Agricultural giant since 1983

Chapter 57 Kill the New Year Pig
Throughout the year, farmers have no free time. Spring is busy with spring plowing, let alone summer. Three summers can exhaust people to death. Autumn is the harvest season, and autumn harvest and autumn planting are equally hard.

After the autumn planting, the work in the field is over, and there are other tasks. Does the house need to be repaired? Is there enough firewood for the winter?Relatives are going to help their children marry a daughter-in-law. Many chores are still tiring.

That is to say, from the winter solstice to the new year, I can relax for a few months. Although I still have to do New Year's goods and visit relatives, the mood of doing such things is completely different from that of farming, and everyone is happy.

The grain drying field of the Li family was very lively today. A stove was set up in the corner, and several large pots were boiling water. A large wooden barrel was erected on one of them, and a pot was erected on top of the wooden barrel. Alcoholic, this is brewing local wine.

In the pigsty, the pig that has been raised for a year seems to have sensed something and is grunting uncomfortably.

"Mr. Li, you have raised a pig well! I haven't seen such a big pig for several years. How do you feed it?" Zheng Huaqiang, the best pig butcher in Liushu Township, stood by the pigsty, looking at the black pig. The big fat pig was amazed.

"Aw~~Aw~~" I don't know if I smelled the murderous aura on Zheng Huaqiang's body, the big fat pig barked even more fiercely, and ran around in the pigsty, but its fat body made it look clumsy. I was so tired that I was out of breath, let alone jumped out of the pigsty.

"Xiao Lei gave me some feed, and the pigs really grow meat faster after eating them!" Li Qiyun lit a cigarette for Zheng Huaqiang, and looked at the big fat pig with a smile. This year, he will definitely not have to worry about running out of meat.

"He's a college student after all, he's capable! He's better than us at raising pigs and chickens!" In fact, when Li Lei returned to the village to run a farm, Zheng Huaqiang laughed in private, but now he doesn't say anything.

He knows how popular the Erdaowan chicken farm is now. With an income of thousands of dollars a day, when people who know it mention it, their eyes turn red with envy.

"Master Zheng, the water is ready! Let's start!" Someone yelled from the stove.

Here in Heyang County, it is customary to respectfully refer to a person with a craft as a certain master, or a certain teacher for short.

"Okay, let's start! Come and pull the pig out!" Zheng Huaqiang took a few puffs, threw the cigarette butt on the ground, put his hands on the stone for support, and jumped into the pigsty, and grabbed the big fat pig with his hands ears.

Li Xinwang, Li Xin'an and several strong cousins ​​rushed forward, each with one leg, and lifted the big fat pig out.

The big fat pig also knew that it was coming to the end of its life, so it was struggling hard, but in front of these good laborers, its struggle was useless.

There were two benches in the middle of the grain drying yard, and Li Qiyun unloaded the door panel and put it on the bench early, "One, two, three!" Everyone worked together to put the big fat pig flat on the door panel.

"Look at the slaughter of pigs, watch the slaughter of pigs!" Several dolls shouted and surrounded them.

"Look at what you're looking at! Get away! Don't be afraid to scare your soul away!" Several adults hurriedly pulled the dolls away. The scene was too bloody, and the little doll's soul hadn't fully grown yet, so it's not good to be frightened.

"Hold it!" Zheng Huaqiang yelled, went to the base of the wall to get his own guy, and held a bamboo basket in his left hand, which contained sharp knives, boning knives, scrapers, meat hooks, wooden vertebrae and other tools for killing pigs. A long iron skewer as thick as a thumb, with two iron planes for shaving hair strung on one end of the iron braze, which makes a "clang" sound when walking.

Going back to the board, put the thing down with a bang, took out the butcher's knife, stretched out his thumb to test the edge, and nodded in satisfaction, "Bring the basin!"

A large wooden basin was placed under the pig's neck. Zheng Huaqiang covered the pig's mouth with his left hand, and picked up the gleaming butcher's knife with his right hand, aimed at the key position of the neck, stabbed it in and then pulled it out. into the basin.

At first it sprayed like a fountain, and when the tub was almost full, the pig stopped struggling. Zheng Huaqiang still didn't let go. The old pig butcher knew that the pig was not completely dead at this time. If he let go early, the pig might Turned over and ran away.

After being cut so hard, the pig will definitely not survive, but it is not good to run around with blood after all, and the pig's blood is wasted!

"Okay!" Zheng Huaqiang let go when the pig's blood turned into small strands and flowed down. At this time, the pig was completely dead.

Li Qiyun took the cigarette from his ear and lit it slowly, while Li Qiyun was busy sprinkling salt into the basin. Salt can speed up the coagulation of pig blood. After it is completely cured, it will be blood tofu. Stir-fry with chives and chili is very delicious.

After smoking the cigarette, he continued to work. The boiled water came in handy. He lifted the pig into the big wooden bucket, picked up the ladle and poured the boiled water evenly on the pig. The pig hair, the pig hair fell off.

This can remove the hair. First use an iron plane to plan, and then use rough pebbles to beat it. After a while, the pig hair will be completely removed.

Two thick wooden sticks were placed across the large wooden basin, and the washed pig was placed on it, and a smaller knife was used to cut a hole in the pig's foot.

Picking up a long iron chisel through the small opening and stabbing it vigorously at the pig, Zheng Huaqiang puffed up his cheeks, pointed his mouth at the small opening and blew in desperately, while his apprentice took the pole and slammed all over the pig, "cracking, crackling, crackling" "Hammering, let the gas blown by Zheng Huaqiang evenly spread over the pig's whole body.

As the pig's body swelled little by little, it didn't take long for it to become a plump, snow-white pig, revealing some fluff that hadn't been scraped clean before, and then scraped off the fine fluff with a knife.

"Hey!" The master and apprentice worked hard together, hung the pig upside down, cut open the belly with a knife, revealing a cavity of pork belly, liver and intestines. The steaming pig offal flows into the container that has been placed on the ground.

"It's so fat!" The water was cleaned up, revealing the white pork suet.

Li Lei couldn't help drooling too. Stir-fried vegetables with lard are far more fragrant than vegetable oil, but it's a pity that later generations are not easy to make some, and the leftover oil residue from oil refining is also delicious.

Chop the oil residue into small pieces, sprinkle with seasoning noodles as fillings, wrap it in the dough and fry it in a pan to make oil residue cakes. It tastes so delicious.

The suet was all removed, and then began to be divided. The cut pork was taken to the other side of the grain drying field, where cypress branches had been prepared, the pork was hung on it, and the cypress branches were lit to start smoking the bacon.

In the era when there were no refrigerators, making bacon was the best way to keep it for a long time, and the smoked bacon had a special aroma.

After the pigs are slaughtered and the wine is brewed, it's the most important part of the day - eating the pig feast!

Hey, this is called New Year's Eve. New Year's Eve in big cities has no meaning at all. It really depends on the village.

　Thanks to Lifetime Xiangyang, enthusiastic citizens Gu Yun, Xisha, readers 1375062780289568768, not all fish are in the same sea for the reward

　　
　
(End of this chapter)