Chapter 534: Kill the New Year pig, fill it with blood sausage, and lard residue, it tastes so delicious! Chen Yuanyuan: Do you understand me? [Please subscribe]
In rural areas, there is a procedure for killing pigs.
The pigs need to be fasted one day in advance. They can drink water, but they cannot feed the pigs a mouthful of food. This can make the processing of large intestines, small intestines, pork belly and other ingredients much easier.
The fasting time cannot be too long.
If you have to fast for three or four days, the pigs will starve and lose weight, and may even experience muscle relaxation and fat loss, which will eventually lead to a poor taste and lack of flavor in the pork.
In the past, rural butchers did not kill the pigs directly after they bought them. This is the reason.
In addition, raising the pigs for a while before killing them can eliminate the stress and tension of the pigs, make the blood bleeding more thorough, and improve the quality of the meat.
Lin Xu carried Dundun, who was sleeping on a big bed with the old people, to the side of the pigsty. His cousin Zhang Chunsheng had already arrived. He was holding a cigarette in his mouth, carrying a basin of water and pouring it into the sink of the pigsty, and said to Lin Xu: <
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"Breakfast is being made in the house. Let's start after breakfast. There are a lot of pigs today and the work is heavy. You have to eat well before you have the strength to kill the pigs."
Lin Xu responded and saw that Shi Wenming had set up a large iron pot and charcoal stove in the yard that were only used when hosting banquets in rural areas.
The blower blows and the coal burns.
Second aunt Lin Hongxia is holding the water pipe connected from the faucet and adding water to the cleaned iron pot.
Cousins such as Shen Jiayue, Chen Shaokang and Shi Moli got some browned steamed bun slices from somewhere and were gathering around the big iron pot, eating and watching the fun.
"Second aunt, how much water should be put in here?"
"It needs to be a big pot full. It will take a lot of hot water to shave the pig hair later, so we need to boil it more now."
Not far away, my cousin Jia Xingwang was squatting by the pool, carefully sharpening the razor.
This kind of blade is modified from a band saw blade. It is very hard and sharp. It is perfect for shaving pig hair.
Next to his pool, his uncle Chen Meide was busy cleaning the meat hooks one by one. On both sides were freshly wiped racks. There were three pairs in total, so that the whole pig could be hung and disemboweled.
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It can not only clean the internal organs, connective tissue and other debris in the pig's abdominal cavity, but also further remove congestion, making the meat more delicious.
In the kitchen, Chen Meijuan is making breakfast.
The aunt Lin Hongxin took a spatula and stir-fried half a pot of salt. The salt also contained spices such as peppercorns, star anise, cinnamon, and bay leaves.
These five-spice salt are used to make bacon. Rub the surface of fresh pork repeatedly, put it in a container and marinate it for two or three days, and then hang it up to make common bacon.
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 arrived, they saw people all over the yard busy working. Old Shen immediately rolled up his sleeves and started working.
Han Shuzhen went to the kitchen to help.
Although she is not good at cooking, she has no problem working next to Chen Meijuan.
For example, now, she is using long chopsticks and a slotted spoon to turn over the dough cakes that Chen Meijuan threw into the oil pan. The fried dough cakes are fragrant and full, and it is a laborious task.
Author's first choice.
On the stove next to it, pumpkin, millet, multigrain porridge and vegetable and lean meat porridge are being cooked. However, the vegetables have just been washed and the lean meat is marinating in the bowl. They have to wait until the rice porridge is completely cooked before adding it to the pot.
Soon, the pancakes were fried until both sides were browned and floated.
Han Shuzhen fished it out, first put it on the oil support on the oil pan to filter out the excess fat, and then put it into the large bamboo basket next to it.
In the steaming cabinet at the end of the kitchen, various steamed buns and flower rolls are being steamed.
"Is the meal almost ready?"
Lin Hongqi walked into the kitchen, looked at the fried pancakes in the pot, and couldn't help but swallowed.
This was his favorite delicacy. When he was young, he could eat two pancakes and a bowl of hot and sour soup, and he would not feel tired even after working in the fields all morning.
Chen Meijuan said:
"Just finish frying. If you are hungry, eat first. We will kill the pig later, so eat more."
Lin Hongqi looked outside and took out the fried pancakes. Lin Xu's cousins immediately gathered around them. Soon, each of them took a piece of pancake and ran out to play.
Chen Shaokang also took out two boxes of crackers and various small fireworks that he bought at the nearby village canteen last night, and ate them while showing off to his cousins.
Not long after, breakfast was ready.
The whole family was in the restaurant, serving their favorite porridge, eating fried cakes, steamed Hanamaki buns, etc. On the table were steamed bacon and soy sauce duck made by Lin Xu.
