The first thousand three hundred and thirty-five chapters kill the pig
"You also prepared a gift? How come I didn't know?" Han Peacock is under their noses every day these days. If he prepared a gift, it is impossible for Qin Mingyue not to know about it.
"Each family has prepared a portion, which is absolutely heavy." Han Peacock said with a smile.
"What is it?" Han Rongxia asked curiously.
"Didn't we have a fish feast today? I think everyone likes it, so let's just have one fish for each person." Han Peacock said with a smile.
"Just one fish?" Qin Mingyue said.
"Yes, it's just one fish, but it's a giant grouper." Han Peacock said.
"Giant grouper? How big is it?" Qin Mingyue asked.
"The main thing is how it is different from ordinary grouper?" Chen Xiaozhu asked curiously.
Han Kongque said: "It is definitely different from ordinary groupers! The smallest giant grouper is one meter long, and the big one is more than two meters long and weighs more than 200 kilograms."
"So big?" Qin Mingyue said in surprise.
"Of course ordinary slates cannot grow so big, but this is a giant grouper." Han Peacock said with a smile.
As a type of deep-sea fish, groupers generally weigh only about 3 kilograms. However, a few days ago, Han Peacock discovered many giant groupers weighing 500 to 600 kilograms in the Xuanyuan Water Flag.
Giant groupers weighing over 100 pounds are not uncommon.
You should know that the Guinness record for giant grouper is 563 kilograms. Han Peacock casually weighed a large grouper and it weighed 683 kilograms, making it the king of fishes.
Grouper is a precious dish at home and abroad. If such a giant grouper were placed in the outside world, it would only be available to rich people, and ordinary people would never even see it.
Giant grouper, also called saddle-banded grouper, commonly known as gentian grouper, is a warm-water, middle- and lower-layer coral reef fish, distributed from the east coast of Africa in the Indian Ocean to the central Pacific Micronesia, south to Australia, and is native to China in the South China Sea.
Islands and Hainan Island and other sea areas, but the number is sparse.
The saddle grouper is the largest species among groupers. It has many advantages such as fast growth rate, strong disease resistance, and delicious meat. The amino acid composition of its muscle is close to the amino acid composition of the human body, and its nutritional value is high, making it a breeding prospect.
This huge species of grouper is very popular among consumers and farmers.
Due to the immature artificial propagation technology and insufficient seedlings, the development of saddle grouper culture is restricted.
Breeding grouper fry is considered to be a difficult task for warm-water fish among marine fish breeders, so the price of giant grouper has remained high.
Both Korea and Japan are artificially bred in the temperate zone, but it is impossible for them to raise more than 5 pounds, unless some idiot uses aquarium heating to raise it for several years. But the cost is also very expensive, so Korean Peacock gave a giant grouper as a gift.
It's really impressive, and it's not too outrageous.
As for the difference between giant grouper and ordinary grouper, Han Peacock believes that these should be regarded as two completely different species.
Although they are both called groupers, the attack power of giant groupers is much more powerful than that of small groupers.
There are too many species in the Xuanyuan Water Banner now, and they are all breeding like crazy. Therefore, the living environments of various carnivorous marine creatures will inevitably overlap.
Take giant groupers and sharks for example. Groupers have many body color variations, often brown or red, with stripes and spots, so they are very good at attacking.
Han Peacock only noticed these big guys when he was observing sharks. At that time, Han Peacock was tracking a shark, and suddenly an uninvited guest appeared from the bottom of the water. It turned out to be a huge grouper, and this behemoth emerged from the water.
In an instant, he swallowed the struggling shark into his belly, leaving Han Peacock stunned.
"Really?" Han Rongxia didn't believe it.
"If you don't believe me, I'll take you in to see the sharks. If you don't go, you can see them if you go," said Han Kongque.
"How often does something like this happen? I believe you are the only one with a ghost." Han Rongxia said with a grimace.
"Forget it if you don't believe it." Han Kongque said noncommittally.
After finishing the meal, Han Kongque and some friends gathered together, mainly to talk about work and life. However, the Chinese New Year was coming soon, and everyone had a lot of things to do, so after the meal, everyone became busy.
I usually don’t visit my hometown. Now that Chen Peng and others have become successful, they naturally go to the homes of relatives and friends to gather together.
Han Kongque also started to prepare for the New Year after he had some time off. Of course, his family was rich now, but he could not lose his duty as a rural person. He still had to prepare for the New Year.
After the seventh and eighth day of the Lunar New Year, we eat Laba. The flavor of the New Year gradually comes, people have more smiles on their faces, and they completely put down their work. After a year of hard work, it is time to take a rest. People working outside are also starting to
I went back to the village. No matter how I was doing outside, everyone in the village was smiling.
Nowadays, celebrating the New Year in cities has become a formality, without any flavor of the New Year, and is just a festival of large consumption.
