Alpine Orchard

Chapter 162
There are two pig-killing stations, after killing two pigs at a time, they will come to Ye Mo's side.

Pig butcher is a craft.

Ye Mo, Lin Shan, and Wang Rong's parents helped hold it down, and the butcher killed it with one blow.Strange to say, when the big fat pig was dragged out of the pigsty, it struggled all the time, but it stopped struggling when it lay down behind the killing platform.

At the end of the year, the Chinese New Year is approaching, and the price of hogs has also risen a lot.

Wang Rong’s hairy pig costs 12.5 yuan per catty...

The first one Ye Mo weighed weighed 304 kilograms and cost 3800 yuan.

Pork in the market costs only a dozen yuan per catty.As for the price of raw pigs, it is less than ten yuan per catty.

Still pay the pig slaughter fee, 120 yuan per pig.

People who live in the countryside should all have this feeling... that pork used to look better, but now pork is not so fragrant.

In the past, people in rural areas were poor and ate less pork, so they thought the meat was delicious.But in fact, there is another reason. In the past, farm pigs ate less feed, so they only fed some feed when the pigs were in the seedling stage.In those years, the countryside was poor, and each household raised a few pigs, and they all wanted to fatten the pigs before selling them, so the breeding cycle was long.

At that time, most farm pigs had a breeding cycle of about ten months, so this kind of pork should be more fragrant.

Just like the farm bacon bought in some specialty stores, those bacon are harvested from rural homes in the mountains... The bacon is made in the same way, but the taste of the farm bacon is better than the bacon bought in the market.

Kill pigs, let blood...

In the past, it was air blowing, but now it is directly inflated with an air gun.

After a while, the big fat pig was full of energy. Wang Rong picked up the wooden stick and beat the pig hard...

Ye Mo knew about blowing air on pigs, in order to shave the pigs better.The pig is dead, why beat it...

Ye Mo looked at Wang Rong: "Why hit it?"

"It's convenient to shave the pig's hair and clean up the pig's blood, so that the pork tastes better." Wang Rong said: "Sheep, come and help."

Lin Xiaomian also picked up a piece of wood and beat the pigs hard.

Ye Mo and the others went to the pigsty to catch the second pig.

Killed the second pig, pumped air into the pork, and then began to process the hair of the first pig...

The pig skin is scalded with boiling water, and then the pig hair is scraped off with a knife.If the pig's head is not easy to deal with, it can be scalded with asphalt...

After it was done, deflated the pork and released some blood, then hung it up, and continued to beat the pig with a stick for a while.

The pig butcher is a master craftsman, skilled in technique and quick in movement.

After the third pig was slaughtered and hung on the shelf, the internal organs of the pig began to be processed.

It's only ten o'clock now, and five pigs have been killed.The rest of the pigs will be processed in the afternoon.

Ye Mo took out his phone and called Tang Xun: "Hey, are you here yet?"

"Come here, let's share the location." Tang Xun said.

Ye Mo turned on map sharing and looked at Lin Shan: "Uncle, my dad and the others are here."

Lin Shan followed Ye Mo out and picked them up on the way.

Ye Mo's parents, Ye Ran.

Tang Xun, Wang Yue, and their father...

"Father-in-law." Father Ye saw Lin Shan and shouted with a smile.

Lin Shan smiled: "The three pigs have been killed. Go to my house first and bring the pots and buckets."

Let's go to Lin Shan's house together.

Tang Xun got down from the car, brought many presents, and shouted together with Wang Yue: "Uncle Lin."

Lin Shan smiled and nodded: "Just come here, what gifts do you bring?"

"You still have to bring presents." Tang Ming said.

"It's just..." Wang Hao said.

"Come in and sit for a while. I'll pack up my things and go over to pretend to be a pig." Lin Shan said.

"It's really troublesome for you." Tang Ming said.

"What's the trouble between brothers." Ye Dad said: "Is it, in-laws."