In addition to meat dishes, there are also various small pickles, pickles, and the watermelon bean paste that Shen Jiayue never forgets.
"Are you going to start killing the pigs after dinner?"
"Yes, we'll start right after dinner. Six pigs may not be killed 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 flavor and was mixed with the aroma of five spices, making the taste even richer.
Take a bite of the pancake, then pick up a piece of pickled cucumber and take a bite.
The crispy texture and salty taste not only dilute the greasiness of the pancakes, but also serve as an appetizer.
"This pickled cucumber is delicious. There are also chili peppers in it. It is spicy and delicious. I feel like everything is delicious when I go back to my hometown."
Shen Jiayue ate very happily. When she was a child, she had no relatives at home and was very poor. She was very envious when she saw groups of relatives from her neighbors during the holidays.
Now that we have finally become a big family, she feels a deep sense of happiness.
Chen Meijuan said:
"As long as you want to eat, mom will cook it for you every day from now on."
"Thank you, Mom!"
Lin Xu took two sips of porridge, finished the fried cake in his hand, picked up a freshly steamed bun, broke it open, and used chopsticks to pick up some steamed soy sauce meat, then pinched it like this and took a bite, it was delicious.
It will be a lot of physical work later, so eat as much as possible.
Only when you have eaten and drank enough will you have the strength to kill the pig.
In case the excellent pig-killing skills were not enough, he also used points to exchange for excellent pig-killing skills.
The task triggered by the technique is quite simple. Kill three pigs in five hours. For Lin Xu, this is as easy as drinking cold water.
After eating and drinking, Lin Xu took off his down jacket, put on a warm coat, and then put on the camouflage uniform that Lin Hongqi usually wore for work.
I also changed my pants into camouflage pants and high rain boots, and my pig-killing outfit was complete.
When killing pigs, you must wear old clothes or wrap them in a large apron so that you are not afraid of dirty things being splashed on your body. In addition, your shoes must be changed because they can easily get wet whether in pig blood or when soaking pigs.
Putting on rain boots in one step can effectively prevent this kind of thing from happening.
Others also changed their clothes, set up a stone slab in the courtyard, and then gathered in front of the pig pen and started catching pigs.
There are skills in catching pigs. You cannot catch them blindly. If you startle a pig, not only will you not be able to catch the pig, you may even be knocked to the ground by the pig.
The pigs must be driven out of the narrow pigsty first.
When the pig is not paying attention, just knock the pig to the ground.
Under normal circumstances, 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 pig being pressed kicks its hind legs, it may hurt people.
Zhang Chunsheng drove out a pig and sealed the pigsty.
Just as he was about to say that he should be careful, Lin Xu rushed over quickly, grabbing the pig's front legs with one hand, and pushing forward with force with the other hand. The whole pig immediately fell to the ground.
Shen Guofu, who wanted to help but had nowhere to start, was startled.
The son-in-law is tall and thin, and does not seem to have much strength. Unexpectedly, the big fat pig of more than 300 kilograms was overturned to the ground in one fell swoop.
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 knocking the pig down, do not grab the hind legs, because the hind legs have stronger jumping power. Not only is it easy to be kicked if you grab it rashly, but it is also easy to dislocate the wrist when the pig struggles.
But the front legs are not in such danger.
As long as you hold on tightly and use the inertia of the pounce to push the pig's body, the whole pig can be easily knocked over.
When the pig fell, Lin Hongqi and Chen Meide hurriedly grabbed the hind legs, while Lin Xu grabbed the upper part of the pig's trotters, pulled back hard, and pressed the front legs firmly against the pig's belly, while holding on to the pig with the other hand.
Ears, pull back hard.
By pulling and pulling like this, the upper body is basically controlled.
As long as the hind legs are pressed to death, the whole pig becomes pork on the chopping board - ready to be slaughtered.
When everyone has pressed down the whole pig, turn it over so that the pig is on all fours.
Lin Xu said:
"Each person grabs the base of one leg and lifts it up together. Uncle Chunsheng, please give me a command."
Zhang Chunsheng did not expect his nephew to be so strong. For the first time, he suspected that his nephew had not gone to college in the capital, but had been killing pigs for several years.
This technique is more professional than the pig butchers in the village.
He spit out the cigarette butt in his mouth, grabbed the pig's left hind leg hard, and shouted:
"One, two, get up!"
Everyone worked hard together, and the whole pig was lifted up.
Place it on the stone slab and let the pig lie on its side again, with its head sticking out of the edge of the stone slab.
