Changshui Village Farming Notes

Chapter 253 Killing Pigs

Although Gu Jianping is good at cooking, it is still not easy to cook meals for nearly a hundred people at one time.

Lin Shuhua took the initiative and called a person from all over the world who specializes in Baba banquets. Everyone is called Master Feng.

On Saturday morning, the people who came to work were led up the mountain by the two old men.

During the period from early April to early May, rice, soybeans, sweet potatoes, corn, and peanuts have to be planted on the mountain one after another. Because the planting time is continuous, these people are not interrupted, and there are more than one The moon will come up the mountain.

There are more people here, and the original workers don't have to work so hard. The two old people have recently finished their work in the orchard and transferred to the field here.

There is no need for them to work, just arrange for people to work according to the plan of taking care of Kuangyun.

Everyone on the mountain started to work, and Master Feng, who was cooking, also came with his apprentices.

If you are a banquet master in the countryside, you have the skill of killing pigs. Master Feng does not know how many pig-killing banquets every year during the Chinese New Year, and the pigs are all killed on the spot.

As soon as Master Chen came, Gu Jianping took the rope to the pigsty to pull the pigs.

The pig raised this year has not yet been slaughtered. This pig is left over from last year. It eats and drinks every day, and it has become a big fat pig weighing more than 200 catties without paying attention.

I heard that the owner's house is going to butcher a pig, and some guests are brave enough to get up early to come and see the strange things.

As soon as the pig was brought down from the pigsty, everyone started discussing it.

"Hey, the boss's pig is really big enough."

"Look at this pig's skin, look at this strong physique, I think it must be a good pig."

Gu Kuangyunhan, this group of people have never raised them before, so how can they know whether this pig is good or not!
Even after feeding her for so long, she still hasn't figured out a way!
Anyway, every time she saw the pigs sickly, she would mix some spirit spring water in the pig food, and they were alive and kicking the next day.

Master Feng walked around the pig for a few laps, and then ordered his apprentice, Gu Jianping and a few helpers from the village to carry the tied four-legged pig to the table.

In the past, it was forbidden to kill a pig a second time.

Legend has it that although a pig is a "vegetable product", it deserves the pain of a knife. The butcher kills it with a "one knife" and makes it die with one knife. If you kill one more knife, the pig will suffer more.

Obviously, Master Feng is considered a good 'butcher'.

I saw Master Feng kneeling on the pig with one leg, holding the pig's chin with one hand, and pulling it back hard, highlighting the throat.

The other hand holds a sharp knife and stabs it straight into the pig's heart, then turns the knife over and pulls it out, blood spurts out immediately with the knife.

The blood flows into the blood basin connected to the lower part in advance, and the hand holding the pig's chin shakes the pig's head, squeezing the abdomen to make the pig's blood in the cavity flow out.

The white knife goes in and the red knife comes out. Master Feng is very skilled. Once the blood is released, within 10 minutes, the pig loses its life.

Salt was also sprinkled in the basin filled with pig blood to make blood tofu.

Then boil the hot water, drench the whole body, and start to shave and wash.

The shaved pigs were hung upside down on wooden racks, ready to be disemboweled.

Before disemboweling, wash the pig body again with clean water, scrape it clean with a knife while washing, and cut open the belly of the pig from the anus.

From bottom to top, open to the thoracic diaphragm and pause, and quickly cut off all the "white water" from the rectum, that is, the large intestine, small intestine, and belly.

Then, cut open the chest cavity and take out the "red water", namely the heart, liver, lungs, etc., and rinse the entire pig cavity with clean water.

(End of this chapter)