sinovels Chapter 1492 Killing the New Year Pig (Part )
Chapter 1492 Killing the New Year Pig (Part )
Chapter 1492 Killing the New Year Pig (Part )
The director kept shouting "Youcai" which made Yan Shugang, Xu Baoshan and others feel jealous.
But they have no choice, because it’s their fault that they don’t have a good son.
"Ah..." Zhao Youcai smiled and answered Chu Anmin's question, "I am now working as a forestry guard."
"Protecting the forest?" Chu Anmin heard this and looked at the Zhao army standing beside him, then said to Zhao Youcai, "Are you going too?"
"Yeah." Zhao Youcai smiled and said, "The child is still young, and I am worried about him."
After hearing what he said, before Zhao Jun could react, Zhang Guoqing curled his lips.
"That's fine." Chu Anmin suddenly remembered something and asked Zhao Youcai, "Youcai, did you go to Little Redwood that day?"
"I didn't." Zhao Youcai glanced at Zhao Jun, secretly hating in his heart: "They went there, but they didn't take me with them!"
But although he thought so in his heart, Zhao Youcai said to Chu Anmin: "We can't all go. There must be someone to watch over the forest. I will stay behind."
"Well, that's right!" Chu Anmin nodded and said, "We have to take care of the family as well."
Hearing what Chu Anmin said, Zhao Youcai nodded with a smile, but Zhao Jun realized that he had not patrolled the forest since his transfer. Wasn't this a bit inappropriate?
But then I thought, running up the mountain and hunting, isn't that also considered patrolling the forest? The cost of going up the mountain by myself, the gas, and feeding the dog is really not small. Even so, I didn't ask the forest farm to reimburse me.
Just as Zhao Jun was daydreaming, Zhang Lifeu exerted force with his arms to pry open the two hind legs of the pig, and Han Dachun used a knife to cut the ribs at the front of the pig.
The pig's chest was completely opened, and Han Daming put the large balls of pig intestines and stomach into a large basin.
At this time, there was still hot water in the big pot, so Zhou Jianjun used a ladle to scoop water into the kettle. After it was filled, it was convenient to lift the kettle to pour and remove the intestines.
After Zhou Jianjun finished filling the water bottle, Zhang Guoqing took it over. Removing intestines is a technical job, and most people can't do it well.
Zhang Guoqing is a professional. After Zhou Jianjun handed the kettle to him with confidence, he picked up the water tip to press the water.
You need to boil water in the pot, as you will use it to stew meat and vegetables later.
Han Dachun took off the heart, liver and lungs and put them in another big water bottle. At this time, Liu Jinyong took an axe and chopped the whole pig from the spine.
A pig was cut into two parts, and the two brothers of the Han family each used a small knife to cut off the pig fat.
The grain-fed pigs were really fat, and the basin was so big that one person could hug it, and it was filled to the brim with lard.
The Han brothers continued to scrape the mucous membrane under the lard. After removing the mess, they used a knife to remove the pig's hind legs and hindquarters together.
The next step was to remove the ribs. He pulled the two ribs onto the chopping board next to him. Each rib was cut into two halves. Li Baoyu put one of the ribs in a large basin and washed it with clean water.
Frozen goods need to be blanched before cooking, but freshly slaughtered pork or poultry does not require blanching, just wash it.
If you wash it, you can't chop it into small pieces before washing it. That way, each piece of meat will absorb water, and when you fry it before stewing, the water won't dry up.
The washed ribs were thrown on the chopping board again. Li Baoyu raised the machete and Liu Jinyong swung the axe to chop the ribs.
Over there, the Han brothers were still dividing the pig and unloading the meat. After unloading the front legs and the front trough, only the loin was left.
The two lower parts are streaky, with fat and lean parts, but the fat is less and the lean parts are more. The pigs are fed with grain, and they are still this big, so the meat is just fat.
Twenty or thirty years later, many people would not be able to eat such fatty meat. But these days, the fatter the better.
"Oh, this meat is really good!" Chu Anmin raised his hand and gestured to Zhou Chunming beside him: "I think there is two fingers of fat."
"Got it." Zhao Youcai took off his gloves and agreed, then took out a pack of Shilin cigarettes from his pocket.
There were a lot of people there, and as soon as Zhao Youcai opened the pack of cigarettes, they were all gone in an instant.
