Four strong men used two sturdy poles to carry the 328-pound white pig with five flowers tied up to the drying field.
On the drying field, a bunch of children have gathered waiting to see the excitement.
"Is the pig killing knife ready?"
"Okay" Today, it is not Ke Shan who is responsible for killing pigs, but Ke Shan's uncle, an old carpenter, who is also an old pig killer in the village, and a hunter.
He took his own pig-killing hook early and carried his pig-killing basket to the drying field, and when Zhang Chao went to weigh the pigs just now, he had already polished his pig-killing household on the grinding stone again.
The rust on the knife is gone, and the knife shines brightly.
Uncle Ke scraped his finger on the sharp knife, nodded with satisfaction with the sharpness, and then turned around and shouted.
"Is the pot of pig's blood ready?"
"That's good."
The bolt replied in a loud voice, and walked over with a large wooden basin.
"What about the sorghum straw," Uncle Ke put down the sharp knife, picked up his long hook and asked again.
"That's fine."
The one who replied was Qian Daya, the eldest sister of the bolt, who also came over with a large bundle of sorghum straw.
Uncle Ke is like a general reviewing the three armies on the battlefield, he nodded with satisfaction, everything is ready, and he can start.
Although there are many pigs in the village, they rarely kill pigs.
Pigs lack of feed, only rely on some forage and other pig food, so the raising time is longer, generally more than a year and a half before slaughter.
Moreover, the fattened pigs are reluctant to be killed and eaten by the villagers themselves, and most of them are sold to pig dealers who come to collect pigs.
Only at the end of the year in the village, Uncle Ke will unite several families to kill a pig, and then sell it from village to house in nearby villages, and everyone will rarely cut a few catties of meat at the end of the year for the New Year.
Uncle Ke only earns a few catties of pigs to eat in the first year, and he can't make money, sometimes many families have to owe credit, and sometimes they may owe two or three years if they owe.
Today, when he re-operated the butcher's knife, Uncle Ke was refreshed.
The shelves over there had been erected, two benches, and a wooden frame on them.
Uncle Ke carried his hook and rod, like a great general, holding a horse and a gun.
The four strong men of Zhangjiagou had already carried the screaming pig to the wooden frame, "One, two, three."
The four of them worked in unison and lifted the big fat pig onto the wooden frame.
Uncle Ke circled around the pig a few times, with a very satisfied look on his face, and reached out to pat the pig a few times from time to time.
"This pig is good, fat, five-finger fat, superior."
In these years, pork is eaten, and the fatter it is, the more popular it is.
The general fat pigs are fed for nearly two years, with palm-thick fat, also known as four-finger fat, but there is a fatter big fat pig, which can have five-finger fat, which is called the fat pig among the fat pigs by the butchers, and is the best.
It is not easy to meet such a big fat pig, and a butcher is quite excited to meet such a big fat pig.
After satisfying the fat pig a few times, Uncle Ke finally waved his long hook.
He hooked it on the pig's chin, and with a little force, he pulled out a thousand catties with all his might, and a big fat pig weighing more than 300 catties was actually put in the right position by his clever movement.
This hook makes the pig's neck just on the edge of the shelf, so that when he goes under the knife for a while, the pig's blood will not spill on the shelf, but can flow directly to the basin below to receive the blood.
"Get out of the way."
Uncle Ke put down the long hook, turned around and lifted the pig-killing knife.
He walked to the pig and shouted, and he didn't need anyone else to press the pig, he directly stepped on the pig's head, and then the white knife went in and the red knife went out, and the knife went down, and it was quite accurate in the middle position.
The long sharp knife poked a hole, the knife was pulled out, blood gushed out, and a wooden basin had already been placed underneath, just in time to be connected.
While calmly bleeding, the old man said to the onlookers with leisure and leisure, "Stand far away, don't splash blood." ” As he spoke, he was holding a long straw and stirring the steaming fresh pig's blood.
By the time the blood had drained, a small half-barrel had been filled in the wooden basin below here.
"Big girl, take the blood and boil it."
Qian Daya hurriedly trotted over, pulled out the blood basin with her brother, and went to the kitchen.
"Bring me a big basin."
After killing the pig, it is time to shave the pig's hair, then you have to use a large wooden basin, put a shelf on the big wooden basin, put the pig on the shelf, and then bring the boiling boiling water, pour the boiling water on the pig spoonful, and then use an iron scraper to shave the hair.
Scrape again, shallow the water, and so on until a pig is shaved white.
A large group of people went into battle, you watered and I shaved, but they cooperated seamlessly.
Zhang Chao just stood aside and watched, and didn't move.
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He loves pork, but he doesn't do it when he gets him to shave or anything.
Even if you stand far away, this pig does have a large smell of stench.
Cheng Chumo stood beside him, covering his nose all the time.
"How good it is to buy a few sheep to slaughter and eat, this pork is cheap meat, it is sassy and smelly."
Zhang Chao smiled, "Why don't you say that pork is cheap meat when you eat meat buns, you don't eat it very fragrant."
This pig does look stinky, but the key is the cooking technique, when done, this pork is no worse than mutton. ” "San Lang, don't you want to peel the skin" Ke Bo and the others had already finished shaving the pig, and then turned around and asked Zhang Chao.
In the past, when they killed pigs, they were used to skinning them.
