Go back to the valley to farm

Chapter 231
Chapter 230: Decomposing the Meat

"You must know the lower part of the front leg. It is bounded by the joint. The knee below the shoulder is called the front elbow, also known as the front hoof."

"The head below the knee is called the front foot, also known as the front hoof or pig's hand"

Hearing this, Li Junge asked: "Uncle, which one is better, the front hoof or the back hoof?"

The uncle said: "It depends on personal preference. Generally speaking, the front hoof is better, and the rear hoof is heavy-duty. Most of the parts are pressed on it, and the leather is old and the tendons are thick. But some people just like that."

Then he smiled at Li Junge: "People who are particular about eating only the left front hoof, do you know why?"

Li Junge's head was shaking and snoring.

The uncle laughed and said: "This pig usually sleeps lying on its right side, and the left front hoof will never be pressed, and it is a little tenderer than the right front hoof."

Li Junge smiled and said: "Isn't this too particular? I can't tell the difference, can you tell?"

The uncle laughed loudly: "I can't eat it either. This is what the oil cook in the village said. He said that some people in the city are so particular about it."

Shaking his head, the uncle continued: "The next thing is Zhengbao ribs, also known as hard streaky ribs. It is the skin-covered part on the surface of the ribs. The meat here is tender and the skin is thin. There are fat and thin. We make sweet roasted white, Salty burnt white, use this part.”

"Hard pork belly is soft pork belly, also known as pork belly and waist plate. It is the part between the hind legs and ribs on the side of the pig. You should be familiar with this. The meat is fat and thin. Five floors, so it’s called Wuhua.”

"The meat here is thin, fat and thin, and the meat is tender. It is suitable for braised pork, tamales, and bacon."

Li Junge said: "I'm in Yuzhou, and I used this to make twice-cooked pork for tooth sacrifices!"

The uncle shook his head and said: "The pork sold in the city is too early to be slaughtered, the bones are still red, and they are too thin and fat. If you use the pork belly from the village to stir fry, it will be too fat!"

Li Junge nodded and said: "The pork in this city is all lean meat instant pigs, and the meat quality is very different from grain pigs, so in the city they are used in a lower grade according to the fat and lean level. What was supposed to be braised in soy sauce was used to cook twice, and what was supposed to be cooked twice was used to make cold salad.”

The uncle laughed and said, "Pi Wa, what you said is quite new. When I go back, I will have another battle with the oil cook in the village! Hahaha!"

"The next thing you are familiar with is the soft five flowers going to the spine. Here, there is a spine on one side of the keel..."

Li Junge said, "I know, I know, tenderloin, right? It's also called waist willow, back willow, I know that."

The uncle laughed and said: "I made a mistake, this is the outer loin, also known as pole meat. Does it look like a shoulder pole? The bottom twenty centimeters long is the tenderloin."

Li Junge looked at the place pointed by his uncle, and humbly asked for advice: "Oh, so there is a difference between the outer tenderloin? It seems that there is only tenderloin in the city?"

"Yes, it is reasonable to say that the loin is more expensive than the loin, but if you buy it without knowing why, others will definitely sell you the loin as the loin. Next, the belly part is called pork belly. It is also called breast milk and belly pouch skin. They are all soaked meat, the quality of which is poor, and they are usually made into bacon, lard, or crispy meat.”

"The next step is the hind leg meat, also known as the back mound. The back of the pig's spine is counted, and it is subdivided to include door panels, weights, cover panels, and cucumbers."

"The door panel is also called sitting buttocks. The lean meat inside is used in the same way as the tenderloin, but the key point is here."

After finishing speaking, he slapped the part next to the tail with his palm: "Two knives on the hind legs, we call it the tip of the buttocks, four fat and thin, six wide and three fingers. This is the authentic material for twice-cooked pork. The fried twice-cooked pork is in the shape of a small bowl. , crispy and fragrant, commonly known as 'Dengzhanwo'!"

Uncle left the hind leg with the tail missing. It was specially provided by the Miao family for uncle, and he was going to take it down the mountain in the afternoon.

I only explained the side without the tail, and introduced the weight, cover plate and cucumber to Li Junge.

After finishing speaking, he said to Li Junge: "Piwa, is everything clear now? But there are still some parts, such as walnut meat and eyebrow meat, so there is no need to explain them?"

Li Junge waved his hands again and again: "Don't, don't, I like to hear this the most, tell me again!"

The uncle said: "Uh, well, eyebrow meat is a piece of lean meat weighing about one catty above the pork blade. The meat quality is similar to that of tenderloin, but the color is darker. Its purpose is the same as that of tenderloin."

"Walnut meat is a piece of lean meat under the eyes of the pig's face. The pig depends on it to open and shut its mouth. This pig eats every day. This part is the most active part of the pig. There are only a few taels on a pig. People in the city should Can't eat?"

Li Junge shook his head and said: "Don't say you can't eat it, I guess I've heard of it less. But the lean meat on the head of the stewed rabbit is this part."

At this moment, Ayin came out and said with a smile: "Everyone is working, Erpi, you are lazy again!"

Li Junge scratched his head and said with a smile: "I'm listening to a class here! Well, the supervisor is here. Alas, if you are uneducated, you can only do dirty and tiring work. I'll wash my bowels!"

The uncle laughed and said, "Oh, you are a college student. If you are uneducated, wouldn't we all know how to speak?"

Li Junge said with a smile: "Whether there is a culture or not has nothing to do with whether a university is a university or not. Today's universities are all majors. To put it bluntly, it is a craft. If you cross a major, you will be blind. You are now recruiting a college student. Come out, except for those majoring in animal husbandry, if you can explain what you just said, I will lose!"

