Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 534 Killing New Year’s Pig, Filling Blood Sausage, Lard Slag, Delicious!Chen Yuanyuan: Do you connotate me? 【Subscribe】

In rural areas, there is a process for killing pigs.

Pigs need to be fasted one day in advance, and they can drink water, but they cannot be fed with a single mouthful of food, which makes the processing of large intestines, small intestines, pork belly and other ingredients much easier.

The fasting time should not be too long.

If you have to fast for three or four days, the pigs will be hungry and thin, and even muscle relaxation and fat loss will occur, which will eventually lead to poor taste and insufficient flavor of pork.

This is the reason why rural butchers in the past did not kill pigs directly when they bought them back.

In addition, stocking the pigs before killing them can eliminate the stress and tension of the pigs, make the bloodletting more thorough, and the quality of the meat is better.

Lin Xu came to the pigsty with Dundun who was sleeping with the old people in his arms. His cousin Zhang Chunsheng had already arrived. With a cigarette in his mouth, he poured a basin of water into the sink of the pigsty, and said to Lin Xu:

"Breakfast is being made in the house. Let's start after breakfast. There are more pigs today, and the work is heavy. You have to eat enough to have the strength to kill the pigs."

Lin Xu responded, and saw that Shi Wenming set up a large iron pot and charcoal stove in the yard that would only be used when holding banquets in rural areas.

The blower blew and the coals blazed up.

The second aunt, Lin Hongxia, was adding water to the cleaned iron pot with the water pipe connected to the faucet.

Shen Jiayue, Chen Shaokang, Shi Moli and other cousins ​​got some browned steamed buns from somewhere, and they were sitting around the big iron pot, watching the fun while eating.

"Second aunt, how much water do we need to put?"

"It's going to be a big pot full. I'll need a lot of hot water to shave the pigs later, so I need to boil more for now."

Not far away, my uncle Jia Xingwang was squatting by the pool, sharpening his razor seriously.

This kind of blade is modified from the saw blade of a band saw. It is very hard and sharp, and it is perfect for shaving pig hair.

Next to his sink, Uncle Chen Meide is busy cleaning the meat hooks one by one, and there are three racks on both sides that have just been wiped clean, so that the whole pig can be hung up and opened.

It can not only clean up the internal organs and connective tissue in the pig's abdominal cavity, but also further remove the blood congestion, making the meat more delicious.

In the kitchen, Chen Meijuan was making breakfast.

Aunt Lin Hongxin, holding a spatula, was frying half a pot of salt, which also contained pepper, star anise, cinnamon, bay leaves and other spices.

These five-spice salts are used for cured meat. They are rubbed repeatedly on the surface of fresh pork, put in a container to marinate for two or three days, and then hung up to become common salted meat.

In the Yangtze River Delta region, this kind of meat is also called Nanfeng meat.

Han Shuzhen and Shen Guofu got up a little late. When they came, they saw that the yard was full of people busy with work. Old Shen immediately rolled up his sleeves and started working.

And Han Shuzhen went to help in the kitchen.

Although she is not good at cooking, it is no problem to help Chen Meijuan.

For example, now, with long chopsticks and a colander, she flips Chen Meijuan's dough cakes into the oil pan. The dough cakes are fried with five flavors and give a strong sense of satiety. It takes a lot of hard work Author's Choice.

On the stove next to it, pumpkin, millet, miscellaneous grain porridge, and vegetable and lean meat porridge were being boiled, but the green vegetables had just been washed, and the lean meat was also marinating in the bowl, and the rice porridge had to be cooked thoroughly before putting it into the pot.

Soon, the fritters were fried until both sides were browned and floated.

Han Shuzhen took it out, first put it on the oil support on the oil pan to filter out the excess oil, and then put it into the large bamboo basket next to it.

In the steam cabinet at the back of the kitchen, all kinds of steamed buns and rolls are being steamed.

"Is the meal ready soon?"

