After feigning death, the sturdy peasant girl abducted a hunter to give birth to cubs

Chapter 135

Why did Lu Shaoqian give up his yard so generously, because he lives in the same yard with his wife now.

Lin Fuyue took the big bad wolves and came back first. She promised to reward the big bad wolves and prepared to kill pigs to make pig-killing rice for the big bad wolves.

What's more, hundreds of people came up this time. Fortunately, they brought about 2000 catties of rice with them.

Why did Lin Fuyue make pig-killing rice to reward the big bad wolf? It was because she felt that pig-killing rice was the most sumptuous.

It is extremely difficult to feed a pig in the countryside, and it takes one third of the heroine's time and effort every day.

Shang Ruo is a good year, Jiang Taigong blesses, the pigs are fattened, and when the New Year's pigs are killed at the end of the year.

The family is happy, the hero is very happy, and the neighbors are also happy.

In the early days of preparing to kill the pig, the male protagonist will find the butcher, negotiate the price and money, and make an appointment.

Then every family went to order dinner, and even the gods in the sky could hear the excited sound clearly.

"My house kills pigs, please have a meal?" I said it with the intention of discussing it.

"Hehehe... You Mo Ke, I sipped it and wiped my mouth."

"Hey! Let's talk about it, as long as you have a meal."

"Then sip a bowl of tea and drink it!"

"Hahaha! Don't bother me! Come again."

The male lead invites you over, so that everyone in the village knows that his house is going to kill a pig, and they want to invite you to eat the rice for killing the pig.

Lin Fuyue recalled all kinds of past lives, so she also directed the teenagers to boil a large pot of water.

The teenagers were burning vigorously in front of the stove, and their hearts and weeks were warm.

Their faces are filled with happiness, because their hard work is about to see results.

When it was about to open, the young pig butcher started to shout: "Hurry up, bring out the hot water quickly."

"Shouting before it boils, what are you shouting, I'm still adding firewood, wait a while."

"It's so slow, hurry up, we've killed five pigs."

"Cut! I can afford to bloom this pot, I just wait for you to pick it up, get out of the way, get out of the way, it's very hot."

"Do you need help?" Lin Jingfan's subordinates stood in front of the door and shouted.

They are newcomers, they don't know what to do, and they don't know what to do.

"Come here and help carry the pig." A strong young man came up to them with a smile and said as if he had popped out of nowhere.

"Okay... okay, how do you lift it? You teach us how to lift it, we don't know how to do it."

"Hey, such a person lifts a pig's foot, one, two, three." With the voice of the butcher boy shouted.

Everyone started to rub their hands, those who lifted the stools, those who drove the pigs, and those who served the dishes, got busy happily.

The pig was howled and howled in the pen. After eating and drinking here for several months, it refused to leave at all.

The pig-raising boy stood by, feeling a little sour because of this pig.

For several months, they threshed pigweed every day, chopped and cooked the pigweed, and fed it to the pigs.

Every day is right, except that everyone is these pigs. These lively pigs have more or less pinned their emotions.

Zhu'er was driven to Pingli, and had a good time here and there, but it didn't wait for it to have fun.

Some teenagers grabbed its tail from behind, and then hugged it, grabbed it, grabbed its front and rear feet, and lifted its belly.

He shouted "Hi", and the fat pig was lifted onto the stool with a foot, and a young man stood beside the stool.

Seeing that the ruler stabbed the long one into the pig's throat, when the knife was about to be drawn, he put the plate containing the pig's blood under the knife.

The butcher boy pulled out his gun, and at this moment, he squirted out wildly "Shua!" and shot it into the plate under his feet.

The pig butcher held the pig's chin with one hand, supported the plate, and kept shaking it to fully dissolve the salt in the plate.

To prevent the pig from coagulating prematurely, the dish was taken away by another boy when the flow was over.

The bucket was flushed into the pig, stirring up a layer of pink flowers on the top, and then put it aside to let it solidify.

The young pig slaughterer resorted to his breastfeeding, cheeks, and wrist shaking, and the strong fat pig was thrown from the stool to the ground by him.

The next step is to pour water, shave, go up the ladder, and cut open. The fat pig with a round head is split in half.

It slammed on the open door panel with a "slap", it was steaming hot, and the oil was shining brightly and temptingly.

After beheading and removing the feet, everyone stood on the sidelines, pointing fingers, cut off the most delicious ones and cooked them today.

Save the rest for tomorrow.

Those pots of pigs were cut into pieces by Uncle Li, scalded tenderly, put onion, ginger, chili powder, thickened with cornstarch, and sprinkled with pepper.

Each table is equipped with a large plate in a large wooden basin, and if there is not enough, there will be more in the large wooden barrel.

Thinly slice the fat, put more if you are thin, chop up the bright red pepper, and put a handful of green water spinach on it.

Put it in the pot and fry it, and put it in a big wooden basin, one big wooden basin for each table,
The so-called killing pig rice must have the head dish of the killing pig rice, which is made of pig and fresh rot, also called "killing pig dish".

What is the three kings of pig-killing rice? It is made of three parts: pork liver, ridge, and kidney flower, with some traditional Chinese medicine seasoning.

Gongbao tendons, the ingredients must be the two tendons on the two ridges of the pig. When frying, it needs to be just right, and when it is soft, even the wok has a choice.

When cooking pig’s knuckles with vegetables, the ingredients must be farmyard manure, freshly sprayed green vegetables, and the lean part of the pig’s knuckles must be removed.

These four special dishes are the characteristics of Lin Fuyue's hometown, and then there are braised pork, pork ribs and stewed radish.

Today there are nearly 500 more people, and there are not enough tables. They also use the wooden racks that were built before to hang the drying sticks as tables.

Those ordinary people were trembling, looking at the delicious food on the table, they didn't dare to move their chopsticks casually.

"Everyone, don't be cautious, just eat whatever you want. I made this braised pork. Look at the yellow color. It's crispy, not hard, not burnt, fat and not greasy. It's crispy and crispy, leaving people with a long-lasting aftertaste."

Lin Fuyue stood up, took a piece of braised pork and stuffed it into Lu Shaoqian's mouth.

Because she still had to talk, she showed Lu Shaoqian a demonstration for everyone, and everyone really relaxed a lot.

When the teenagers saw that their boss had eaten, they also said with a smile: "You are all welcome, as long as you are full."

There is no way to control the food, whether it is Lin Jingfan's cavalry or the common people, how happy it is to control the food.

As soon as someone moved their chopsticks, the rest of the people followed suit, and soon they forgot their restraint.

The gray wolves ran up to Lin Fuyue happily, wagging their tails desperately, as if expressing their hospitality.

There was endless laughter and laughter, and the smile on Lu Shaoqian's face never stopped. He graciously helped his wife pick up vegetables, and Lu Yufan would also extend the bowl over.

(End of this chapter)