Go back to the valley to farm

Chapter 230 Yin Ri Kills Pigs

Chapter 230 Yin Ri Kills Pigs

Birds chirped happily in the mountains in the morning, and when Li Junge was woken up by thrushes hanging under the eaves, his genius was bright.

After I went out to exercise my muscles and bones, I saw that Grandpa Yu had already practiced Chi Youquan on the open dam.

This old man had to be convinced, at such an advanced age, his fists and feet were still vigorous, and Li Junge was amazed every time he saw it.

After the punching, Li Junge handed over a soft handkerchief, and Grandpa Yu said, "Today is Yin's day, the day for slaughtering pigs. Today, Ayin and his uncles and uncles will all come from Bagou Township. Piwa, you are still a guest this year. At that time, I will help catch my ears!"

This is too much information, so I have to explain it. The Miao people usually choose Mao Day, which is the Rabbit Day. Some choose it in October, and some choose it in Dongyue. Each village is different. It is the last day of the year. , similar to New Year's Eve under the mountain.

The day before the Mao day is Yin Day, which belongs to the tiger, and the tiger beats the pig, so the Yin day is a good day for the Miao people to kill pigs.

The Miao nationality attaches great importance to uncles, so-called "mother's uncle is big".During the Chinese New Year, it is best to be the uncle who kills pigs, and it is also the best uncle to cook "paotang" at home.

The uncle and uncle went up the mountain together, which also shows that Mama Ni's natal family attaches great importance to A Yin's family.

Father Yin went down the mountain early this morning, and it was also because he was He Miao's uncle at the foot of the mountain, so he also rushed to kill the pig.I can't get back until noon.

Of course, for the pigs killed at home, the hind legs of the pigs with tails must be given to uncle to take him home.If you don't give the pig's hind legs with tails to your uncle, you will be dirty for the team and lose face.

Therefore, when the Miao family wants to kill a few pigs during the Chinese New Year, don’t think that there is not enough pork in the family, but that there is not enough pork legs with tails in the family. They must ensure that the uncles who should get the pig legs get all the pigs. leg.

This is etiquette and a symbol of the identity of the visitor.

In other words, A Yin's family had to kill two pigs today, which was not easy.

Finally, the Miao family kills pigs during the New Year. There is an interesting custom: first, guests are very welcome to help catch pigs and participate in the process of killing pigs, as if playing a game. A lot of face; second, the last person to use the butcher's knife must not be from the same family, and the one with the most face is the uncle who uses the knife.

Li Junge said: "Didn't the family kill two pigs every year? It is hard enough to raise two pigs for one year."

Grandpa Yu said: "How can it be? In the past, the family was poor, and Ayin and her uncle and uncle Yinri would only come up one day. This year, I forced them to come together."

After speaking, he patted Li Junge on the shoulder: "It's all thanks to you!"

Li Junge hurriedly humbled: "Oh, Grandpa Yu, don't mention this anymore. Don't say that I haven't contributed as much as A Yin. Even if I did, it should be. If you say that again, I will really blush for you!"

Grandpa Yu laughed loudly: "Okay, don't mention it, let's just have a few drinks with me at noon!"

Li Junge smiled and said: "There is no problem with this, let's have a good drink then."

It was Ah Yin who also got up, and greeted the two of them to come in for breakfast.

After breakfast, Grandpa Yu took Li Junge downstairs to watch the pigs.

The stomachs of the two big black pigs almost touched the ground, whimpering there, each weighing more than 200 catties.

Li Junge looked a little numb, the four of them would definitely not be able to take down these two big bastards!

At this time, the uncle and uncle arrived. The two of them came quite early, with flashlights on their bodies and a basket of gifts at their feet. It seemed that they had left in the middle of the night.

The uncle and uncle live in Bagou Township at the foot of the mountain, and they are used to using the Han family name, Xiong.

A Yin was very happy seeing the two of them: "Uncle, Uncle, you guys came so early?!"

The uncle and uncle liked A Yin very much, and looked around A Yin, the uncle said: "It seems that Lijiagou also raises people, A Yin is not thin!"

The uncle said: "Well, it seems to be a little fatter than in school."

Ayin stomped her feet and said, "Uncle!"

The uncle scratched his head and said, "Haha, what's the matter with the girls now? It's an offense to say that they are a little fatter!"

Ayin pulled Li Junge over and introduced, "This is a son from Lijiagou at the foot of the mountain, named Erpi, who will celebrate the New Year at our house this year."

The uncle laughed loudly: "I've heard your grandfather mentioned it earlier, he praised him like a flower, he is a good boy!"

Li Junge also shamelessly called his uncle and uncle, and said: "Today, I will help the two uncles, but I am afraid that we and the old man will not be able to surrender!"

At this time, I heard someone laughing: "Don't be afraid, don't be afraid, we are here to help."

When Li Junge looked up, it was Uncle A Chong, followed by A Tong.

Li Junge was overjoyed: "Uncle Achong, don't you need to kill pigs yourself?"

Uncle A Chong said with a smile: "Carpenters rely on their craftsmanship to make a living, and there are no pigs in the house. At this time of the year, any family that needs manpower will do their best to take advantage of the soup!"

Grandpa Yu smiled and said, "Don't listen to his nonsense, he is an expert at butchering pigs."

Uncle A Chong waved his hands again and again, and said, "Old man, you are flattering me. My uncle is here today. If it's not my turn, I just came here to drink soup."

Just do what you said, and several people pushed and pulled together, and finally dragged a big black pig out of the pigsty.

The big black pig seemed to know that a catastrophe was imminent, so it struggled desperately there, making a shrill cry.

Ayin couldn't hear the voice, so she ran to the kitchen to watch grandma and mother boil water.

