With millions of fans in the live broadcast circle, the actor begged me to cook

Remove the cooked meat and cut into slices or chunks.

Put the sauerkraut that has been washed and squeezed dry into the broth just now, sliced ​​pork belly, sliced ​​blood sausage, and big bones, and put them into the pot together and slurp.

The pig's ear that was taken out just now was cut into strips, added with crushed cucumber and soaked fungus, after a little mixing, a cold dish came out.

The ribs are cut directly from the middle, and a bowl of chili and cumin dipping sauce is prepared, and it is delicious to eat directly.

The tenderloin is naturally made of sweet and sour tenderloin, and there is only one piece of each pig. It is bright red and looks good.

Zuo Qiongqiong cut more than half of it into strips, then beat it with an egg white, salt and black pepper to marinate it evenly, and finally coated it with a layer of flour.

When the oil temperature is [-]% hot, put it into the pan and fry it. You can take out the middle and fry it again, the taste will be better.

Simply boil a sweet and sour sauce, pour in the tenderloin, mix well, and it will be out of the pot after a short hook.

"Is this going to be made into ham?" Zuo Hengyuan asked.

Zuo Qiongqiong took out the vegetables in the pot and nodded quickly.

She was busy cutting the cooked meat into thin slices and spreading them on the bottom of the bowl one by one.

Garlic paste, chili oil, light soy sauce, and salt are used to make the sauce. Stir it evenly and pour it on. It's that garlic paste white meat!

The soul of this dish is that the meat slices must be thin, and the mouth is fat but not greasy.

Add minced lotus root to the minced meat, season with appropriate amount of salt and five-spice powder, knead into balls, and steam in a pan for 25 minutes.

The internal organs are delicious only when they are fragrant and spicy. After removing the sinews from the kidneys, change them with a knife, and cut the pork belly into thin shreds for later use.

Stir-fry minced garlic in hot oil, dried chili and peppercorns are essential, pour the two ingredients into the pan and fry until cooked, you can add some vegetables you like.

Zuo Qiongqiong put some garlic sprouts and green and red peppers.

There are also chili fried pork, braised pork, and the meat on the pig's head is so strong that it can be used directly as a dipping sauce.

Zuo Qiongqiong was busy cooking, while Zuo Hengyuan and Zuo Dafu were helping to make ham.

First smear it with high-grade white wine, rub the pepper powder and salt continuously, so that the gaps of each piece of meat must be covered with salt, so that it is not easy to get moldy.

Zuo Qiongqiong used two pig legs to make ham, and the remaining pig's trotters were used to braise in soy sauce. Together with the big hoof, they were stewed until they were rotten.

It starts before dawn and continues until the morning. There is only a short break when eating, and I will continue to work in the afternoon.

Zuo Guang also knew that today was very busy, so he obediently played with building blocks in the room.

Zuo Qiongqiong breathed a sigh of relief when the lunch was served on the table.

The soft and rotten pig's trotters were poured on the rice, and I ate several mouthfuls in a row.

The slaughter of pigs looks lively, but in fact, since I opened my eyes in the morning, I haven't been idle.

"Hurry up and eat, there is still fried meat and sausage stuffing in the afternoon." Zuo Dafu said.

In the past when there was no refrigerator, the way to preserve pork was to marinate it or fry it and soak it in lard.

Now that the living standard has improved, making these things is almost for nostalgia or to eat pork for a different taste.

After kneading the ham, it needs to be covered with a layer of salt, put in a cool place to marinate for a month, and then pressed with a heavy object for more than ten days.

On the one hand, it makes the shape of the ham more beautiful, and on the other hand, it presses out the blood in the ham.

Finally hang it to dry.

It should be placed in a cool and ventilated place, so that the cured ham will not be spoiled, and the preservation time can be longer.

But Zuo Qiongqiong felt that it might take a few months to finish eating.

In the afternoon, Liu Cui'e fried the meat, while Zuo Qiongqiong packed the meat slices.

Add a sufficient amount of oil to the pan, fry the large pieces of meat in the pan, deep-fry over medium heat, and finally put them into the jar, pour the oil in the pan, and cover the meat.

The pork preserved in this way is very fragrant, and because it is soaked in oil, it will not dry out, so you can just take it out when you want to eat it.

Zuo Qiongqiong cut the rest of the meat into slices, and the sausage promised to the fans was finally available.

If it weren't for being too busy today, Zuo Qiongqiong would like to record it for them.

Pour ginger, cooking wine, and sausage seasoning powder directly into it, and there is a big pot full.

The pig's intestines were also cleaned, and the enema tools were prepared, and the enema was started.

Zuo Qiongqiong didn't cut it from the middle, it was a very long one, several meters in length, separated by ropes at intervals to make the sausages even in length
This was done directly in the evening, and the sky darkened.

Zuo Qiongqiong turned on the lights in the yard, and several people did the final finishing work.

There are often kittens visiting at night, so the sausages should be put into the ventilated hut first.

The pots in the yard and the rubbish on the ground were cleaned up, and the mess in the daytime was completely invisible after flushing with a water hose.

For dinner, a few people ate pork rib noodles. The soup was milky and delicious.

This is stewed pork ribs. After eating the meat all day, I really can't eat greasy things.

A bowl of hot noodles, decorated with a few green vegetables, looks very appetizing.

Xie Xinguo had a trace of fatigue on his face, but he couldn't hide his joy, "I'm so old, this is the first time I've seen a pig butcher with my own eyes, it's so lively!"

Zuo Qiongqiong also felt lively, but she was too embarrassed to show it.

Slaughtering pigs is new to the people in the city, but to the original owner, pigs are slaughtered in the village every winter, and the older brother of the original owner will go to help, which is more normal.

Zuo Hengyuan and Liu Cuie were too tired today, so they didn't want to talk at this time.

"When my family kills pigs, you guys will come too!" Zuo Dafu said excitedly.

He didn't look tired at all, and it made people feel that he could go out and run a few laps.

Today's gameplay is simple, and several people are quite tired, so it will be over soon.

Before Zuo Qiongqiong picked up the storybook, Zuo Guang closed his eyes and whispered, "Auntie, I don't need to tell stories today, I'm already asleep."

"Okay, Xiaoguang, go to bed, aunt is going to bed too."

Zuo Qiongqiong checked the window for him, tucked in the quilt before leaving.

I haven't been able to touch my phone all day, and I haven't had time to process the messages on it.

The lunch that Wen Shuning shared with herself, and the candied haws who followed her to study but overturned, and Ji Jingqing grinning in the corner of the photo.

Zuo Qiongqiong briefly talked about the precautions, and hoped that she would not fail next time.

There is also news about the owner of the slaughterhouse, and a transfer record, which is the money of several pigs.

The numbers inside are not too much for the current Zuo Qiongqiong, but when she first came to this world, it was an astronomical number that she couldn't see.

There are also a few pieces of news about Lu Qingze. In the morning, he himself said that he was going to kill a pig. The following is Lu Qingze's report itinerary.

Maybe I watched the surveillance in the yard and told her that it would be fine to do it again tomorrow.

Zuo Qiongqiong: "I received it, but it has been cleaned up, and there are only three little fragrant pigs left." '

(I forgot to set the timer, and I just found out now, I punish myself with a cup.)