Everyone grabbed the pig's legs, pulled the pig's tail, and pulled the pig's ears. Chen Meide even pushed his knee directly on the pig.
After the pig was completely suppressed, Lin Xu picked up the butcher's knife next to him, and Chen Meiliang held the basin, ready to catch the pig's blood.
Put salt and wine in the basin, which can effectively prevent pig blood from coagulating.
Lin Xu grabbed the butcher's knife and quickly stabbed the pig's neck forward. The pig's carotid artery and trachea were cut at the same time, and blood flowed out.
Lin Xu put down the butcher's knife and waited until the blood flowed on the ground, then placed it at the bleeding port to catch the pig's blood.
The purpose of this is to prevent the dirt on the pig skin from flowing into the basin along with the pig blood.
The pig's neighing has not stopped since the pig was caught. At this time, as the blood continued to flow out, the pig's squealing became smaller and smaller.
But you must not relax at this moment. Once you relax, the pig may break free and run wild. This kind of death struggle is very powerful and should not be taken lightly.
When the pig's blood flows almost completely, the pig has almost expired.
Lin Xu took the blood aside, cut a small incision 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 the air, everyone lifted it up again and shaved it.
Put this pig into the wooden basin specially used for soaking pigs.
In the large pot next to it, the water temperature has risen to about 90 degrees.
Chen Meiliang scooped a bucket of hot water from it, and Lin Xu poured the hot water on the pig. While doing so, he pulled the pig's legs and scalded the corners and trotters with hot water.
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Next, I started shaving the pig hair.
Lin Xu grabbed the scraper with both hands and scraped the pig hard.
Zhang Chunsheng on the side originally thought that since there was no butcher coming today, he would become the main character. Unexpectedly, his nephew took action, and he changed from the expected main character to a supporting role.
"My nephew, have you really studied finance for several years? How do you feel that you are more agile than the employees in the slaughterhouse?"
He didn't understand and couldn't help but ask.
Lin Xu said while shaving the pig:
"After I opened a restaurant in Beijing, I handled more pigs, so I got used to it."
After scraping the whole body of the pig, the whole pig will look much whiter and tender.
Everyone lifted the pig up and originally wanted to hang it up, but with a weight of more than 300 kilograms, I didn't know if the rack could hold it up, so Lin Xu cut open the pig's belly and took out the internal organs.
After finishing this work, remove the pig's head, hook the pig's front legs with a meat hook, and hang the successfully "slimmed" pig body on the shelf.
Completely cut the pig from the pig's belly, and use a large boning knife to split the pig's spine.
In this way, the whole pig is divided into two doors.
Next it’s time to cut the meat.
Remove the hind legs first, then use a knife to remove the pig's trotters, remove the elbows, pick out the big bones of the hind legs, and finally remove the backbone, and the entire hind leg meat will come out.
The meat on the pork butt is half fat and half lean, and is relatively solid. It is more suitable for making garlic white meat or stir-fried twice-cooked pork. This piece will be cooked with the bones later.
After all the two hind legs were cleaned, Lin Xu removed the two flat ribs of the pig.
This is the middle section of the pig, which contains ribs, hard and soft pork belly, and backbone. It is the best part of the meat, and it is also a part that is generally not used in pig-killing dishes.
To make butchered vegetables, the front leg meat is used for stir-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 backbone together with the ribs, and chopped the backbone into large pieces. He would add it to the meat when cooking, not to mention how fragrant it would be.
After dealing with the flat rib area, it’s time to deal with the front legs.
Relatively speaking, the front leg meat is relatively simple. Remove the pig's trotters and elbows, shave off the fan bones and spine, and then put the blood groove meat aside alone. 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 the large intestine, small intestine, pork belly and other digestive organs. You need to tear off the visceral fat on the outside, turn it over, clean the feces inside, and then scrub it with flour, white wine, cooking oil and other ingredients.
My cousin Jia Xingwang put the other internal organs of the pig into a basin and soaked them. At the same time, he took the suet out of the belly to the kitchen and asked Chen Meijuan to refine it into lard.
Refining lard now is not only for eating oil, but also for eating oil residue.
The freshly refined lard residue tastes great whether dipped in salt and pepper, dry chili pepper or sugar, and is just right for children to satisfy their cravings.
The yard is full of busy people, only Dundun is more leisurely. He is squatting on the pig pen. When the pig inside snorts, the little guy will roar loudly.
He seems to be a grumpy pig farm owner.
After Lin Xu finished processing the pork, he turned to look at Dundun and felt that this little guy had made great progress.
The last time I came here, I was very frightened whether I was killing a big goose or a big fish, but today, not only did it not look scared, but it actually acted like a tiger and acted like a tiger.