"You've already said that, so I'm sure I'm too embarrassed to say anything." Lin Shan said with a smile.

Lin Shan used to build houses in the production team. Although he was not familiar with Tang Ming and the others, he helped Ye Mo catch lobsters a while ago and stayed at Ye Mo's house for more than ten days... Eat crayfish, drink, and have an appointment to have a barbecue in the town, supper.The relationship is very good...

He carried two large barrels and a large basin.

Lin Shan called his second brother and second aunt and called them to come and help.As for the eldest brother and sister-in-law, they are not at home during this period of time and live in the city...

"This is my second brother and second aunt." Lin Shan introduced: "Ye Mo's father, Ye Qing. These two, Tang Ming, Wang Hao..."

Everyone met, lit a cigarette, and then went to Wang Rong's house.

"Uncle, what parts should be taken for the pig slaughter feast? Take those parts off first..." Ye Mo said.

"It's mainly the pig's offal, spine, and pig's blood. Let's do it at noon, just do it casually." Lin Shan said.

"I want to eat tenderloin." Lin Xiaomian said with a smile.

"All right, take off all the tenderloin." Dad Ye smiled.

First, I took a pair of pig offal, spine and tenderloin, and Xiaomian's mother and second aunt took them back to clean...

After all three pigs were dealt with, it was past twelve o'clock.

Ye Mo and Tang Xun transferred money to Wang Rong's mother, moved the pork to the car, and came to Xiao Mian's house...

"All done?" Mama Ye came out of the house.

"It's ready." Dad said, "Is the meal ready?"

"almost."

Stopping the car, Father Ye took some pieces of meat out of the car, including top-quality pork belly and lean thigh meat.

Tang Ming also took a few pieces of meat from the car...

Lin Shan declined and said, "I also ordered a pig, which will be slaughtered in a few days. You can take the meat home with you."

Papa Ye smiled and said, "It doesn't matter if you accept Old Tang or not, but you must accept mine. It has nothing to do with our family, right?"

"You're saying that I seem to be an outsider." Tang Ming said unhappily.

Lin Shan couldn't hold back their enthusiasm, so he took the pork away.

"There are pork livers and lungs in the car... We can't get these things. I have eaten your cured pork livers before. They taste very good. How did you do them?" Papa Ye asked.

"Soak the cured pork liver in cold water for an hour, then cut into strips, drain the water... add sugar, salt, and pepper to marinate for half a day, then take it out to drain the water, then add high-grade liquor, salt, and pepper noodles. The pepper noodles should be made of high-quality peppercorns, preferably Hanyuan Dahongpao. The peppercorns should be fried in a pan and smashed into powder. You can also put some honey when marinating...It is still marinating for half a day, and then control the water , hang it to dry. No need to smoke..." Lin Shan talked about the drying method of pork liver.

Ye Mo had eaten here before, it was very numb, but super fragrant.It's perfect for drinking.Even Ye Mo still can't forget it.

"But the temperature over there, I don't know if it can be dried out. Otherwise, leave it to me, and I will help you." Lin Shan said again.

"Okay." Papa Ye smiled and said, "And that super numb sausage, can we just put more pepper?"

"It's about the same." Lin Shan continued to tell them how to make sausages, adding more peppercorns, and white wine when marinating.

"Eat." Xiao Mian's mother shouted.

At noon, braised fat sausage, large pieces of spine salt vegetable soup, tenderloin fried with shallots, stir-fried pork liver, and a pig's blood.

Surrounded by a large table, full of dishes.

The taste of braised fat intestines is very authentic.

There is also stir-fried chives with tenderloin, the tenderloin is super tender, with the aroma of chives...it is simply a must.

Fried pork liver is also delicious...

Finally, the pig's blood is prosperous.Cooked a pot of pig's blood, pig's blood soup, and directly scalded the spine with the base...

The freshly slaughtered pigs are put into the pot directly, there is no fresher food than this.

(End of this chapter)