Chu Anmin held a Shilin cigarette in his mouth and said to Zhao Youcai, "Youcai, I'll get you a cigarette."
As he said that, Chu Anmin turned around and walked out of the yard. Zhao Youcai and others followed him, and saw Chu Anmin took out a pack of Hongtashan cigarettes from the car, and then, without allowing Zhao Youcai to refuse, he directly stuffed the cigarettes into his cotton monkey pocket.
"You can try this cigarette later." Chu Anmin said to Zhao Youcai, "This cigarette is also fine."
"Yeah." Zhao Youcai smiled and said, "I smoked this cigarette two days ago, but it's all gone."
As he spoke, Zhao Youcai glanced at Zhao Jun again.
"Okay, you're rich." Chu Anmin smiled and said, "You have a good life."
Zhao Youcai laughed and invited Chu Anmin into the house.
By this time, the meat had been unloaded, and those who were not working had gone back into the house. They went into the east room of the Zhao family, sat on the kang, chatted, smoked, and drank tea.
Outside the house, the Han brothers had already separated the loin plates and placed the cut pieces of meat on the chopping board.
Without waiting for the water to boil, they put the two elbows and the haraba bones into the two large pots, and then the pork belly from the waist plate. No matter how much, they put it in until the pot is full.
In the other pot, the heart, liver, lungs and pig stomach were cooked.
"Daming, go ahead." Han Dachun waved to Han Daming. Han Daming put the basin with chopped ribs on the top of the wall, then climbed over the wall to Li's house and stewed the ribs in Li's pot.
At this time, Xie Zhong and Xie Chen came back with the roasted pig's head.
It happened that the water in the big pot in the outer room of the Zhao family was boiling. Xie Chen squeezed out the water, mixed it with the cold water prepared in advance in a large basin to warm it up, and then soaked the black pig's head in the warm water.
The pig's head was soaked for more than ten minutes and cleaned with an iron brush. When it was taken outside, Han Dachun was taking the liver, lungs and other offal out of the pot.
There are too many people today, so we have to fry all these offal together.
There was space in the pot, but the pig's head was still sticking out, so Han Dachun asked Li Baoyu to chop the pig's head in half with an axe.
"Uncle Dachun." Upon hearing this, Li Baoyu immediately asked Han Dachun, "Shall we make a pig face?"
"I think you look like a pig face." Han Dachun said with a smile: "How many tables are there in your uncle Zhao's house? Which table should the two pig faces not be on?"
"I asked you to cut it open, it's really ripe." Zhang Yuanmin said, and Han Dachun said, "Well, hurry up, Baoyu."
At this time, everyone else went into the house. Those who stayed outside to work were all members of the Zhao family.
The Han brothers, Zhang Life, the Jie brothers, Li Baoyu and Zhang Yuanmin.
At this time, Han Daming came over from the west courtyard, and Han Dachun asked him: "Daming, now that you are out, who will watch the pot?"
"Ruhai is watching." Han Dachun's face immediately changed when Han Daming said this. He said, "You are talking nonsense. How can he see anything?"
"He said he was sure he could see it." Han Daming said with a smile, "If he couldn't see it, he would come to me with his head."
"It's useless." Han Dachun was amused by this and chose to believe Li Ruhai once.
"Daming, watch over that pot." Han Dachun said to Han Daming while cutting the fat into cubes, "When the soup is ready, use it to make the blood sausage."
The blood sausage here is not made by adding water to the blood, but by adding the old soup from the stewed meat.
In addition, seasonings and chopped green onions and ginger need to be added.
Some people, like Han Dachun, who really know how to eat, would cut some fat cubes into the dish.
As soon as Han Dachun finished speaking, Zhao Jun came out of the room holding a basin. The basin was half filled with chopped green onion and ginger, and on top, salt and pepper could be seen.
After a while, pour the boiling hot soup on it to stimulate the aroma of the seasoning.
Then, leave the soup outside to cool down, and then stir it into the blood.
When the meat in the pot was cooked to 80% done, Han Daming scooped out the soup, and then took out the meat.
Don't take out all the square meat in the pot. Take out the meat first, which is already 80% cooked. Slice it and set aside. When the square meat in the pot is fully cooked, take out the fully cooked meat in the pot, and then put the 80% cooked meat slices back into the pot and stew them with the pickled cabbage.
