Chapter 534 Killing the New Year pig, filling the blood sausages, lard residue, the taste is so fragrant! Chen Yuanyuan: Do you mean me? [Please subscribe]

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

Pigs need to be fasted one day in advance and can drink water, but they cannot be fed at a single bite of pig food, which can make processing ingredients such as large intestine, small intestine, pig belly much easier.

The fasting time should not be too long.

If you fast for three or four days, the pig will lose weight, and may even experience muscle relaxation, fat loss, etc., which will eventually lead to poor taste and insufficient fragrance.

This is why the butchers in rural areas bought pigs and did not kill them directly.

In addition, letting the pigs go and killing them can eliminate the stress and tension of the pigs, make the bloodletting more thoroughly, and the quality of the meat is better.

Lin Xu came to the pigpen with Dundu, who was sleeping with the old people on a big kang. His cousin Zhang Chunsheng had arrived. He held a cigarette in his mouth and poured a basin of water into the sink of the pigpen, and said to Lin Xu:

"There is breakfast in the house. We will start after breakfast. Today, there are many pigs and the work is heavy. You have to eat enough to have the strength to kill pigs."

Lin Xu responded and saw Shi Wenming setting up a large iron pot and charcoal stove that he would only use when holding a banquet in the countryside in the yard.

The blower blows up and the coal burns.

Ergu Lin Hongxia was holding the water pipe connected from the faucet and adding water to the washed iron pot.

Shen Jiayue, Chen Shaokang, Shi Moli and other cousins ​​made some roasted buns from somewhere, and were gathering next to the big iron pot, eating and watching the fun.

"Second aunt, how much water does it have to be put?"

"It's time to fill a big pot. It takes a lot of hot water to shave the pig's hair later, so you have to burn more now."

Not far away, cousin Jia Xingwang was squatting by the pool, grinding his shaving knife carefully.

This blade is modified with a band saw blade. It has high hardness and is also very sharp, so it is best to use it to shave pig hair.

Next to his pool, my uncle Chen Meide was busy cleaning the meat hooks, and there were racks that had just been wiped clean on both sides, with three pairs in total, so that the whole pig could be hung open.

It can not only clean up the internal organs and connective tissues in the pig's abdominal cavity, but also further remove blood stasis and make the meat taste more delicious.

In the kitchen, Chen Meijuan is making breakfast.

The eldest aunt Lin Hongxin took a spatula and fryed half a pot of salt. The salt also contains spices such as pepper, star anise, cinnamon, bay leaves, etc.

These five-spice salts are used for marinating meat. Rub them repeatedly on the surface of fresh pork, marinate them in a container for two or three days, and then hang them to make the 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. After coming, they saw that everyone in the yard was busy. 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, it is no problem to work next to Chen Meijuan.

For example, now, she took long chopsticks and colander and threw Chen Meijuan into the oil pan and flipped over the dough cake. This dough cake made of dough has a five-spice flavor and has a strong sense of fullness. It is the first choice for the laborers.

On the stove next to me, there were pumpkin, millet, grain porridge and lean meat porridge for vegetables. However, the vegetables have just been washed and the lean meat is marinated in the bowl. You have to wait until the rice porridge is completely boiled before it can be put into the pot.

Soon, the oil cake was fried until both sides were browned and floated.

Han Shuzhen took it out, first put it on the oil brace on the oil pan to filter out the excess oil, and then put it in a large bamboo basket next to it.

In the steaming cabinet in the innermost kitchen, various steamed buns are steaming.

"The meal is almost done?"

Lin Hongqi walked into the kitchen and looked at the fried oil cakes in the pot, and couldn't help swallowing.

This is his favorite delicacy. When he was young, he drank two oil cakes and then had a bowl of sour and sour soup. He didn't feel tired even if he worked in the field for a whole morning.

Chen Meijuan said:

"It's good to finish the frying. If you are hungry, eat first. If you want to kill pigs later, eat more."

Lin Hongqi looked outside and took out the fried oil cake. Lin Xu's cousins ​​immediately surrounded him. Soon, each of them ran out to play with a piece of oil cake.

Chen Shaokang also took out two boxes of cannons and various small fireworks that he bought at the convenience store in the village next door last night. While eating, he showed off to his cousins.

Not long after, breakfast was ready.

The whole family served their favorite porridge, oil cakes, steamed buns, etc. In the restaurant, the table was steamed bacon and soy sauce duck made by Lin Xu.

In addition to meat and vegetables, there are also various pickles and pickles and watermelon bean paste that Shen Jiayue misses.

