Chapter 737 How can I do without eating big bones when killing pigs? Dundu prepared birthday gifts for the old lady! [Please subscribe]

Author: Greedy Kitten

Chapter 737 How can I do without eating big bones when killing pigs? Dundu prepared birthday gifts for the old lady! [Please subscribe]

"Ahhhh, why didn't my alarm clock ring?"

Shen Jiayue was confidently about getting up and filming the whole process of killing pigs. When she woke up, she was already bright. She took her cell phone and looked at it, and it was six o'clock.

I agreed to get up at four o'clock, but I ended up sleeping for almost two hours.

This This This This This This This…

Xu Bao must have turned off the alarm on purpose!

While wearing clothes, she analyzed carefully like a fisherman. As soon as she finished dressing, Chen Yan called:

"Yueyue, why don't you call me to get up? It made me get up late and the video was not done."

Shen Jiayue: "..."

Have you overslept?

She immediately turned around:

"I kept waiting for you to call, but I didn't call... Forget it, let's take a photo next time I have the chance. I'll wash up and go find you."

Now is not the time to complain to each other, so we have to quickly fade this matter.

Fortunately, there was no big fanfare yesterday, otherwise I would definitely be laughed at afterwards.

After washing up, Shen Jiayue locked the cottage and walked towards the cliff hotel.

Chen Yan lived here last night in order to arrive at the pig slaughter site as soon as possible. However, the alarm clock was set, but he overslept.

Shen Jiayue arrived, and Chen Yan happened to go downstairs.

The manager of the cliff hotel is Lin Xu's cousin. When he saw the boss lady coming over, he smiled and said:

"Yueyue, the restaurant has cooked eight treasure porridge, so let's eat breakfast here?"

"No need to cousin, let's kill pigs down there. Let's go and see what's delicious."

When the manager heard this, he asked the hotel security guard to drive a commuter car to take the two of them down the mountain.

It takes at least half an hour to walk, but in about ten minutes, I have arrived at the foot of the mountain.

Taking the internal commuter bus, the sisters came to the farm restaurant near the entrance of the scenic area. Before they could enter the yard, they smelled the rich aroma of meat.

Chen Yan sniffs:

"Wow, the taste is so fragrant. No wonder so many people like to eat pig-killing dishes."

Shen Jiayue said with a smile:

"It should be cooking big bones, and it's not the most fragrant yet."

The two got out of the car, thanked the security guard, and walked into the dining room gate one by one.

As soon as I entered, I saw whole pigs hanging and various pieces of meat. Some of my relatives were busy washing their intestines and cutting meat. There was a big pot at the door of the kitchen, and the big bones were cooked in it. The fragrance floated out of this pot.

In addition to the fragrance, there is also a smell of blood and pig internal organs in the yard. For Chen Yan, who has never seen such a scene, it is simply too novel.

"You guys are here just in time. Change the battery for the camera and continue shooting. I've taken all the videos in the previous ones."

Lin Xu finally changed the whole pig to make the roasted pig. He just marinated it with marinade. In another two hours, he could hang it into the furnace pit for the first baking.

"Brother-in-law, you took photos of the whole process of killing pigs?"

Chen Yan's face was full of surprise. She originally thought that this documentary could not be done, but she didn't expect that the incident would be a turnaround and her brother-in-law helped to shoot it.

When Shen Jiayue heard this, she quickly went to the house to take out the spare battery, replaced the camera, took the tripod next to the big pot where the bones were boiled, and took a close-up shot in the pot.

Chen Yan also got busy with the whole process of processing meat.

Not long after, the meat in the pot was cooked. Chen Meijuan used a colander to remove the big bones and said to the sisters:

"Yueyue, Xiaoyan, don't be busy, hurry up and try it while it's hot. The newly cooked big bone tastes very fresh and can't be bought no matter how much you spend outside."

The fresher the pork, the more umami it tastes.

Not only big bones, but also the most common white garlic meat in pig-killing vegetables, made with freshly slaughtered pigs and cold fresh meat, and the final appearance will be two different tastes and flavors.

Shen Jiayue held a fan bone and shook it at the camera:

"For girls, it's somewhat embarrassing to chew big bones early in the morning, but I'm helpless at breakfast."

After saying that, she couldn't wait to bite the flesh on the bone:

"Wow, it smells so good!"

Her performance and eating habits could not tell at all that she was embarrassed.

Chen Yan looked at her cousin with disgust. She was not a lady at all. She was still photographed by the camera, so she was not afraid of netizens laughing.

She muttered, picked up a piece of her spine and started eating in big mouthfuls.

Well, although it was a bit greasy when gnawing the big bones early in the morning, the feeling of happiness and satisfaction when chewing the pork was really unsubstituted by any breakfast.

Especially the fresh aroma of fresh pork tastes so beautiful.