As for the fully cooked square meat, just slice it and dip it in mashed garlic.
Han Dachun cut the square meat that was to be put into the pot outside, and brought the offal into the house for the women to cut.
The Zhao family's house was bustling with activity. The men in the east room were chatting enthusiastically, while the women in the outer room and the west room were busy.
There were too many people working today, so the outer room of the Zhao family was crowded. Jin Xiaomei and Xu Chunyan moved the people who were standing by the side to the west room, where they cut the pig's offal.
The big pot in the outer room was also not idle. Wang Meilan kept putting meatballs into the pot.
The two large tenderloins were cut up. A quarter was reserved for stir-frying garlic sprouts and celery, a quarter was cut into large slices for deep-frying, and the remaining quarter was cut into pieces for coating with batter for deep-frying.
Finally, a quarter was chopped into meatball filling.
Next to the cauldron stood a strange container, made from a malted milk barrel, with a thumb-sized hole one centimeter above the bottom.
The lid of the malted milk bucket had a circle cut off so that it could fit into the bucket. In addition, an iron rod was welded to the lid to make it look like a plunger.
In this way, after putting the mixed meatball filling into the bucket, hold the stick and press it down, press the malted milk lid down, and the meatball filling will come out from the small hole at the bottom.
When it rises one centimeter, push it down with chopsticks, and the stuffing falls into the oil pan and rolls. In an instant, a small meatball floats up.
There is no doubt that this kind of "magic weapon" must have been made by Zhang Yuanmin.
……
Outside, the pickled cabbage was slowly bubbling as it was put into the pot. In another pot, the pig's head was about 60% cooked.
Han Dachun also asked Zhao Jun to fish out the pig's head and place it on the chopping board next to it to dry.
This freed up the pot, and Han Daming had just finished stuffing the blood sausage, so he boiled water again to cook the blood sausage.
When eating the pig slaughtering dish here, blood sausage is not stewed in it, because everyone thinks it takes too long to cook. After the blood sausage is cooked, cut it into pieces and dip it in mashed garlic.
When the pig's head had cooled down a little, Zhao Jun, Li Baoyu, Xie Zhong and Xie Chen worked together to remove all the meat.
After the blood sausage was cooked, it was scooped out of the pot in cold water. Han Dachun then cleaned the pot and put the pork head into the pot to stew it.
A lot of soup was added when the pork head was put into the pot, and when the pork head was cooked, there was still a lot of soup left.
There was a basin prepared in advance next to it, with three pieces of dried tofu placed on the bottom of the basin, covering the bottom of the basin without leaving any gaps.
The braised pork head is scooped into the pot with the soup and meat. After scooping, two pieces of dried tofu are placed on top. After it cools down, it becomes the braised pork head. Cut it into small pieces and eat it as a cold dish.
Zhao Jun had been craving for this for more than a year. But he usually didn't want the head of the wild boar when he killed it, and usually only skinned it without removing the hair.
He cleaned the pot, heated up the oil, boiled the sugar color, put the cut pork belly into the pot and stir-fried it until every piece of meat was red, then Han Dachun poured in a basin of clean water.
At this time, the braised spareribs in the west courtyard were already cooked. Han Daming went to the Li family to cook, stir-frying garlic sprouts, celery, and offal.
On Han Dachun's side, the square meat in the pig-killing pot was already cooked. He picked it out with chopsticks and put it in a large basin, and asked Jie Chen to take it into the house to slice it.
Then, Han Dachun spread the 80% cooked square meat slices on the sauerkraut. At this time, the soup in the pot was bubbling and exuding fragrance.
The square meat was hot just out of the pan, so the women used their fingertips to press and cut it slowly. Wang Meilan, who had just finished frying the meatballs, was now frying the meat slices.
The fried meat slices were taken outside and Han Dachun used the empty pot to make the braised meat slices, while Wang Meilan continued to put the battered meat slices into the pot.
By this time, it was already past twelve o'clock.
The woman who had nothing to do started to set up the table. The daughter-in-law of Sun Wanshan from the east courtyard came over the wall with a large basin in her hand.
The bowl contains red beans and rice!
