Riding the wind of rebirth

Zhou Zhi was too lazy to respond to Wu Renzhong, a weakling who was only good at talking nonsense, as he had a lot of work to do next.

"Elbow, is it killed?" The noise in the yard just now frightened Mai Xiaomiao so much that she hid behind a pillar. When the big pig stopped grunting, she found herself nervously grabbing the skin of Heilong's neck.

The black dragon was really smart. It actually let her catch it quietly without saying a word, which made Mai Xiaomiao feel embarrassed. She quickly let go and rubbed the black dragon carefully.

Miraculously, she was no longer afraid of the black dragon.

"The killing is over, but there are more things to come," Zhou Zhi said.

"Why are you collecting all this blood?" Mai Xiaomiao led Hei Long over and looked around curiously: "This pig is really big."

"This is called blood curd, it's delicious." Zhou Zhi said, "It's an indispensable dish at the pig slaughtering banquet."

"We Yi people will make blood sausage and eat it slowly." Jilie Abi said: "After making blood sausage, we will make pig blood soup with the remaining blood."

"Eh? I don't know this either. I'll have to learn it when the time comes."

The next step is to drill a hole in the black pig's hind leg joint, pump air into it, make the pig inflated and round, and then pour boiling hot water on the big black pig.

Lao Chi Ri handed everyone a piece of luncheon meat can tin: "Elbow asked me what I was going to do with it, so it's going to be put to use again, isn't it?"

Zhou Zhi had to admit the wisdom of Lao Bimo. Zhou Zhi often bought canned luncheon meat for the children to cook. Every time, Lao Chi Ri would cut open the canned luncheon meat, flatten it and save it. Zhou Zhi didn't understand what the point of keeping these things was.

After the fruit trees were planted, in order to prevent chickens from climbing up the trees, Lao Chi Ri cut iron strips from cans, tied them with strings and hung them on the trees. The iron strips would turn with the wind, reflecting the sunlight and causing it to flash. Birds were very afraid of the flash and would not fly up to the trees to destroy the fruits.

Now the canned skin has become a tool for people to shave the hair after the pores of the black pig are opened by burning it.

The pig was not small, and fortunately there were many people helping. In a short while, everyone had shaved the big black pig into a big white pig.

This time, Lao Chi Ri carefully collected the pig hair, but he didn’t know when he would use it next time.

Wu Renzhong laughed and said, "After all this, except for the head, the big pig still looks tender and skinny!"

The next step was to butcher the pig. Lao Chi Ri handed the knife to Zhou Zhi: "Elbow, you come?"

"Let me try." Zhou Zhi took the knife: "Grandpa, give me some advice."

The general process of butchering a pig is to first cut open its stomach, use a large basin to collect the pig's internal organs, first take out the part below the diaphragm, then take out the liver, heart, and finally the lungs.

After cleaning out the cavity, the meat will be removed. First, the head will be removed, and then the pig will be split in half along the spine with a hatchet. The next step is to cut into each part.

First take out the lard, then the head, belly, limbs, hind hip, remove the ribs and take out the back fillet.

Since there was no more blood, Mai Xiaomiao didn't seem so scared anymore. Instead, he watched with great interest.

This pig is quite big, and the meat yield should be around 70%, filling two full baskets.

"You're quite capable!" Old Chi Ri admired Zhou Zhi: "You're worthy of being from a big pig-raising county!"

This compliment was completely irrelevant, and Zhou Zhi thought of Wei Fei, a kid who had been spoiled by his parents and sister since he was a child. Not all pig-raising counties can butcher pigs, and some are too lazy to pick up a broom when it falls on the ground. But this does not prove that Wei Fei is lazy. Now he has been crazy about drawing blueprints, and he has been working day and night, and earning several thousand yuan a month.

Everyone said that the feng shui of the Wei family's ancestral tomb on Bijia Mountain was good, and that they had both a son and a daughter. Wei Yi and Wei Fei were both good kids who received scholarships and worked part-time in college. Since entering college, they did not ask for a penny from their family and only sent money home.

Now the eldest sister has gone abroad to work. Some say she works for the Ministry of Foreign Affairs, some say she works for Xinhua News Agency, and some say she works in a British law firm. There is no consensus, but in any case, she is very capable.

But he couldn't tell Old Chi Ri about all this in detail. Zhou Zhi wiped the sweat off his forehead with his arm and said with a shy smile, "I wasn't tired from tying up the pig just now, and I was sweating even more after untying it. I was just afraid that I might embarrass you if I'm not familiar with it. Did I pass?"

"It's about the same as the Muxialaha exam." Old Chiri smiled and said, "70 points is pretty good."

This is a joke from Zhou Zhi's home visit. Muxia Laha is the third child of the Langniapao family. He is the naughty boy in school. His academic performance is just like those of the good girls Ziqi and Aguo. During the home visit, Muxia Laha's father asked Zhou Zhi how Muxia Laha is doing in school. Zhou Zhi said that Muxia Laha can consider attending a sports school in the future. For a sports student, if he can score 70, it is considered excellent.

Then Muxia Laha's father was very happy and boasted to everyone that Teacher Zhou said that our third child is the best in the school.

But strangely enough, since then, Muxia Laha's academic performance has actually improved.

This has become a well-known joke in the village. When Lao Chi Ri told it, everyone laughed.

The next group of people will be divided into three groups, one group will be responsible for cooking dinner, one group will be responsible for marinating the meat, and one group will be responsible for stuffing blood sausage.

6◇9◇Book◇Bar

To make blood sausage, you need to wash out the fat intestines first. The Yi people’s blood sausage actually tastes good, but like all large intestine products, not everyone can accept it.

Washing the internal organs is not something that most people can bear, so this became the job of Lao Chi Ri and Zhou Zhi.

The remaining blood neck is cut into crispy meat, the minced meat is used to make fried meatballs, and all the fat and lean parts are marinated to make jar meat.

The fat on the pig's buttocks is half a palm thick, which is too much for making ham. If she were in the mountains of Gillette Abi's hometown, she would dare to make it, but in Lianhe Township, she thinks it is better to shave off some of the lean meat and make the rest into jar meat.

Mai Xiaomiao looked at Gillette Abi, who was in command in an orderly manner and said, "Auntie is an expert in handling concurrent tasks."

"Every capable Chinese housewife is." Zhou Zhi turned the intestines inside out and scrubbed them with flour and soda, then rinsed them with clean water: "Every New Year is a big job."

"The Yi New Year is coming soon." Lao Chiri said, "Elbow, make it clear that you are not allowed to run away this time. Stay with Xiao Miao and celebrate with us!"

“Okay!” Mai Xiaomiao agreed without even asking what the Yi New Year was and when it was.

The method of making blood sausage is different for each ethnic group. The Yi people use steamed glutinous rice and tofu.

Put these two things in a basin, remove the excess blood from the fixed blood tofu, scoop the remaining blood tofu into the basin, add salt, spices, chili powder, pepper powder, and scrape some powder from the ginger stick, add some chopped meat strips, mix well, stuff it into the pig's large intestine, tie it into sections with straw and dry it.

This method may cause problems in Jiachuan. If the moisture is not absorbed, the tofu will become sour and the meat will become smelly.

But it is possible in Lianhe Township. The meat is hung outside to dry very quickly and can be smoked in no time.

However, there are pros and cons. If you make bacon, it will be too dry and too woody, so it must be stored in a jar. (End of this chapter)