There are two pig-killing stations. After killing two pigs at a time, they will follow Ye Mo.
Butchering a pig is a craft.
Ye Mo, Lin Shan, and Wang Rong's parents helped hold him down, and the pig butcher killed him with one blow. Strangely enough, when the big fat pig was pulled out of the pig pen, it struggled hard, but it lay down until it was killed. After the pig platform, there will be no struggle.
At the end of the year, the Chinese New Year is approaching, and the price of raw pigs has also increased a lot.
Wang Rong’s pigs cost 12.5 yuan per catty...
The first one weighed by Ye Mo weighed 304 pounds and cost 3,800 yuan.
Pork in the market only costs more than ten yuan per catty. As for the price of raw pigs, it costs less than ten yuan per catty.
Or pay the pig killing fee, which is 120 yuan per pig.
People living in rural areas should have the same feeling...I think that the pork in the past was more beautiful, but the pork now is not so fragrant.
In the past, when the rural areas were poor, they ate less pork and felt that the meat was very fragrant. But there is another reason. In the past, farm pigs ate less feed and only fed some feed during the seedling stage. In those years, when the rural areas were poor, every household raised pigs. Several pigs all want to fatten the pigs before selling them, which will take a long time to raise them.
At that time, most farm pigs were raised for about ten months, so the pork would be more fragrant.
Just like the farm bacon bought in some specialty stores, the bacon is collected from rural families in the mountains... The methods of making bacon are similar, but the taste of the farm bacon is better than the bacon bought in the market.
Killing pigs, bleeding...
I used to blow air, but now I use an air gun to inflate directly.
After a while, the big fat pig was full of energy. Wang Rong picked up the wooden stick and hit the pig's body hard...
Ye Mo knew about blowing pigs in order to better clean the pig hairs. The pig was already dead, so why beat it...
Ye Mo looked at Wang Rong: "Why did you hit it?"
"It's convenient to scrape the pig hair and clean the pig blood to make the pork more delicious." Wang Rong said: "Sheep, come here to help."
Lin Xiaomian also picked up a piece of wood and beat the pigs hard.
Ye Mo and the others went to the pig pen to catch the second pig.
Kill the second pig, blow the air into the pork, and then start processing the hair of the first pig...
Use boiling water to scald the pig skin, and then scrape off the pig hair. If the pig head is difficult to deal with, use asphalt to scald it...
After it is done, deflate the pork and release some blood, then hang it up and continue beating the pig with a stick for a while.
The pig butcher is a master craftsman with skillful skills and quick movements.
After the third pig was killed and hung on the rack, we began to process the pig's offal.
It's only ten o'clock now, and five pigs have been killed. The remaining pigs will be processed in the afternoon.
Ye Mo took out his phone and called Tang Xun: "Hey, are you here?"
"Come here, let's share the location." Tang Xun said.
Ye Mo opened map sharing and looked at Lin Shan: "Uncle, my dad and the others are here."
Lin Shan followed Ye Mo out and picked them up on the road.
Ye Mo’s parents, Ye Ran.
Tang Xun, Wang Yue, and their father...
"My father-in-law." Father Ye saw Lin Shan and shouted with a smile.
Lin Shan smiled: "The three pigs have been killed. Go to my house first and bring the pots and buckets."
Let’s go to Lin Shan’s house together.
Tang Xun got out of the car, brought many gifts, and shouted with Wang Yue: "Uncle Lin."
Lin Shan smiled and nodded: "Just come over, what gifts do you want to bring?"
"You still have to bring gifts," Tang Ming said.
"That's right..." Wang Hao said.
"Come in and sit for a while. I'll pack up my things and go over there to pretend to be a pig." Lin Shan said.
"I'm really troubling you." Tang Ming said.
"What kind of trouble are there between brothers?" Dad Ye said, "Yeah, in-laws."
"You've said this, I'm sure I'm embarrassed to say anything." Lin Shan said with a smile.