Everyone laughed, the uncle thought it was very face-saving, this leather baby really has a way of coaxing the old man!
Bring a pot to the side of the ditch, drag a water pipe, first use your hands to pull out the pig manure in the intestines, and then flush it with water.

After the washing is almost done, add salt to scrub and wash, so that the pulp on the intestinal wall is precipitated.

Then sprinkle flour and knead it, absorb the pulp into the flour, and then rinse it with clean water.

This process has to be repeated several times to get fat sausages and powder sausages that are clean inside and out.

The uncle came over with a Shau Kei, which contained pork belly, lean meat, fat meat, lung tip, liver tip, tongue tip, big bone, keel, and said to Li Junge, "Give me a piece of fat sausage and powder sausage first, and I will go and put them together first." Let’s get cooking pig soup!”

Shuzhou Paozhutang sometimes refers to a soup dish, and sometimes refers to a pig-killing feast, each with its own tradition.

The traditional cooking pig soup in Jiachuan is a feast that must boil a pot of soup from various parts of the pig as the main course, and then stir-fry and fry other parts of the pig.

Li Junge chose a section of the large and small intestines and threw them into the Shau Kei, and asked his uncle to make pig soup, and continued to wash the pig intestines.

When I stood up after washing, my waist felt sore.

I dragged the basin containing the large intestine back and put it under the eaves. Li Junge didn't know how to put it away. Mother Ni came to this matter.

He took a pair of chopsticks and went back to the ditch to scrape the small intestine, and removed the starch powder, leaving only the casing, which was used to stuff the sausage.

This is a delicate job. First, turn the small intestine over, clamp the casing between the two chopsticks, scrape and clean it, and then turn it back. The middle cannot be broken.

Back on the open dam after finishing, I saw A Tong washing the excrement and blood on the open dam, my uncle Yu grandpa was changing the big meat into small ones, mother Ni was helping the kitchen, my uncle was cooking, grandma Ou was managing the fire, and A Yin was cooking. Marinate the meat in jars with salt and spices.

No one can be idle.

The killing of pigs is like this. Most people just look at the excitement of killing pigs. In fact, the killing of pigs is just the beginning, and there are a lot of things waiting for it.

But the advantage is that there are many people, everyone talks and laughs together, chats about the shortcoming of the east and the west, and chats about the interesting things in the past year.

Put salt on the sausage casing and put it aside, Li Junge went to help Uncle A Chong tighten the blood.

This is also a craft, and it is also a skill to make Xuewang tight and tender and smooth.

There is an allegorical saying in Jiachuan called "boiling water tight Wangzi - give up your heart", which is to use tight Wangzi if the heat is not in place to make fun of it.

The pig's blood has been added to the salt water to clean it as soon as it is received, and it has coagulated now.

The water temperature of Jinwangzi can only be kept at about 85 degrees, that is, the level at which the fingertips can move in and out quickly. There is a word called "Xiangbian water", which means when the side of the pot just starts to soak.Then slide the bright purple blood clot into it. The water surface should be wide and the water volume should be sufficient, so that the temperature change will not be too large after adding blood.

When the blood clots gradually become gray and light, and the blood clots have just been cut off, they must be taken out and submerged in cold water immediately. As for when the heart is just cut off, it can only be based on experience.

In the old days, this was also the job of a pig butcher. Blacksmiths looked at Angang, carpenters looked at bolts, and the pig butcher paid close attention to Xuewang.

There was already a pot at Uncle A Chong's feet. Li Junge squatted down to grab a piece and dipped it in the water. The blood was strong and elastic.

Thumbs up and said: "Uncle A Chong, you are not only a carpenter, but also a Feng Shui master, a fortune teller, and now if you pretend to be a pig butcher, no one will be able to see your flaws!"

Uncle A Chong smiled and said: "When a carpenter walks around the village, the master's house can't do any other chores. This is called 'the art is not overwhelming'."

Li Junge smiled and said, "Then you should be good at stuffing sausages and making bacon?"

Uncle A Chong curled his lips and said: "That's a woman's job, no way! Hurry up and grab a piece and send it to the uncle, the blood must be bled into the cooking pig soup!"

When he entered the kitchen, he saw the heat rising, and the smell of meat in the room made Li Junge sniffle uncontrollably.

The big casserole is hung with big bones, keel bones, fan bones, pork ribs, pork skin, and a large piece of buttock meat. The soup is added with peppercorns, scallions, and ginger slices, but it is always on high heat, and the soup is whitish and gurgling. turning over flowers.

Seeing Li Junge come in, the uncle said: "It's just right! Pick up the bones, Piwa, chop the ribs into small pieces, and pick off the meat from the bones of the big bone fan."

Li Junge smiled and said: "It's delicious but the meat on the side of the bone! The bone on the fan is the most delicious!"

It usually takes a long time to kill the New Year pigs, and the cooking pig rice is eaten later than the usual meal. Some children can’t stand the hunger, so parents will give him a piece of fan bone, and the children will get some salt and rub it on. Baji Baji was already half full by the time the meal was served.

Taking a sharp knife, I picked off the meat from several big bones and changed it into a size suitable for the lower mouth. I looked at the bone marrow in the middle of the big bones, and almost put my mouth on it. Throw the bones back into the soup.

The uncle wanted to laugh when he saw it, and said: "Suck if you want, there are many more!"

Li Junge laughed loudly: "Oh, I saw you! When I was young, I was used to guarding the stove, but this bone will have to endure for several days. I am not a child now."

(End of this chapter)