Lin Hongqi walked into the kitchen, looked at the oil cakes fried in the pan, and couldn't help swallowing.

This is his favorite delicacy. When he was young, he would eat two pancakes and a bowl of hot and sour soup, and he would not feel tired after working in the fields all morning.

Chen Meijuan said:
"It's good after frying. If you are hungry, eat first. You will kill pigs later, so eat more."

Lin Hongqi looked outside and took out the fried pancakes. Lin Xu's cousins ​​immediately gathered around, and soon, each of them took a pancake and ran out to play.

Chen Shaokang also took out two boxes of firecrackers and various small firecrackers bought last night at a canteen in the nearby village, and ate them while showing off to his cousins.

Before long, breakfast was ready.

The whole family is in the restaurant, serving their favorite porridge, eating pancakes and steamed steamed buns, etc. On the table are steamed bacon and soy sauce duck made by Lin Xu.

In addition to meat dishes, there are also various small pickles and pickles, as well as the watermelon bean paste that Shen Jiayue never forgets.

"Are you going to kill the pig after dinner?"

"Yes, start after dinner, six pigs may not be finished in one morning."

Lin Xu took a bite of the pancake. It was crispy on the outside and noisy on the inside. It tasted full of fragrance, and the aroma of the five spices was mixed in, making the taste even richer.

Take a bite of oil cake, and then pick up a piece of pickled cucumber for a bite.

The crispy taste and salty taste not only dilute the greasy feeling of the oil cake, but also play an appetizing role.

"This pickled cucumber is delicious, and there are peppers in it. It's spicy and delicious. It feels like everything is delicious when I go back to my hometown."

Shen Jiayue ate very happily. When she was a child, her family had no relatives and was extremely poor. When she saw groups of relatives in her neighbors during the holidays, she was very envious.

Now that she has finally become a big family, she has a strong sense of happiness.

Chen Meijuan said:
"As long as you want to eat, mom will make it for you every day."

"Thank you mom!"

Lin Xu drank two mouthfuls of porridge, finished the oil cake in his hand, picked up a freshly steamed steamed bun, broke it open, picked up some steamed soy sauce meat with chopsticks, and then picked it up like this, and took a bite, it was delicious.

Waiting is a lot of physical work, so eat as much as possible.

Only when you are full and full can you have the strength to kill pigs.

In order to prevent the excellent-level pig-killing skills from being insufficient, he also exchanged his points for excellent-level pig-killing skills.

The task triggered by the technique is quite simple, killing three pigs within five hours is as easy as drinking cold water for Lin Xu.

After eating and drinking enough, Lin Xu took off his down jacket, put on a warm coat, and changed into the camouflage uniform that Lin Hongqi usually wears for work.

The trousers on his body were also replaced with camouflage trousers, and then he put on high rain boots, and the butcher's attire was complete.

When slaughtering pigs, you have to wear old clothes, or directly wrap them in a big apron, so as not to be afraid of dirty things splashing on your body. In addition, you need to change your shoes, because whether it is pig blood or soaking pigs, the shoes are easy to get wet.

Putting on rain boots in one step can effectively prevent this kind of thing from happening.

The others also changed their clothes, set up a stone slab in the yard, and gathered around the pigsty to catch the pigs.

There are skills in catching pigs, and you can't catch them blindly. If you startle the pigs, not only will you not be able to catch the pigs, but you may even be knocked to the ground by the pigs.

The pigs must first be driven out of the narrow pigsty.

When the pig is not paying attention, directly throw the pig to the ground.

Normally, as long as the pig is knocked down, the slaughter will go smoothly.

When pressing, you should hold the pig's ears and tail to increase the pain of the pig, which can reduce the pig's struggle. Otherwise, if the pressed pig kicks its hind legs, it may hurt people.

Zhang Chunsheng drove out a pig, and then sealed the pigsty.

Just as he was about to say to be careful, Lin Xu rushed over quickly, grabbed the pig's front legs with one hand, and pushed forward with the other hand, and the whole pig fell to the ground immediately.

