Girlfriend's Fortune

Chapter 389 Chapter 380 Eighth: Killing the New Year Pig
On Dongyue 28, it was a cloudy day with no wind, but it was not too cold.

The Song family has decided to kill the New Year's pigs today, and asks each household in the village to have two people come to eat the pig-killing rice.

That early morning was a lively event.

Even if they don't have a part to eat butchering pigs, it's not easy for a family in this village to kill New Year's pigs. Everyone wants to join in the excitement.

Therefore, adults and children in the village, who have nothing to do, all come to Song's house.

This time, the Song family didn't have time to greet the villagers, so the old Yuan family let everyone do whatever they wanted, standing if they had no time to sit, and moved a stool to put pumpkin seeds for everyone to peel and eat.

All Yuan Shuanzi's family came, except Yuan Cheng and Yuan Hua, who were workers, and Hu Yuan's family also came, except for their second son and their children.

It was lively and lively, and it was not idle, helping old Yuan Shi get in and out.

Wang Butcher, who is in charge of slaughtering pigs, also rushed here early in the morning to get the fat pigs he ordered, which weighed three to four hundred catties, and cost a little three taels of silver!
The Song family's own pigs are much smaller. After all, they have only been bred for half a year, and they are more than 100 catties. It would be good if they can kill seventy or eighty catties of meat.

The fire was raging in the kitchen, and boiling water was prepared, and the cleaned rhubarb buckets and butchering benches were all placed in the yard, waiting to be used.

After the busy butcher has had enough of drinking hot sugar water, he will start to kill the pig.

Butcher Wang grasped the pig-killing knife tightly and was ready to do it at any time. His son Wang Dabao was in charge of helping, and Yuan Shuanzi and Hu Changshan helped press the pig.

The villagers were booing around the lively crowd, full of atmosphere.

Song Qiu huddled in front of the crowd. It was the first time he saw pig slaughter in this era, and he was also very interested.

Since it is the year of the pig, the pig's blood can't be spilled, it has to be kept for eating, so it needs to be picked up in a basin, which is commonly known as "receiving pig's blood".

Because it is reserved for home consumption, there is also a certain amount of attention to receiving pig blood.

First of all, put cold water and salt in the basin, otherwise the pig blood that comes out will not be edible.

Immediately after the pots were ready, Yuan Shuanzi caught the pig, tied the pig's feet with a rope, and pressed it on the butcher's bench. The howling sound of the pig was very loud and deafening in the yard.

However, the louder the sound, the more auspicious it sounds to the villagers, because the louder the slaughter pigs are, the more prosperous the coming year will be!

So the fat pig was screaming, and the villagers were not afraid, on the contrary, they became more and more excited. A dozen or so little children were clapping and dancing, and they couldn't hold it.

But the adults were afraid that the scene of blood would frighten the children later, and seeing that they were about to do something, they drove the children away to play elsewhere.

After the pig was held down, under the lively crowd of the villagers, Wang Butcher did it himself, quickly and accurately, pressing down on the pig's mouth with one hand, and inserting the pig's knife through the pig's neck with the other hand, immediately, Blood flow profusely.

After the butcher knife is drawn out, let the blood flow for a while and then use a basin to catch the pig blood, so that the pig blood will be clean and coagulate quickly, and then boiled in boiling water until the blood clots are honeycomb-shaped and more chewy.

And after the pig's blood is released, it's time to start "blowing the pig".

Butcher Wang made a small cut in the hind leg of the pig, and pierced through the small hole with an iron bar until it reached the neck of the pig.

Then, with his mouth facing the small incision, his cheeks puffed up, and he blew air forcefully into it. Wang Dabao beat the pig a few times with a wooden stick at the side until the pig's belly was round and painfully swollen like a big balloon. The small cut in the leg was tied up.

Then, sprinkle a little ash on the back of the pig and start pulling out the bristles.

Then, the pigs are scalded and depilated.

As the saying goes, a dead pig is not afraid of boiling water, so the temperature of the boiling water poured into the yellow bucket must be suitable.