"Do you start killing pigs after dinner?"

"Yes, you'll start after dinner. Six pigs may not be able to be killed in one morning."

Lin Xu took a bite of the oil cake. This thing was crispy on the outside and noisy on the inside. It tasted very fragrant on the noodles, and it was mixed with the aroma of five-spice, making the taste richer.

Take a bite of oil cake, then pick up a piece of cucumber and take a bite.

The crispy texture and salty taste not only dilute the greasy feeling of the oil cake, but also play an appetizing role.

"This sauce cucumber is delicious, and there are chili peppers inside, which are spicy and delicious. I feel that everything is delicious when I return to my hometown."

Shen Jiayue had a great time eating. When she was a child, she had no relatives at home and was so poor that she was so poor that she was very envious of her neighbors during festivals.

Now she has finally become a big family, giving her a strong sense of happiness.

Chen Meijuan said:

"As long as you want to eat, mom will make it for you every day in the future."

"Thank you mom!"

Lin Xu took two sips of porridge, finished the oil cake in his hand, picked up another steamed bun, broke it apart, picked up some steamed soy sauce meat with chopsticks, and then picked it up and took a bite, it was so fragrant.

It will be a big job later, so you should eat as much as possible.

Only when you have enough food and drink can you have the strength to kill a pig.

In order to prevent the excellent pig-killing techniques from not enough, he also exchanged points for excellent pig-killing techniques.

The task triggered by the technique is quite simple. Killing three pigs in five hours is as easy as drinking cold water for Lin Xu.

After eating and drinking, Lin Xu took off his down jacket, put on a warm clothing, and then changed into the camouflage clothes that Lin Hongqi usually wore when she worked.

The pants on her body were also replaced with camouflage pants and high-top rain boots. She was dressed in a complete manner.

When slaughtering pigs, you have to wear old clothes or wrap them directly on a big apron so that you don’t have to worry about dirt splashing on your body. In addition, you have to change your shoes because whether you are pig blood or soaking your pigs, you can easily get your shoes wet.

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

The others also changed their clothes, set up a stone slab in the yard, and then surrounded the pigpen and began to catch the pig.

There are skills to catch pigs, and you cannot catch them blindly. If you are shocked, you will not only not be able to catch them, but you will even be knocked to the ground by the pig.

You must first drive the pig out of the narrow pigpen.

When the pig is not paying attention, he will throw the pig directly to the ground.

Generally speaking, as long as the pig is pressed down, the slaughter will be smooth.

When pressing, you should grab the pig's ears and tail to increase the pain of the pig, which can reduce the pig's struggle. Otherwise, the pig being pressed to kick the hind leg may hurt people.

Zhang Chunsheng drove out a pig and sealed the pigpen.

As soon as he was about to say he should pay attention, Lin Xu rushed over quickly, grabbed the pig's front leg with one hand, and pushed forward with the other hand. The whole pig immediately overturned to the ground.

Chen Guofu, who wanted to help but had nowhere to do so, was shocked.

The son-in-law is tall and thin, and doesn't look very strong. Unexpectedly, the fat pig with more than 300 kilograms is overturned to the ground in an instant.

This explosive power is really strong!

However, what he didn't know was that Lin Xu knew the trick of catching pigs with the help of pig killing skills.

You cannot grab the hind legs when you knock down the pig, because the hind legs have stronger jumping power. Rasking to grab them is not only easy to be kicked, but also easily leads to dislocating your wrist when the pig struggles.

But there is no such danger in the front legs.

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

When the pig fell down, Lin Hongqi and Chen Meide quickly grabbed the hind legs. Lin Xu grabbed the upper half of the pig's trotter and pulled it back hard, pressing the front legs tightly against the pig's belly, and grabbing the pig's ears with the other hand and pulling it back hard.

Through this pull and pull, the upper body is basically controlled.

As long as you press the hind legs to death, the whole pig will become pork on the chopping board - at the slaughter of others.

When everyone pressed down the entire pig, flipped it down and let the pig go up to the sky.

Lin Xu said:

"One person grabbed the base of one leg, and held it tightly and lifted it up hard. Uncle Chunsheng, give me a call."

Zhang Chunsheng didn't expect his nephew to be so strong. For the first time, he suspected that this nephew did not go to college in Beijing, but killed pigs for several years.

This technique is more professional than that of the pig-killers in the village.

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

"One, two, get up!"

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

Place it on the slab and let the pig lie on his side again, and his head sticks out from the edge of the slab.
To be continued...