Chen Yuejin next to him was also holding a piece of bone and eating:

"I really didn't expect that fresh pork would be so delicious when it was put on the pot while it was hot. I feel that the pork I ate before was fake."

The meat is very fresh, tender, and fragrant. The juice is rich after a bite, but it does not have the greasy feeling of pork at all. Even the fat part is fragrant but not greasy, which is particularly satisfying.

Lin Xu washed his hands, went to the kitchen to mash some garlic paste, mixed it with light soy sauce and balsamic vinegar, stirred it evenly and took it outside, picked up a piece of bone and dipped it in, and the aroma of garlic and pork was mixed together, which was particularly appetizing.

When Shen Jiayue saw it, she came over and dipped it in and ate:

“Wow, it feels more delicious!”

Chen Meijuan took a piece of cooked pork belly from the pot, cut it into thin slices with a knife, then took a few dead bread and cut it into dice-sized pieces of bun.

Use a colander to serve the steamed buns and blanch them in the broth, then blanch some vermicelli, add slices of meat, chopped green onion and coriander, sprinkle some pepper, and mix them with a large spoonful of boiling broth. A deluxe version of the steamed buns will be made.

Generally speaking, there are two types of soap buns, one is mutton soap buns and the other is big soap buns. Because large pork intestines are made with gourds, this type of soap bun is usually called gourd heads.

Of course, Chen Meijuan's method is not authentic. She just cooked these few bowls of steamed buns based on the tastes of several elderly people.

A bowl of steamed buns, soup, meat and staple food, is more in line with the elderly’s eating habits.

"Yueyue, if you and Xiaoyan eat, just say it, I'll make a bowl for you each."

"Okay, thank you mom."

"Thank you Aunt Chen!"

The two sisters thanked each other and continued to bite the big bone in their hands.

Chen Meijuan said with a smile:

"If you have anything to thank for, you can do it casually, and it won't be bothered."

It's not trouble for her, but it's a bit difficult for Han Shuzhen and Shen Guofang. These two mothers are not good at cooking, so that neither Shen Jiayue nor Chen Yan have ever enjoyed the "taste of mother".

Shen Guofu was holding a pig stick and gnawing on it. Seeing that there were more bones in the pot, he asked Lin Xu:

"Xiao Xu, what should I do if I can't finish gnawing these bones?"

"If you dismantle it, you can make stews by removing it or you can make pork stews with pork skin. You can eat it more and you won't waste it."

When I heard that I could make stewed rice, Lao Shen became interested:

"Is it troublesome to use pig skin to make stewed? I didn't think that your mention really made me interested."

"No trouble. If you want to eat, just make something later."

There was a box of pig skin purchased yesterday in the freezer. I originally planned to make pig skin frozen, but since my father-in-law wanted to eat stewed rice, it would be changed to stewed rice.

The method of making this thing is very simple. Wash and blanch the pig skin and boil it, mix the meat with the boiled soup, and then use a flat container to make a stew.

The pig skin is rich in gum, and as long as you cook it thoroughly, you can stick the meat pieces together.

If you want to make the taste more changeable, you can add a layer of pig ears to the stew and add some tendons to the pig skin.

This way, it not only gives the crispy feeling of pig ears, but also allows you to eat flexible and chewy tendons. People who like to drink will love this dish very much.

Lin Xu gnawed two bones, went to the kitchen to move out the box of pigskin, and soaked it in warm water.

Clean it after it is cultivated, then put it in hot water and blanch it again. This is done to remove impurities on the skin and to highlight the stubble.

All the finished pig skins I bought come from slaughterhouses. These pig skins that are scraped with machinery and equipment basically leave stubble in the pores.

If you use it directly to cook, the stubble will protrude and you will even feel stammering when you eat it in your mouth.

In this case, you have to burn the pig skin first to shrink the pig skin and show the stubble. Wait until the stubble is cleaned before cooking, so you won’t feel like you’re pricked.

Soon, the water boiled, and the foam was skimmed with a spoon. After another two or three minutes, the pig skin had been cooked thoroughly. Lin Xu took it out with a colander.

First pass in cold water, then take it out and burn it with a spray gun.

Put the salt in clean water again, add some tendons and chicken feet to increase gum, add onion slices of ginger, add some salt, rice wine and other seasonings, and start boiling.

Outside, the big bones in the pot have been taken out, and everyone is working together to remove the bones.

These bone-decomposed meat will leave a part of it, cut it into shreds at noon and heat it back in the pan, then mix it with the sour and sour cold paste and serve.

There are dishes with cooked shredded pork and jelly crust in many places in the north.

The northeast is called Da Lapi, the Central Plains is called Daidi, and the Beijing city is called Silk and Squid. The names are different, but the methods are similar.
To be continued...