The Spring Festival is here, and it is the most important festival of the year.

The custom of Longcheng is the Spring Festival, Dragon Boat Festival, Mid-Autumn Festival, these traditional festivals are the regular time for men and women to go on a blind date, go to each other's homes, and go to each other's homes. It is also a good time to go back to your parents' house and go back to your in-laws' house after marriage.

I had a photo with Wu Mei's mother last time, and I haven't met her father yet. So this time for the Spring Festival, I made an appointment to go to Wujiawan near Lion Lake as a guest, which is Wu Mei's hometown.

Of course, you can't go empty-handed, you have to buy some cigarettes and alcohol.

I went to find out that it was a gathering of the Wu family. There were a lot of people, and there were several tables on the empty dam. On the edge is a makeshift kitchen: a few improvised brick stoves with large iron pots on top of them. Some had a stack of steamers on top of them, steaming hot. Some are frying crispy meat, and the hot oil is tumbling in the three-line meat strips wrapped in egg powder. There is also a large aluminum pot with pork ribs and lotus root soup stewed in it. Several middle-aged women were washing dishes, picking vegetables, cutting meat and so on. Looking further on, there was a large stove dug out of the fort, there was no fire in it, and the black stove showed that it had been used. This stove is obviously used to scald and shave pig hair. People who are busy with their own work, people who are idle smoke and chat, or play cards in groups of three or five, and some children chase around, setting off firecrackers, and throwing pieces of paper. The whole village was beaming.

The rural areas of Longcheng like to call the activity of killing pigs in the cold winter as eating shaved pig soup. After killing the pig, he immediately took the blood and soaked it in salt. The whole dead pig was carried over and poured over and over again with boiling water, and the so-called dead pig was not afraid of boiling water at this time. The purpose is to shave. Scrape off all the hair, lift it up again, and hang it on a shelf that has been prepared long ago. Head down, hind legs hanging in an iron hook. For the first knife, take off the pig's head first. Then it's not easy. If the cut is deep, it is easy to cut the internal organs inside, such as the large intestine. Then it's troublesome, and the contents of the intestines will flow everywhere. If the scratch is shallow, it is impossible to break the pork belly, so it requires exquisite knife skills. In fact, the entire process of killing pigs and dismembering requires knife techniques. A good cook, or pig slaughterer, must be a quick knife hand. "Fast" here is not just fast, but also accurate, quick and effortless.

Why do some chef knives become blunt quickly? That's because they use brute force, which is not accurate, and they can't be clever when they are chopping and deadlifting. A true connoisseur is a master who understands the structure of animals and knows where the bones and joints of chicken meat are. The so-called Ku Ding is easy to solve the cow, which is the truth!

Cut open the belly, take out one by one according to the intestines, liver, lungs, waist and heart, and more importantly, the side oil (also known as net oil) and corner oil. Sometimes with a knife, sometimes with a hand. Then it is lifted down to the cutting board, the legs and cheeks are set aside, and the large intestine and small intestine are taken to be cleaned. Divide them one by one according to the arrangement of the host's family. Generally, the third-line meat (pork belly) is steamed in a bowl: sweet sand pork, steamed pork, salty roasted white, pork ribs. Some of the unformed ones are cut into strips and coated with egg powder and used to fry the crispy meat. The ribs are marinated with salt, smoked with pine and cypress branches, and then hung up to dry, which is the so-called bacon. The leg meat is used to fry the meat back to the pot, and it can also be used as a pickled product, called bacon and lean meat bun. There are also extreme ones that take the whole leg meat and marinate it, which is called the whole leg. There is a saying in rural customs: Xie Matchmaker Wine should drink 300 cups, and Xie Matchmaker's gift is a whole leg.

And the shaved pig soup means that on the day of killing the pig, the meat will not be eaten, but only the cabbage will be cooked with blood, the fat intestines will be burned, and the liver and waist will be fried. In short, there was no refrigerator to keep warm, so I had to eat the offal and water that could not be stored for a long time. With the addition of chili, radish, lungs, ginger, and green onions, this pot is also a very comfortable appetizer.