Yuan Shuanzi and several helpers lifted the whole pig into the yellow bucket, rolled it over and scalded it all over the body, and then brought it out and put it on the butcher's bench.

With a small pumice stone and an iron scraper, most of the hair on the pig's body fell off.

In some places, the hair is not easy to fade. Take a handful of pig hair from the yellow bucket and cover it for a while, then use a pumice hammer to hammer it, scrape it a few times with a scraper, and sweep it with a broom knife.

Then, a hairy pig became chubby and white, and it was pleasing to look at.

In the end, it is "untie the pig".

Several people lifted the pig together, hooked a hind leg with an iron hook, and hung it upside down on the hook hanging on the eaves.

Butcher Wang took a sharp knife to remove the pig's head, and then cut off the pig's tail.

Show the pig's head and pig's tail together to the old Yuan Shi, which is called having a head and a tail.

Then the belly was disemboweled, the internal organs were removed, the large and small intestines were taken out, and then the pig's spine was cut in half with a knife and cut upside down from bottom to top.

Wang Butcher, who has been killing pigs for more than [-] years, is applauded by the villagers for his skill in slaughtering pigs!
The knife technique is not bad, but it is a real skill. In just a short while, the pig's front and rear legs, elbows, ribs, buttocks... were disassembled into countless pieces.

Yuan Shuanzi and the others were next to each other, threaded each piece of unloaded meat with a scorpion made of palm leaves, and put them together in a large earthen jar specially used for meat.

The pork is divided well, and the bacon should be marinated quickly while the pork is still warm, so that the salt will taste good.

The old Yuan family waited, and then quickly put salt, pepper and other seasonings on the meat, and spread them evenly before placing them.

In this way, this big fat pig was slaughtered, and the internal organs were processed by the old Yuan family and the old Meng family. The meat was slaughtered, and the pig meat could be prepared.

There are more or less six or seven tables, but it takes a lot of preparation.

On the men's side, they proceeded to kill the second pig.

Song Qiu saw the first pig slaughtered, and saw that it was similar to the later generations who killed the New Year pig, so he didn't watch the second pig, and followed him into the stove house to watch the pig slaughtering.

The boiling water in the pot was vacated, and the water was boiled to boil the pig's blood.

If the pig's head and tail were to be kept for Chinese New Year offerings to gods and ancestors, they were hung aside.

Song Qiu had discussed with the old Yuan Shi about the pig-killing rice today, and he was not stingy.

In addition to a stewed tofu with pig's blood, which is necessary for killing pigs, five dishes are also prepared, one stewed pork with sauerkraut, one stewed pork ribs with radish, one stewed cabbage with pork heart and lungs, one dish of twice-cooked pork, and one dish of pork liver with pickled peppers. It is packed in a large pottery pot, and the people who come here are guaranteed to eat enough.

Old Meng is a good cook of tea and rice, and Hu Yusheng's daughter-in-law, Peng, is the same. They are the two of them who handle the spoons. Old Yuan, Hu Yuan, and old Deng and Miao help wash and chop vegetables and light the fire.

The clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang clang was busy.

The pigs raised by the Song family are small, easy to press, and quick to kill, and the meat will be cooked in a short while.

The people who were busy slaughtering pigs cleaned up the yard, cleaned the yellow barrels, cleaned up, and sat around the fire, resting and talking.

Talking about how much meat these two pigs have killed today, the fat is good.

The onlookers watched the liveliness of the pig slaughter, and those who wanted to stay to eat the pig slaughter rice would stay and help arrange the tables and benches.

Naturally, the Song family didn't have six or seven tables, so they borrowed one from the nearest one, and the family moved one, and it was quickly set up in the yard.

At this moment, there are several dishes of pig-killing dishes in the kitchen.

Everyone sat around the table, waiting for the meal to be served, and smelling the aroma of the meat, grinning with joy.

　Today is still a change, there are many relatives and things to do during the Chinese New Year.

　　
　
(End of this chapter)