today, so I can only put these in the water together and stir-fry them.

The pot was empty, but the pig's head was standing on its back. Han Dachun asked Li Baoyu to split the pig's head with an axe.

"Uncle Dachun." Li Baoyu immediately asked Han Dachun, "Let's do a pig's face?"

"I see you look like a pig's face." Han Dachun smiled and said, "How many tables are there in your Uncle Zhao's house? Which table should you put on the pig's face? Which table should you put on the two pig's face? What table should you put on?"

"It's so familiar to ask you to cut it apart." Zhang Yuanmin said, and Han Dachun said, "Yeah, hurry up Baoyu."

This chapter is not over, please click on the next page to continue reading! At this time, everyone else has entered the house. Those who stayed outside to work are all from the Zhao family.

The Han brothers, Zhang Lifu, the Jie brothers, Li Baoyu and Zhang Yuanmin.

At this time, Han Daming came from the West Courtyard, and Han Dachun asked him: "Daming, you are out, who will see the blame?"

"Ru Hai is watching." As soon as Han Daming said this, Han Dachun immediately changed his face and said, "You are just nonsense. Can he watch six?"

"He said he would be sure to see it." Han Daming smiled and said, "I said I would not understand it, so he came to see you."

"It's useless to clean up." Han Dachun, who was amused by these words, chose to believe Li Ruhai once.

"Daming, look at the pot." Han Dachun said to Han Daming while cutting the fat diced meat: "When the old soup is ready, I will put it out and fill it with blood sausage."

The blood-filled sausage here is not a soup that can be mixed into the blood, but a soup that can be mixed with meat.

In addition, you also need to add seasoning and chopped green onion and ginger.

Like some other people's homes, there is something they really know how to eat, just like Han Dachun, cut some fat diced meat in it.

As soon as Han Dachun finished speaking, Zhao Jun came out of the house with a basin. He filled the basin with half a pot of chopped green onion and ginger. On the top, salt and pepper could be seen.

After a while, pour the hot old soup on it to stimulate the aroma of the seasonings.

Then, put the soup outside and cool it down. Wait until the temperature drops, and stir it into the blood.

After the meat in the pot was cooked until 80% cooked, Han Daming took out the soup and then took out the meat after the soup.

Not all the square meat placed in the pot is taken out. The meat that was taken out first is 80% ripe, so slice the meat for later use. When the square meat left in the pot is cooked, remove the meat that is cooked in the pot.

Then put these 80% ripe meat slices into the pot and stew them out with sauerkraut.

As for the fully cooked meat, slice it and dip it into garlic paste.

Han Dachun cut the meat outside, and took it into the house and let the women cut it.

The Zhao family house was busy, the men in the east room chatted enthusiastically, the outer room and the west room, and the women were busy.

There are too many people working today, so the Zhao family's outer room cannot be moved. Jin Xiaomei and Xu Chunyan stood aside to the west room, and then cut the pigs in the west room into the water.

The big pot in the outer room was not idle either, and Wang Meilan kept putting meatballs into the pot.

Both large tenderloin were cut. One quarter of it was left with fried garlic sprouts and celery. Everything was said to be frying pancakes and meat, and everything was also hanged in the paste and prepared to fry the meat section.

.

Finally, one quarter of it was chopped into meatball filling.

At this time, a very strange container stood next to the big pot. This container was made of a wheat milk essence bucket, with a hole the size of a thumb one centimeter above the bottom.

The lid of the gluten-sperm bucket was cut off and it could be stuffed into the bucket. In addition, an iron rod was also welded to the lid, making it look like a piercing.

In this way, after putting the kneaded meatball filling into the bucket, hold the stick in your hand and press it down, press the wheat milk essence cover down, and the meatball filling will emerge from the small hole at the bottom.

After exploding one centimeter, he used chopsticks to push it down, the filling fell into the oil pan and rolled, and a small ball floated up instantly.

There is no need to ask about such a "magic weapon", it must be made by Zhang Yuanmin.

...

Outside the house, as the sauerkraut was put into the pot, it slowly gusted. In another pot, the pig's head was 60 or 70% cooked.

Han Dachun also asked Zhao Jun to fish out the pig's head and put it on the cutting board next to it to dry.

This made a pot empty, and Han Daming filled the blood sausages and boiled them again.

Here we eat pig-killing vegetables, and don’t stew the blood sausage in it. Everyone thinks that the ink is cooked. After the blood sausage is cooked, cut it into pieces and dip it into garlic paste.

The pig's head was a little cold, Zhao Jun, Li Baoyu, Jie Zhong and Jie Chen took action to remove all the meat.

After the blood sausage was cooked, he pulled it into cold water and pulled it up. Han Dachun brushed the pot and put the pork head into the pot and stewed it red.
To be continued...