Lin Shan used to build a house for the production team. Although he was not familiar with Tang Ming and the others, he went to Ye Mo's house to help catch lobsters some time ago and lived at Ye Mo's house for more than ten days... During this period, in addition to staying at Ye Mo's house, Lin Shan We ate crayfish, drank wine, and even arranged to have barbecue and supper in the town. The relationship was pretty good...
I carried two large buckets and a large basin.
Lin Shan called his second brother and second aunt and asked them to come over and help. As for his eldest brother and sister-in-law, they were not at home during this time and lived in the city...
"This is my second brother and aunt." Lin Shan introduced: "Ye Mo's father, Ye Qing. These two, Tang Ming, Wang Hao..."
We all met, lit cigarettes, and then went to Wang Rong's house.
"Uncle, what parts are needed for the pig killing feast? Take off those parts first..." Ye Mo said.
"It's mainly the pig's guts, backbone, and pig blood. Let's do it at noon, just do whatever you want." Lin Shan said.
"I want to eat tenderloin." Lin Xiaomian said with a smile.
"Remove all the tenderloins." Dad Ye smiled.
First, we took a pair of pig meat, backbones and tenderloins. Xiaomian’s mother and second aunt took them back to clean...
After all three pigs were processed, it was past twelve o'clock.
Ye Mo and Tang Xun transferred money to Wang Rong's mother, moved the pork to the car, and came to Xiaomian's house...
"Is everything done?" Mother Ye came out of the house.
"It's done." Dad said, "Is the meal ready?"
"Soon."
After stopping the car, Dad Ye took out some pieces of meat from the car, including good pork belly and lean thigh meat.
Tang Ming also took some pieces of meat from the car...
Lin Shan declined: "I have also booked a pig to be slaughtered in a few days. You can take the meat back by yourself."
Father Ye smiled and said, "It doesn't matter whether you accept Old Tang or not, but you must accept mine. Our family has nothing to do with it, right?"
"You're talking about me as if I'm an outsider." Tang Ming said unhappily.
Lin Shan couldn't resist their enthusiasm and took the pork away.
"There are also pig livers, pig lungs, etc. in the car... We can't get these things. I have eaten your cured pork liver before and it tastes very good. How do you make it?" asked Dad Ye.
"First soak pork liver in cold water for an hour, then cut it into strips. After controlling the water... add sugar, salt, and pepper and marinate for half a day, then take it out to control the water, then add high-strength white wine, salt, and peppercorns. For Sichuan pepper noodles, you should use good Sichuan peppercorns, preferably Hanyuan Dahongpao. The Sichuan peppercorns should be stir-fried and pounded into powder. You can also add some honey when marinating... It should still be marinated for most of the day, and then control the water. , dry it. No need to smoke..." Lin Shan said the drying method of pork liver.
Ye Mo had eaten here before, it was very numb, but super fragrant. It was perfect for drinking. Even Ye Mo still remembers it now.
"But with the temperature over there, I don't know if it can be dried. Otherwise, leave it to me and I will do it for you." Lin Shan added.
"Okay." Dad Ye said with a smile: "And for that super numb sausage, can you just put more pepper?"
"Absolutely." Lin Shan continued to tell them how to make sausages, adding more peppercorns and white wine when marinating.
"It's time to eat." Xiaomian's mother shouted.
At noon, braised pork sausage, chunks of backbone in salted vegetable soup, stir-fried tenderloin with chives, stir-fried pork liver, and a pig's blood.
There was a large table filled with dishes.
The taste of braised pork sausage is particularly authentic.
There is also tenderloin stir-fried with chives. The tenderloin is super tender, plus the aroma of the chives...it is simply a masterpiece.
Fried pork liver is also delicious...
The last thing is pig blood soup. After cooking a pot of pig blood soup, just scald the backbone to make the soup...
The pig is just killed and put into the pot directly. There is no fresher ingredient than this.