The flavor of the New Year in the village has also gradually faded over the years. In the past, people were poor and could not bear to eat or wear clothes. They all looked forward to having good food and new clothes during the New Year, so they could celebrate the New Year with all their heart.
strong.
In recent years, even in this small mountain village, there is no shortage of food and clothing. It is just a matter of old and new. I can usually eat a few meat meals every month, so I don’t have the same expectations for the New Year as before.
Looking forward to it.
But even so, the flavor of the New Year in the countryside is many times stronger than in the city.
There is no school in the village, not because the village is poor, but because of the education reform, the country wants to concentrate its superior resources, so all students are concentrated in the town's school.
At this time, the children who went to school in the town outside also went home for the holidays. Suddenly, it seemed that there were more children in the village. It was no longer the world of some little brats who had not yet gone to school. The half-grown boys,
It fills every corner of the village.
At this time, the sound of firecrackers began to be heard sporadically on the streets.
On the morning of the tenth day of the lunar month, the old village chief announced on the loudspeaker: "Attention, villagers, my family is killing a pig today. If anyone wants big meat, come and get it in a basin."
Han Peacock knew that it was time to kill pigs for the New Year. Someone in the village raised pigs. If they didn’t want to sell them to outside dealers, they could wait until the New Year and slaughter them in the village. People in the village would not have to go out to sell the pigs.
, leaving enough for their own needs, and selling them in the village, so that it is convenient for everyone.
This is also one of the traditions that have been preserved to reflect the flavor of the New Year. The main reason is that those who raise pigs and buy meat will get benefits, so this tradition will continue to be passed down.
When a pig is raised in the countryside, it usually has to be skinned by pig dealers and skinned by meat sellers. If the health and quarantine department in the town continues to monopolize the operation, the skins will be skinned even more.
Therefore, if you kill the pigs yourself and sell them at the market retail price, it will cost a lot more. Even if it is cheaper by one or two yuan, it is better than selling it to a pig dealer.
In this way, the villagers can also buy meat cheaper, so things that benefit both parties will naturally be passed down.
When they heard that the New Year pigs were being killed in the village, every household was happiest than their children. When they heard about which house was killing the pigs, they all flocked to the yard of that house. They could not only watch the pig-killing process, but also wait for their own pigs.
The adults come to weigh the pork.
Han Peacock originally called Liu Catkin, and the two of them went to weigh some pork for themselves. They weighed less and ate it for the time being. When someone was done killing the pigs, it would not be too late to weigh them again.
Liuxu came to the village only a few times, and rarely interacted with people. Even when she came back, she usually stayed at home alone, or helped the family with housework or work in the orchard, so she was not very familiar with the people in the village.
, so Han Kongque asked her to go with him and have more contact with the villagers.
When Han Feng heard that a pig was going to be killed, she clamored to go with him, and Han Xiaoxiao naturally went too.
When we arrived at the village chief's house, a large group of people had gathered in the yard. The person doing the killing was the village's pig butcher. He often dealt with livestock and was good at slaughtering livestock.
When Han Kongque and his family came, the pig butcher was sharpening his knife. The sharp knife for killing pigs was sharpened so brightly that it reflected light.
The old village chief was holding a basin next to him, preparing to catch the pig's blood.
After the knife was sharpened and the people were almost here, the butcher shouted: "Get the pig!"
The four strong laborers, who had been prepared for a long time, opened the fence of the pig pen and rushed into the pig pen. The pig may have felt the unusual atmosphere and jumped wildly in the pen, but it couldn't stand the crowd!
After just a moment, four people, each carrying a leg, were carried out.
The pig can't use its strength in the air and can only howl hard, and the sound is unpleasant and harsh. No wonder someone's voice is compared to the sound of killing a pig, which is indeed unpleasant and harsh.
The four people put the pig on the chopping board in the center of the yard, put its head in the air and held down its limbs.
The butcher skillfully picked up the bright butcher's knife and stabbed the pig directly in the neck of the howling pig. The unpleasant and harsh sound suddenly stopped, followed by a series of gurgling sounds, and blood flowed down the hole on the neck.
It sprayed until the old village chief had already caught it in the basin below.
This job seemed simple, but I was too timid to get closer and take a closer look.
Killing pigs is also a technical job. It seems that this knife is simple and anyone can do it. In fact, it is not the case. There is knowledge in this knife.
The knife must be drawn accurately and quickly, and the action must be completed before the pig can react, and the force must be controlled well, otherwise it will hurt other places except the artery, and blood will flow from the wound to the inner cavity.
, which not only wastes pig blood, but also brings inconvenience to the subsequent processing.
The wound was not small enough, the bleeding was not thorough, it took too long, or the bleeding was not clean. The pig was not dead. When it was put into hot water to shed its hair, it jumped out of the boiling water again. A group of people could only stand in the yard.
The whole yard is full of chases, so what seems like a simple knife attack is not something everyone can do. (To be continued.)