The pots of the Zhao and Li families were not idle, so Wang Meilan asked Sun Wanshan's wife to help cook the rice.
The neighbors live there on both sides, and Sun Wanshan's family is also coming to the dinner today, so Sun Wanshan's wife naturally won't refuse.
The red bean rice here also has its own particularities. It is only cooked for important guests or during festivals.
Zhao Jun and Li Baoyu carried the two beds to the east room. There were nearly thirty people having dinner at Zhao Jun's house today, not counting the minors.
Not to mention women and children, according to the standard of ten adults per table, Zhao Jun's family can sit at four tables. The rest have to sit at the Li family next door.
When Xie Zhong and Xie Chen carried two tables into the Li family's home, Li Tongyun said to Ma Ling and Sun Xiaoyan, "Sister Ling, Xiaoyan, I'm going to the toilet."
"I'll go with you!" Chu Xiaoxue, who had been waiting for a long time, immediately stood up and followed Li Tongyun out.
"These two people." Sun Xiaoyan looked at the hurried backs of the two people from the window and smiled at Ma Ling: "Just now I asked them if they were going, and they said no."
Li Tongyun and Chu Xiaoxue had been holding their urine for a long time. They were afraid that Ma Ling and Sun Xiaoyan would follow them, so they waited until Ma Ling and Sun Xiaoyan finished using the toilet. Only then did they walk out muttering to themselves.
"Sister Yun!" After leaving the yard, Chu Xiaoxue was about to pounce on Li Tongyun. Seeing their familiar appearance, it was definitely not the first time they met.
"You and me!" Li Tongyun held Chu Xiaoxue down, looked around vigilantly, and then pulled Chu Xiaoxue hurriedly towards the toilet.
After walking more than twenty meters along the corridor, you will reach the toilet.
After coming out of the toilet, Chu Xiaoxue hugged Li Tongyun and said, "Sister Yun, I thought I would never see you again in this life!"
"What are you talking about!" Li Tongyun frowned and said, "Stop whining, or someone will see you."
"Why should we be afraid of being seen?" Chu Xiaoxue let go of Li Tongyun and said, "We are not stealing or robbing."
"Don't make a fuss." Li Tongyun looked around again and said, "When we get back, you'll still pretend you don't know me."
"Why is that?" Chu Xiaoxue asked. Li Tongyun said, "If you say we are from the same school, my dad and mom should ask you why I support fighting with others in school!"
"Ah?" Chu Xiaoxue was startled when she heard that, and said in surprise: "Didn't your father and mother come before you were fired?"
"They only know that I fought." Li Tongyun said, "What are you talking about? I didn't tell them what I said."
"That can't be told to them." Chu Xiaoxue muttered, then looked up at Li Tongyun and said, "Sister Yun, will you stay in this mountain for the rest of your life?"
"Alas!" Li Tongyun sighed, looked up at the clouds in the sky, and said, "Let's take it one step at a time."
"Hey?" Suddenly, a gleam of light flashed in Li Tongyun's eyes, and he smiled: "But it's also quite interesting in this village."
"Why is it so interesting?" Chu Xiaoxue asked. Li Tongyun smiled and said, "The food is delicious, better than what we eat in the city."
"Yeah!" Chu Xiaoxue said, "My dad came home from here and said that the landlords were like this in the past."
"It's comfortable to stay here." Li Tongyun added: "The people around me are all very nice, none of them would make trouble with me."
"That's right, who can beat you?" Chu Xiaoxue replied. Li Tongyun raised his hand and said, "That's right, there are masters in this village."
"Master?" Chu Xiaoxue was startled, and then she heard Li Tongyun say, "I don't know if you noticed before you came here, there was an old man."
Seeing Chu Xiaoxue shaking her head, Li Tongyun said again: "That old man is very fierce. When fighting with others, usually one move is enough."
"So powerful?" Chu Xiaoxue was surprised, and Li Tongyun nodded and said, "There is also a little old lady."
"Old lady?" In Chu Xiaoxue's impression, the old lady should be like her grandmother.
But Li Tongyun said: "The old lady's moves are average, but she is very strong and her moves are very fast."
At this point, Li Tongyun shook his head slightly and said, "If she were ten or twenty years younger, I wouldn't even be able to take advantage of her."
I will add another update tomorrow
(End of this chapter)