Of course, there is also an important part of the pig's body that has been missed, which is the pig's head that was removed first.

The pig's head was first taken from the ears and tongue, and then sold to the people who made braised vegetables in the market. Ears and tongues are also sold, and the price is different.

Of course, you can also stay by yourself, first use a knife to remove the pig's face, and then cut off the head and take out the pig's brain. When cutting off the head, don't cut it too much, eight points are appropriate, and then break it with your hands. In this way, the brain flower inside will not be damaged, and it will be sold at a good price. If you use too much force, the brain flower inside will be damaged, indicating that the technology is not up to par.

I took the brain flower and put it in the pot to boil, and it was another eight ripe and scooped up. Use a knife to begin separating the flesh and bones. The meat inside the pig's head is called walnut meat, which is just like a walnut.

Boiled raw, inseparable. When cooked, the meat is prone to rot and does not form a shape. So you need to get medium-rare, and wear gloves when your hands are hot. There's a lot of bone slag in it, so Rao is still prone to being stabbed by a bone pick even if you're wearing gloves.

Take out the walnut meat and marinate it in a pot with the dehaired pork face.

Pig face dehairing is also a trouble. There are several ways to do this:

1. The rosin is boiled.

2. Later, I thought that rosin was expensive, so I used asphalt. This one is cheaper, but it's toxic.

3. Later, there was a blowtorch and burned it with a blowtorch. The problem is that the blowtorch only burns off the surface hair, and the follicle part is still there.

4. Use clips, the simplest tool for plucking.

This series of actions is very familiar to Yu Yuanming. Because of his previous catering experience before doing insurance, he remembered it deeply.

It's good to do it once in a while, but it's a greasy job that you do for years, especially when you used to burn coal for cooking. I can't stand it! Comparatively speaking, it's much better to do insurance!

At least you can wear clean clothes and meet a lot of different people. It is also very helpful for the improvement of self-comprehensive ability.

The income is also better, although there is not much money left. But it was much smoother, thanks to that ordinary afternoon two years ago.

This Wujia Bay is located near Lion Lake. It is no different from the ordinary village community, a few trees, a few bamboo forests, a pond, and some houses scattered around; if you insist on talking about the characteristics, Yu Yuanming found that there are many stone houses in this village. Perhaps it is because the local stone resources are abundant, and it is convenient to transport them by road. Although bricks have become popular, the idea that stone is stronger has always been a common perception in the village.

When Yu Yuanming went, it was close to noon, and Wu Mei led him to a table. Several men were smoking cigarettes and chatting. Wu Mei said to a middle-aged man with a Chinese face: Dad, this is Yu Yuanming.

The man raised his head and looked at Yu Yuanming: Come, sit down, sit down.

Yu Yuanming also sat down politely, and hurriedly replied: Hello uncle!

A few other uncles and uncles, Wu Mei also introduced, but unfortunately I can't remember.

Uncle Wu saw that Yu Yuanming did not take the initiative to smoke, so he took out one from the cigarette case on the table and handed it to Yu Yuanming, Yu Yuanming refused with a smile: Uncle, I don't smoke.

A few of the uncles around seemed to breathe a sigh of relief. It's as if nothing happened.

Uncle Wu didn't have anything to say and asked: I heard that you are running insurance?

Before coming, Wu Mei said that his father was a teacher at the school. I was a little dissatisfied with Yu Yuanming's work.

Yu Yuanming began to talk eloquently in the face of the increasing number of employees: We are not called running insurance! Why do many people like to say that we run insurance? Because we often run outside? In fact, running is just one of our jobs, and more often than not, we don't run. And our run is to keep customers from running.

The words made everyone laugh.

Uncle Wu asked again: Then you run...... No, how are you doing insurance?