Pigskin is also a good kind of leather shoes, shoemaking, clothing are good, peel off the pigskin, there will be special people to buy, the price is not bad.
"Don't peel it."
Zhang Chao hurriedly said.
If the pig has no skin, it will not be delicious, especially many dishes, they must have skin to be delicious, such as braised pork, can braised pork without skin still be called braised pork Also, pig skin can also be eaten as skin jelly.
Small fried meat, back to the pot meat, plum cabbage button meat, if the pork used in these dishes has no skin, then it will lose that taste.
Although the pig skin can be sold at a higher price than meat, Zhang Chao is not short of that money.
"Good class."
Ke Bo got Zhang Chao's meaning, and he didn't talk nonsense, and directly picked up the heavy butcher knife, but the heavy butcher knife was very light in his hand.
The butcher's knife slashed at the pig's neck, and then it was violently raised and cut down tens of thousands, and the big pig's head was unloaded.
"Hang up the pig and disembowel."
So several big men worked together to hang the shaved pig on the wooden ladder that had already been erected.
Cober put down the butcher's knife and replaced it with another knife, the shiny knife cut down from the neck, and finally used the butcher's knife again, and after a combination, the big fat pig had already been disemboweled.
Putting on a quick knife again, Cober skillfully plucked the pig's internal organs.
The big fat pig of more than 300 catties has a lot of water, especially there is still a lot of food and feces left in the stomach, etc., which are also twenty or thirty catties.
A large wooden basin holds the sewer.
The pig's water is generally not sold, but can only be a head.
Buy a pound to sell, send a piece of intestines, or buy a pound of meat and send a piece of pig lungs.
Pork liver and pig heart can still be sold for money, but they are also bought by the side, and they are also very cheap.
However, Zhang Chao knows that if these things are handled well and cooked well, they are delicious.
Hot and sour fat sausages, fried pork liver, and even pork lung soup, etc., are very delicious.
A group of people pick the intestines to pick the intestines, pick the net oil, pick the net oil, after the intestines are cleaned, they take it to the side to smooth the intestines, turn the intestines over, and clean them.
The same entrails are removed.
Red pork liver, oval pig heart, pork kidney.
Cobb, on the other hand, began to apply lard to the bore of the pig after removing it from the water.
The thick layer of lard adheres to the inner bore of the pig and can be easily torn off and removed.
A complete piece of lard is at least ten catties, which is worthy of a big fat pig of more than 300 catties.
For the poor, this fat plate oil is simply extremely tempting.
Lard is much cheaper than mutton fat, but it is delicious to cook.
Lard is usually bought at a higher price than pork.
According to Zhang Chao's request, Ke Bo was quite skilled at cutting the pork.
Pig's head, pig's front leg, pig's hind leg, pig's front elbow, pig's hind elbow, pig's trotters, pork belly, front leg meat, hind leg meat, tenderloin, small tenderloin, Chinese side, and fat.
Pieces of meat with different parts were skillfully divided by his hands.
In fact, the common people of the Tang Dynasty would not eat pork so finely, but Zhang Chao asked for a lot, the meat was finer, and the meat could be made better according to different parts when cooking.
Keel, neck bone, ribs, as well as defleshed hind leg bones and front leg bones, large ribs, front rows, ribs.
The pig water over there has also been processed, pig heart, pig liver, pig lung, pork loin, pork belly, pig intestine, pig blood, and Luohan meat along the pork liver.
Luohan meat is the part of the edge of the pork liver, which is a piece of smooth muscle in the pig's chest cavity and abdominal cavity, the whole piece is round, this piece of meat is very tender, and at the same time mixed with fascia, it is tough, and chewing.
It is a very rare delicacy on the pig, and it is the most rare.
The pig ears, pig mouth strips, pig throat bones, and brain flowers on the pig's head are also separated one by one.
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"The blood tofu is good, the pig killing master has worked hard, eat tofu."
Daddy came over with a basin of blood tofu that had been boiled and coagulated, and beckoned everyone who killed the pig to eat it while it was hot.
The fresh pig blood is very delicious, and everyone who has just been busy for a long time happens to be hungry, so you grab a big piece, he grabs a big piece, and eats a lot.
Cheng Chumo was still hesitant, Zhang Chao fished out two pieces, ate one by himself, and stuffed the other directly into his mouth.
"How" Cheng Chumo nodded, "It's not bad." ” "Okay, now that the pigs have been killed and the pig's blood has been eaten, it's our turn to go out."
"Ah, what are we doing when we go out" Cheng Chu asked in confusion, could it be that San Lang would still kill pigs.
"Of course, it's a pig-killing meal."
Last time, I also made a pig-killing rice in Wangzhuang, but that time it was actually a little simple.
Today, Zhang Chao plans to show off his skills.
"Put this pig's front leg bone and hind leg bone in the basket, and let's go to the kitchen."
The first dish of the pig-killing rice, pork leg stew.
Pork leg bones are also known as tube bones, which are very nutritious bones, no need for any technology, fill the cauldron with water, throw the cut pork leg bones into it, simmer for a long time, and a pot of large bone broth will come out.
Finally, add fresh radish cubes and put some dried shiitake mushrooms, which can really be fragrant in the wind.
As soon as he thought of it, Zhang Chao's mouth was already full of saliva. t1706231537: