Physical training in the morning and military posture training in the afternoon.
As for the evening Forget it at night In this era, many people were malnourished, and seven out of ten people suffered from night blindness.
I can't train at all at night.
I'll wait until they are well-rested in the future.
Although I can eat enough, I have meat to eat, and I have money to take.
But such boring and arduous training makes many dealers unable to bear it and run away.
After half a month, there were thirty people in total who were driven away by Shi Jin and those who escaped on their own.
Shi Jin didn't care about those who escaped.
If you can't bear this kind of training, how dare you take them to the battlefield in the future.
Shi Jin valued those who were willing to stay.
These people will be the fire seeds, their confidants, and an important part of their control of an army.
If the army is to be expanded in the future, they will be their own captains, and they will all have their heads cut off.
In order to win over them, three meals a day are not only enough to satisfy them, but they also have two meals of meat a day.
Those bankers who stayed behind saw how kind Shi Jin was, and they trained even harder.
After exercising like this for a month, many dealers who were originally weak in body finally gained some muscle in their bodies under the double influence of food and training.
Although the training volume of the Huzhuang team was less than a quarter of Shi Jin's, their daily food consumption was staggering.
Especially the meat that is necessary to replenish energy makes Shi Fu, the housekeeper of Shijiazhuang, very heartbroken.
Pigs, sheep, cattle, chickens, ducks and geese are all raised in Shijiazhuang, but the numbers are not large.
Among them, cattle are the treasure of farmers and cannot be slaughtered at all.
If you eat meat, you still need to buy it from outside in large quantities.
The banker's monthly money, plus the banker's food expenses, costs several hundred taels of silver a month.
That day Shi Fu called Shi Jin and said, "Dalang, their monthly salary is already high.
And the food you ordered is also very good.
This cannot continue like this.
Our Shijiazhuang cannot afford it."
Shi Jin shook his head when he heard this and said, "No, this treatment must not be reduced, otherwise we will not be able to train good soldiers and protect Zhuangzi."
This banker's training is heavy.
If there is not enough meat supplement, the banker's body will collapse before they are trained.
Shi Fu heard this and hurriedly persuaded, "Dalang, which villager raises a villager who has three meals a day and two meals a day of meat.
In other places, let alone meat, the two meals a day are enough."
Such a generous treatment.
The monthly payment plus food expenses will cost five to six hundred taels a month, which Zhuangzi cannot afford."
Now there are only 70 bankers left, and the monthly money is only 350 taels.
The remaining food will be nearly two hundred taels.
Shi Jin was shocked when he heard this and said, "Two hundred taels of food is so expensive."
"Of course, Da Lang, take a look.
And to be honest, the village protection team doesn't need that many people.
I think thirty or forty people are enough.
And then the food is three times a day, and meat is omitted.
In this way, Zhuangzi can have a lot of money left.
A sum of money to buy a field."
Shi Fu showed Shi Jin a list.
Shi Jin took a look at the list and saw that in addition to coarse grains such as wheat and sorghum, it also said mutton and dog meat.
Shi Jin asked, "Uncle Fu, are all the mutton and dog meat given to the villagers?"
Shi Fu asked in confusion, "Of course, otherwise what will we eat?"
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"Why don't you eat pork?"
"Pork," Shi Fu said in surprise, "Pigs are not easier to feed than cattle and sheep, and they often smell bad and are not tasty.
Except for poor people, not many people like to eat pork."
Pork is troublesome to feed and smells bad.
I remember that in my previous life, when I grew up, my family no longer raised pigs, but that was because it was not cost-effective.
When he was a child, his family had several fat pigs, and Shi Jin even fed them himself.
Why is it troublesome, why is it so unpleasant to taste?
Shi Jin recalled the memories of this life before he understood.
During the Song Dynasty, most people did not know that pigs had to be castrated so that they could be fattened easily and the meat would be more delicious.
Pigs are not easier to raise than sheep and cows, and stir-frying has not yet become popular.
There are only three types of cooking: stew, boiling and roasting, which cannot bring out the best flavor of pork.
Therefore, eating pork has not yet become popular at this time, and chicken and mutton are the main meats.
Thinking about this era, the technology of castrating pigs and cooking had not yet emerged.
Shi Jin's eyes lit up, there was something going on between raising pigs and restaurants.
Thinking of this, Shi Jin said: "Uncle Fu, ask someone to buy a dozen piglets."
When Shi Fu heard that Shi Jin wanted to buy piglets, he hurriedly said: "Da Lang, why are you buying piglets?"
Shi Jin smiled and said, "Of course we are raising pigs.
From now on we will eat pork."
Shi Fu advised, "Pork really doesn't taste good."
Shi Jin shook his head and said, "Uncle Fu, just go and buy it.
I have my own uses."
Just kidding, who dares to say that pork is not delicious?
Pigs are full of treasures
Pig kidney, nourishing kidney and replenishing essence.
Pig gall helps reduce inflammation.
Pork belly, eliminates accumulation and benefits the stomach.
Pork liver nourishes blood and benefits eyesight.
Pork liver, resolves phlegm and relieves cough.
Pork bones, calcium supplement.
Pig's trotters can replenish deficiency and strengthen the waist.
Pig blood is a good iron supplement.
Pig heart, nourishes the heart and calms the mind.
Boar bristles can be made into brushes, which are necessary for maintaining and applying paint on firearms.
In addition to being made into leather, pig skin can also be used to make dishes such as pig skin jelly, which also has a beautifying and moisturizing effect.
Shi Jinfa said, and Shi Fu had no choice but to buy them no matter how reluctant he was, but he only bought five or six piglets.
Castrated pigs have been around since the Han Dynasty, and are recorded in the remaining pages of the Qingnang Book written by Hua Tuo.
It just hasn’t been promoted yet.
After buying the piglet, Shi Jin asked someone to call the butcher from the village.
In this era, when it comes to knowing more about the structure of animals, it is the butcher who is most familiar with it.
Under Shi Jin's guidance, the butcher performed the castration operation on the piglet in just a few strokes.
Surgery is called quick and accurate.
It takes three to two months to see results after the piglets are castrated.
But seeing the pigs and thinking about dishes like sweet and sour pork ribs and braised pork aroused the greed in Shi's stomach.
There are several big pigs raised in my farm, and the butcher is here.
I would be really sorry for myself if I didn’t sacrifice one of my own internal organs.
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Moreover, you can also invite Shi Taigong to enjoy some delicious food, which can also dispel Uncle Fu's worries.
Shi Jin picked the fattest pig from the pig pen and shouted to the butcher, "Slaughter that pig and have a whole pig feast tonight."
Whole pig feast The butcher was very surprised that Shijiada Lang wanted to eat pork.
Although he was surprised, if Dalang said to kill, then he would kill.
The butcher neatly tied the fat pig weighing more than 200 kilograms with a rope and hung it on a big log.
He was just about to kill the pig with a knife.
Shi Jin shouted, "Don't poke the pig's heart.
Do as I say.
Put the wooden basin under the pig's neck and shave the hair where you want to poke it.
Don't let it fall into the basin with blood later." " The butcher obeyed the order and washed the pig's neck with clean water.
Then he took the sharp knife in his mouth and inserted it into the pig's neck.
The white knife goes in and the red knife comes out.
Blood spurted out immediately, and then fell into the wooden basin in a river.
After a while, the wooden basin was quickly filled with pig blood, and the big fat pig that struggled desperately also died.
The butcher untied the rope with a knife, and then, with the cooperation of the servants, put the pig into boiling water, scalded and shaved it.
It didn't take much effort to clean the pig, and the butcher slaughtered it quickly.
Some livers, the butcher was about to throw aside and feed them to the dogs.
Shi Jin quickly stopped and asked the servant to throw the offal into another wooden basin.
Then he instructs the cook on the side to cut the large intestine, small intestine and powdered intestine separately.
The powdered intestine only needs to be rinsed with water, while the small intestine and large intestine are rinsed with water first, then added with coarse salt, rubbed and cleaned.
By this time, the butcher had already broken down the pig.
A pile of pork belly, a pile of ribs, a pile of pig's trotters, a pile of lean meat, and a pig's head split in half.
After slaughtering, the butcher is given three kilograms of pork as customary, and then another fifty cents as labor reward.
As soon as the butcher left, Shi Jin ordered the cook to clean the pig bones quickly, then threw them all into a large pot and boiled them over a fire.
Simmer for an hour, add salt, oil, and white radish to make soup.
Cut half of the pork belly finely for stuffing, braised lion head, dumplings, and stuffing.
Half of the pork belly is boiled in water and oil to make braised pork or braised pork with prunes.
Slice lean meat and stir-fry with celery, radish, etc.
At dinner, plates of dishes were served, including stir-fried kidneys, stir-fried pork liver with leeks, pork offal soup, soy sauce spareribs, sweet and sour spareribs, pork with dried plums, and stir-fried large intestines with sauerkraut.
Dongpo pork elbow, pig's feet stuffed with peanuts, pork ribs and stewed lotus root Not only was Shi Fu stunned, he couldn't help but swallow his saliva when he smelled the aroma.
The servants were even drooling.
Shi Taigong looked at the table full of dishes he had never heard of or seen before, and said: "Da Lang, how did you come up with these dishes?"
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