Shen Guofu, who wanted to help but had nowhere to do so, was taken aback.

The son-in-law is tall and thin, and he doesn't seem to have much strength. Unexpectedly, the big fat pig weighing more than 300 kilograms was overturned on the ground all at once.

This explosive power is really strong!
However, what he didn't know was that Lin Xu only learned the tricks of catching pigs with the help of pig-killing skills.

When you put the pig down, you can’t grab the hind legs, because the hind legs have stronger jumping power. If you grab it rashly, you will not only be kicked, but also easily dislocate the wrist when the pig struggles.

But there is no such danger in the front legs.

As long as you hold on tightly, and use the inertia of fluttering to push the pig's body, the whole pig can be easily thrown over.

When the pig fell down, Lin Hongqi and Chen Meide rushed to grab the hind legs, while Lin Xu grabbed the upper part of the pig's trotters and pulled back hard, sticking the front legs firmly to the pig's belly, while holding the pig with the other hand. Ears, pulled back hard.

By pulling and pulling like this, the upper body is basically under control.

As long as the hind legs are pressed to death, the whole pig will become pork on the chopping board - ready to be slaughtered.

When everyone holds down the whole pig, turn it over so that the pig is on all fours.

Lin Xu said:

"One person grabs the heel of one leg and lifts them up together, Uncle Chunsheng, give me a name."

Zhang Chunsheng didn't expect his nephew to be so tough. For the first time, he suspected that this nephew didn't go to university in the capital, but killed pigs for several years.

This method is more professional than the pig butchers in the village.

He spit out the cigarette butt in his mouth, firmly grasped the pig's left hind leg, and shouted:

"One, two, start!"

Everyone worked hard together, and the whole pig was lifted up like this.

Put it on the slate, let the pig lie on its side again, with its head protruding from the edge of the slate.

Everyone grabbed the pig's legs, pulled the pig's tail, and grabbed the pig's ears. Chen Meide even put his knees on the pig's body.

After the pig was completely suppressed, Lin Xu picked up the butcher's knife next to him, and Chen Meiliang was holding a basin, ready to receive the pig's blood.

Salt and wine are placed in the basin, which can effectively prevent the pig's blood from coagulating.

Lin Xu grabbed the butcher's knife and quickly stabbed the pig's neck forward. The carotid artery and trachea of ​​the pig were cut at the same time, and blood flowed out.

Lin Xu put down the butcher's knife and waited for the blood to flow on the ground before putting it in the bleeding hole to catch the pig's blood.

The purpose of this is that the dirty things on the pigskin will not flow into the basin along the pig's blood.

Since the pig was caught, the pig's neighing had never stopped, but at this time, as the blood continued to flow out, the pig's cry became smaller and smaller.

But you must not relax at this moment. Once you slack off, the pig may break free and run wildly. This kind of dying struggle is very powerful and should not be taken lightly.

When the blood of the pig is almost gone, the pig is almost dead.

Lin Xu took the blood aside, cut a small slit on the pig's foot, inserted the tube of a small air pump, and pumped air under the pig's skin, so that it would be cleaner when shaving.After pumping, everyone lifted it up again and put the pig into the wooden basin specially used for soaking pigs.

In the large pot next to it, the water temperature has risen to about ninety degrees.

Chen Meiliang scooped up a bucket of hot water from the inside, and Lin Xu poured the hot water over the pig. When pouring, he pulled the pig's leg and scalded all the corners and trotters with hot water.

Then began to shave the pig hair.

Lin Xu held the scraper with both hands and scraped vigorously on the pig.

Zhang Chunsheng at the side originally thought that without the butcher coming today, he would be the main C. Unexpectedly, his nephew would come out, and he changed from the expected main C to a supporting role.

"Nephew, have you really studied finance for a few years? Why do you feel that you are more agile than the employees in the slaughterhouse?"

He didn't understand very much, so he couldn't help asking.