Do you think of yourself as a human being?
It is said that if a cat stays with a person for a long time, it will think that it is a human being. I originally thought this was nonsense, but I didn’t expect that Dundun was showing more and more signs of this.
However, Lin Xu has no intention of changing this situation.
The little guy can do whatever he likes and cannot forcefully interfere in the name of love.
Wash the blood on your hands and clean the boning knife as well.
It is a habit developed as a chef that all used utensils should be cleaned and returned to their original places.
At the door of the kitchen, Lin Hongqi was holding a small pot with rosin boiling in it.
In the past, when pigs were slaughtered, the hair on the pig's head would be specially glued with rosin to make the pork cleaner. However, rosin is expensive, and many criminals will use asphalt that is harmful to the human body in order to save money.
In the end, it was stopped. Now large slaughterhouses will use a special machine to remove pig hair. It looks clean on the surface, but in fact it is all stubble.
What is really useful is traditional rosin.
Apply the boiled rosin on the surface of the pig's head, pour some into the eye sockets, pig ears and other parts, and finally put the pig's trotters in, which will also be covered with rosin.
Set it aside to cool naturally. When the temperature comes down, remove the rosin and the whole pig 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 brains into a bowl, and hang it up. After all the pigs are slaughtered, they will be braised together to make pig head stew.
When everyone is done, start slaughtering the second pig.
This time everyone cooperated better and the slaughtering process went more smoothly.
After picking out all the bones of the two pigs, Shi Wenming set up another large pot in the yard, put all the picked out bones such as the spine, ribs, leg bones, fan bones, etc., and then added a few pieces of pork hind leg meat.
, add water and start stewing.
Boil the water, skim off the scum, then add onion, ginger and common cooking ingredients, and finally add a whole packet of salt according to the amount of water in the pot.
The meat in the pot can be eaten as soon as it is stewed, and the soup will not be wasted.
This is not only the base soup for making pig-killing vegetables, but also an essential ingredient for stuffing blood sausage.
Making blood sausage is not as simple as pouring blood into the small intestine. Instead, you must first use cool broth, add onion, ginger, garlic, five-spice salt, etc. to mix it up, and then use a funnel to pour it into the small intestine.
With the presence of broth, blood sausage tastes more delicious.
The stuffed blood sausage should be put into the pot for cooking as soon as possible. During cooking, cold water should be continuously poured into the pot, just like boiling dumplings with cold water, to artificially lower the water temperature.
The advantage of this is that it can prevent the blood sausage from collapsing and also 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 and brought out several plates, in which she poured sugar, salt and pepper, and dry sauce for dipping.
After it was prepared, it was brought outside with the lard residue.
"Yueyue, come and try the lard dregs. 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, making the bed full of lard dregs."
When Shen Jiayue heard this, she immediately covered her mouth and said with a smile:
"You even laughed at me for being a greedy girl. I didn't expect Xu Bao to be so greedy when he was a child."
She led Chen Shaokang, Shi Moli and other unhelpful young men over to them, pinched the lard residue that had just come out of the pot, dipped it in salt and pepper and brought it to her mouth. Her eyes suddenly turned into crescents:
"Wow, it smells really good! Sister Yuanyuan, come and eat, this lard residue is super delicious!"
Chen Yuanyuan just helped Chen Meiliang pour water into the pig lungs many times, washing the pig lungs completely into pure white. There are many people today, so Lin Xu plans to boil the pig lungs into silver lung soup to moisten the lungs of the elders.
Seeing her younger siblings eating lard residue, Chen Yuanyuan asked:
"Aren't you afraid of getting fat?"
"I was scared when I wasn't married, but now...I have found a lifelong meal ticket, so I'm not scared anymore."
Chen Yuanyuan:???????
How do you feel that you are with me?
She washed her hands, walked over, picked up a piece of lard residue and dipped it in the sugar. The crispy texture and sweet taste made it super delicious.
Especially since it contains some fat, the lard residue is full of flavor.
"It's really delicious. I'll have to post something in the group later so that those in the capital who can't eat it can have a good look at how great it is to go home for the Chinese New Year!"
Chen Yuanyuan could not fight back against her younger siblings, so she set her sights on the group of good sisters whose bra cups did not shrink.
Hum hum, good sisters must love each other and kill each other!
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I have seen pigs being slaughtered. When I was a kid, I thought it was dirty and I never watched it. When I grew up, I didn’t encounter such occasions. So in the evening, I slaughtered pigs on the Internet and checked a bunch of videos of pig killings before I finally understood it.
Process... This chapter is 5500 words long, please give me monthly votes, brothers!
This chapter has been completed!