Put the pig on the open dam, and several people worked together to push the big black pig down. Li Junge grabbed the ear to control the head, knelt on the pig with one leg to control the upper body, and Grandpa Yu grabbed the pig's tail to control the lower body. For the front legs, Uncle A Chong and A Tong tied the hind legs.

Put the bundled big black pig on the wide long stool, everyone controls the pig's body, the uncle fixes the pig's mouth, takes out the butcher's knife and drags it on the oil stone a few times, holds the sharp knife in his right hand, and points it under the neck The key to the arteries is one click.

The knife moved in and out quickly, and the pig's blood spurted out at once. Uncle A Chong hurriedly pulled the big basin prepared by the stool over to catch it.

There was a lot of pig blood in a pot, and Uncle A Chong praised: "Good craftsmanship! There are so many reds, uncle, your family will be prosperous in the coming year!"

Pig slaughter is also called "Fanghong", and pig blood is also called "Wangzi". They are all good for harvesting. The more blood you receive when slaughtering pigs, it indicates that the family will be more prosperous in the coming year.If there is not much blood from the slaughter, or even half of the pigs run away, the family will live more cautiously in the second year, for example, children are not allowed to go down the river, women are not allowed to quarrel with outsiders and so on.

When the pig stopped moving, everyone hurriedly untied the rope, and A Tong had already spread the film oil paper on the floor.

After moving the pig to the greased paper, Grandpa Yu took out a pump from the house and said, "I bought this thing, but I haven't used tires except for beating pigs!"

Li Junge laughed loudly and said, "That's right, there is really no use in the village now, but sooner or later there will be cars, and there will be more tourists in the future. I guess the forest farm, Miao Village, Shantang, and Xuantian Cliff are still there. The road needs to be repaired!"

A Tong took over the pump to pump air through the hole made in the pig's hind legs, and said excitedly: "That's good, I'll learn how to drive at that time, Erpi, lend me your car to drive! Oh, your car is so good!" Can't come up!"

Li Junge smiled and said: "My car can't come, so the battery car should be fine, and it would be good to be able to drive the battery car in several places in the village."

Grandpa Yu said with a smile: "Children are big-hearted, and I dare not even think about that kind of day!"

While a few people were talking and laughing, the big fat pig was beaten into a round shape.

Li Junge went into the house and brought a bucket of boiling water. After testing the temperature, he scooped up the water and poured it on the pig's hair one by one. Several people immediately shaved the pig's hair with knives.

They are all experienced hands, and all movements are very agile. After a while, the pig hair is almost cleaned up.

The black pig turned into a white pig.

In some places, such as the pig's head, which is not easy to deal with, it has to be sprayed with rosin, but that will be a matter of later, and it is serious to kill the second bite as soon as you still have the strength.

In the same way, the second mouth was turned over, and after it was cleaned up, Grandpa Yu dragged out another big plan and put it upright, and several people hung the big pig on it together.

The next step is to disembowel and disembowel to remove the watery meat.

The uncle cut open the belly of the pig, and Li Junge dragged the basin over the pig and put it under the pig, and the pig fell down after splashing into the water.

First remove the dirty things, that is, the intestines and belly, then remove the liver and pancreas above and throw them into the Shau Kei, and throw away the gallbladder.

The big Shau Kei should be used to pack the meat, and the meat should be laid out one by one at that time.

Continue to take the internal organs, and then it is the turn to take the oil, heart, lungs, and kidneys.

After the internal organs are taken out, the pig is removed, the chopping board is laid flat, the head of the pig is removed first, and thrown to A Tong for disposal, and then the pig is cut into two along the back.

With the four pieces of pork spread out, everyone can get started.

Li Junge could only stare in a daze. Although he is a child from the countryside, how to solve these various parts, he just watched the excitement when he was young.

Grandpa Yu stood beside him, patted him on the shoulder and said, "Pi Wa, you are so smart, how can you not untie pigs?"

Li Junge said embarrassingly: "Uh, when I was young, I only knew how to watch the fun, and when I grew up, I just read books. Now the mountain is full of pig butchers. I have never done this job before."

Ah Tong held the pig's head and poured rosin there, and smiled triumphantly: "Oh, now I can compare with the boys from the mountain! I will tell my mother in the afternoon! I was trained all night last night, and I was talking about it." The baby is so powerful, so good, I wish I could be exchanged!"

Everyone laughed when they heard it, and the uncle said: "Come Piwa, I'll explain to you while unpacking the meat, and the door will be cleared after one pass."

"There is nothing to say about the pig's head. The part connected to the pig's head is called the shoulder and neck, also known as the camel's mane or the front row. It is the part where the mane is carried, and it is also the part in front of the ribs, easy to remember?"

"This meat is lean and fat, slightly brittle, and tender. It should be roasted, stewed, fried, or simmered. I heard from migrant workers that this part is called plum blossom meat in the south, but the origin of this name is a little unclear. They use Let’s make something like barbecued pork.”

"The lower part connected to the pig's head is called trough head meat. The place where the front part of the front leg is connected to the pig's head, because this place is the knife edge when slaughtering the pig, so there is a lot of blood and the flesh is red, so it is also called blood neck. Easy to remember, right?"

"This part of the meat is tender and old, fat and thin. It is suitable for steamed buns, steamed dumplings, noodle soup, or for braised, steamed, crispy meat, etc."

"The next step is the front leg meat. It is also called sandwich meat and trough meat. It is the heart of the pig that sticks to the back of the front leg, so it is called sandwich. When the pig is standing and eating, it happens to be outside the trough, so it is called trough. "

It took a lot of time to untie the forelegs, and the uncle talked while untying them.

"This meat is half fat and half lean. It has many tendons and strong water absorption. It is usually used to make stuffing and meatballs."

(End of this chapter)