Lin Xu said while shaving the pig hair:
"After opening a restaurant in the capital, there are more pigs to deal with, so I got used to it."

The whole body of the pig is shaved clean, and the whole pig looks much whiter and tenderer.

Everyone lifted the pig up. They originally wanted to hang the pig up, but it weighed more than 300 kilograms. I don't know if the shelf can support it, so Lin Xu directly cut open the pig's belly and took out the internal organs.

After all this work, the pig's head is removed, and then the pig's front legs are hooked with a meat hook, and the successfully "slimmed" pig's body is hung on the rack.

Cut the pig completely away from the belly and split the spine with a large boning knife.

In this way, the whole pig is divided into two.

Next it's time to cut up the meat.

First remove the hind leg, then use a knife to remove the pig's trotter, remove the elbow, remove the big stick bone of the hind leg, and finally remove the spine, and the whole hind leg meat comes out.

The meat on the pig's buttocks is half fat and half thin, and relatively solid, it is more suitable for making garlic paste white meat or stir-fried twice-cooked pork. This piece will be cooked with the bone later.

After cleaning the two hind legs, Lin Xu removed the flat ribs of the two pigs.

This is the middle section of the pig. There are ribs, hard and soft pork belly, and the spine.

To make pig-killing dishes, the front leg meat is used for frying, and the hind leg meat is used for boiling.

Only the middle section is usually reserved for Chinese New Year.

Lin Xu picked out the spine and ribs together, chopped the spine into large pieces, and added it when cooking the meat later, not to mention how fragrant it is.

With the flat ribs done, it's time to work on the front legs.

Relatively speaking, the front leg meat is relatively simple. Remove the pig's trotters and elbows, shave off the fan bone and spine, and then put the blood groove meat aside separately, and the front leg meat is also processed.

While he was busy, Zhang Chunsheng and Shi Wenming were busy cleaning the pig's internal organs.

The cleaning steps are mainly for digestive organs such as the large intestine, small intestine, and pork belly. It is necessary to tear off the visceral fat on the outside, turn it over, clean up the feces inside, and then scrub with ingredients such as flour, white wine, and cooking oil.

Uncle Jia Xingwang soaked the other internal organs of the pig in a basin. By the way, he sent the pork suet pulled out of the stomach to the kitchen, and asked Chen Meijuan to refine it into lard.

At this moment, refining lard is not only for eating oil, but for eating oil residue.

The freshly refined lard residue tastes great no matter dipped in salt and pepper, dried chili or soft white sugar, which is just right for children to satisfy their cravings.

The yard is full of busy figures, only Dundun is relatively leisurely. He is squatting on the pigsty at the moment, and the little guy will growl loudly when the pig inside whimpers.

Like a grumpy pig farmer.

After Lin Xu finished handling the pork, he turned his head and took a look at Dundun, feeling that the little guy had made great progress.

When I came here last time, no matter whether it was killing a big goose or a big fish, it was terrified, but today, instead of showing any fear, it even acted like a tiger.

Is this treating yourself as a human being?
It is said that after staying with people for a long time, cats will think that they are also human beings. I thought this was nonsense, but I didn't expect that Dundun had more and more signs of this.

However, Lin Xu did not intend to change this situation.

The little guy can do whatever he likes, and can't forcefully interfere in the name of love.

Wash the blood off your hands, and wash the boning knife by the way.

When the chef develops the habit, all used utensils must be cleaned and put back in place.

At the door of the kitchen, Lin Hongqi held a small pot in which rosin was boiling.

In the past, when pigs were slaughtered, the hair on the pig's head would be glued with rosin to make the pork cleaner. However, rosin is expensive, and many lawbreakers would use asphalt, which is harmful to the human body, in order to save money.

In the end, it was stopped. Now large slaughterhouses will use a machine for removing pig hair. The surface looks clean, but in fact it is all stubble.

What is really easy to use has to be traditional rosin.

Put the boiled rosin on the surface of the pig's head, pour some into the eye sockets, pig's ears and other parts by the way, and finally put the pig's trotters in, which are also covered with rosin.

Put it aside to cool naturally, and when the temperature comes down, the rosin will be torn off, and the whole pig's head will become much cleaner.

Use an ax to split the pig's head from the back half, unfold the pig's head, carefully put the pig's brain into a bowl, and then hang it up. After all the pigs are slaughtered, they will be marinated together to make pig's head stew.

When everyone is done, start slaughtering the second pig.

This time everyone cooperated better, and the slaughtering process was smoother.

After removing all the bones from the two pigs, Shi Wenming set up another large pot in the yard, and put all the removed spine, ribs, leg bones, fan bones and other bones into it, and then put in a few pieces of pork hind legs , add water and start to simmer.

Boil the water, skim off the foam, then add green onion, ginger and common meat cooking ingredients, and finally put in a whole packet of salt according to the amount of water in the pot.

The meat in the pot is ready to eat, and the soup will not be wasted.

This is not only the base soup for pig-killing dishes, but also an essential ingredient for blood sausage.

The filling of blood sausage is not as simple as pouring blood into the small intestine, but to use the cooled broth first, add onion, ginger, garlic, five-spice powder and salt, etc., and then pour it into the small intestine with a funnel.

With the presence of broth, the blood sausage tastes more delicious.

The filled blood sausage should be boiled in the pot immediately, and cold water should be continuously poured into the pot during cooking, just like boiling dumplings with cold water, artificially lowering the water temperature.

The advantage of doing this is that it can prevent the blood sausage from collapsing, and at the same time make the pig blood inside taste more tender.

While everyone was busy, Chen Meijuan had already boiled the lard. She fished out the oil residue, brought a few plates, and poured soft white sugar, salt and pepper, and dry dish dipping sauce on them.

After it was ready, it was served outside together with lard residue.

"Yueyue, come and taste lard residue. This was Xiaoxu's favorite delicacy when he was a child. He secretly went to the kitchen to eat it in the middle of the night, and it made the bed full of residue."

Upon hearing this, Shen Jiayue immediately covered her mouth and smiled:
"You still laughed at me for being a gluttonous girl. I didn't expect Xu Bao to be so greedy when he was a child."

She led Chen Shaokang, Shi Moli and other young generals who couldn't help to come over, pinched the freshly cooked lard residue in the pot, dipped it in salt and pepper and put it in her mouth, her eyes suddenly turned into crescents:

"Wow, it's really delicious! Sister Yuanyuan, come and eat, this lard residue is super delicious!"

Chen Yuanyuan just helped Chen Meiliang pour water into the pig's lungs many times, washing the pig's lungs into pure white. There are so many people today, Lin Xu plans to boil the pig's lungs into silver lung soup to moisten the lungs of the elders.

Seeing her siblings eating lard dregs, Chen Yuanyuan asked:
"Aren't you afraid of getting fat?"

"I was afraid when I was not married, but now... I have found a lifetime meal ticket, so I am not afraid anymore."

Chen Yuanyuan:? ? ? ? ? ? ? ?
Why do you feel like you're connoting me?

She washed her hands, walked over and picked up a piece of lard residue and dipped it in soft white sugar. The crispy texture and sweet taste made it super delicious.

Especially there is some fat in it, which makes the lard residue full of fragrance.

"It's really delicious. I have to put a poison in the group later, so that those in the capital who can't eat it will have a good look. How cool it is to go home for the New Year!"

Chen Yuanyuan couldn't fight back against her younger siblings, so she set her sights on the group of good sisters whose cups didn't shrink.

Hmph, good sisters, you have to love each other and kill each other!

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I’ve seen pig slaughtering before. I thought it was dirty when I was a child and never watched it. When I grew up, I couldn’t meet such occasions. So I went online to kill pigs in the evening and checked a bunch of pig killing videos before I finally understood. Process... This chapter is 5500 words, ask for a monthly ticket, brothers!

(End of this chapter)