After the pig is killed, it is divided into meat and sold, usually selling meat has to go to the town to buy, which is very inconvenient, plus the weather is cold now, even if the pork is placed for three or four days, the enthusiasm of the people in the village to buy meat is very high, you are five catties, I am ten catties, three hundred catties of pork, all at once it is almost sold, the rest of the pig's head, as well as the pig's thighs and the like, Ye Rongfa is not ready to sell, stay at home to eat.

After buying pork, everyone dispersed, as for the hairy children who watched the excitement, they had already run out, and the pigs had been killed, so there was nothing to see here for the hairy children.

"Glory, thank you so much today, remember to come to my house for a drink in the evening. Ye Rongfa put a bag of more than twenty catties of pork and handed it to Ye Rongrong and said.

The nearby ten miles and eight towns kill pigs and invite guests I don't know when the tradition has been handed down, whoever kills pigs, they have to invite the people in the village to drink wine and eat meat.

The more people come, the more lively it is, it means that your family is popular and has face, every household is like this, and at the end of the year, if the popularity is good, sometimes you have to catch up with several times a day, and you can add meat to the scene, and you will be tired of eating until you are afraid of eating meat.

"Brother Rongfa, is this meat too much? ”

Ye Rongrong looked at the pork in Ye Rongfa's hand, he didn't take it, this meat was given too much, under normal circumstances, the person who helped kill the pig also divided three or five catties of pork, plus a banquet.

And the bag of meat that Ye Rong gave himself, Ye Rongrong saw with the naked eye that there were at least twenty catties of meat, which was too much.

"Glory, what are you still polite to my brother, tell you to take it, just a few catties of pork, and it's not worth anything. Ye Rongfa put the bag into Ye Rongrong's hand and said.

"Then, thank you, Brother Rongfa. ”

Ye Rongrong thought about it, and still took the bag that Ye Rongfa stuffed over, after all, it was the same as what Ye Rongfa said, just a few catties of pork, not worth much, if he resigned, it would be hypocritical.

"It's all your own people, what's polite. Ye Rongfa said.

……

"We can't finish eating so much meat?"

On the way home, Liu Jingqing frowned and said to Ye Rongrong. After all, twenty catties of pork, even if you put it in the refrigerator, it is enough for the family to eat for more than half a month, and even if you put fresh pork in the refrigerator for ten days and half a month, even if it is not bad, it will become unpalatable.

"Let's go home and make bacon. ”

Ye Rongrong thought for a while and said. After all, there are so many pork, just two of their own family, when to eat, if you don't finish eating, the meat will be bad, it's a pity, you must know that the price of pork is high now.

Especially now that the Chinese New Year is coming, the price of vegetables will basically rise a little, especially pork and seafood, the price increase is more than that of vegetables.

Bacon is one of the most common cured meats, and everyone knows about cured meat, and its origin is the same as other pickling methods in China, full of coincidences.

The wise ancestors of the Chinese people, in the distant ancient times, in the era of food shortage, always came up with a way to preserve food, and also created a kind of delicious food that people now talk about.

And with fragrant, crisp, refreshing, endless aftertaste of the history of cured meat has been more than 300 years, far away in the early Qing Dynasty, peaceful and prosperous, people live a prosperous life, six animals are prosperous, at that time pork in addition to normal slaughter and sales often have surplus.

By chance, a local villager spread the remaining pork with salt, and the next day the pork that had been marinated with salt overnight was hung with a rope, it was the winter solstice, and it snowed heavily for several days, so the family took down the pickled pork and cooked it, but found that the taste was different, salty and delicious.

Since then, the process of salting pork into cured meat has spread, with the continuous improvement of people, now the varieties of cured meat are more abundant, there are bacon, sausages, dogs, ducks, chickens, eggs and other varieties, the taste of bacon is also more delicious.

The quality of lap-mei is closely related to the choice of season, and it can only be produced in the autumn and winter between the Hanlu Festival and the Xiaohan Festival every year.

"Okay, the bacon is very delicious, it used to be bought outside or given to us by people in the village, this year our family makes our own bacon, and the bacon made by my husband is definitely the best." ”

Hearing his man say that he wanted to make bacon, Liu Jingqing was very excited.

"Of course, your man is a chef. ”

Ye Rongrong said smugly. Ye Rongrong is very confident that the bacon he makes will definitely not taste worse than the bacon made by anyone.

"Husband, let's go home and make bacon. ”

Liu Jingqing couldn't wait to take his man's hand and walk briskly in the direction of his house, Liu Jingqing wanted to know how the delicious bacon was made.

……

"Husband, I'll wash the pork. ”

As soon as he walked into the kitchen of his house, Liu Jingqing said excitedly.

"The meat of bacon cannot be washed. Ye Rongrong hurriedly stopped Liu Jingqing, who was about to put the pork into the face plate to be washed.

"Why? The pork is covered in blood, and it looks scary if you don't wash it. Liu Jingqing turned his head a little puzzled, looked at his man and asked.

"The meat of bacon cannot be cleaned, and cleaning is easy to breed bacteria, which will make the meat spoil. Ye Rongrong explained.

"Well, what can I do?"

Liu Jingqing asked. Liu Jingqing is a little idle now, and when he wants his man to make bacon, he can help him.

"Just light the fire. Ye Rongrong thought for a while and said.

"Hmm. ”

Liu Jingqing happily responded.

After arranging his woman's work, Ye Rongrong got all the meat in the bag, put the meat on the table, and quickly cut it into pieces with a knife, twenty centimeters long and two or three millimeters wide, a piece of meat that weighed almost half a catty.

Soon, Ye Rongrong cut all the more than 20 catties of pork into forty-five pork strips, each of which looked basically the same size and weighed about half a catty.

"Husband, can you make a fire?" Liu Jingqing asked when he saw that his man had cut the pork.

"It's okay, don't have too much fire, or you'll fry the salt. Ye Rongrong explained to Liu Jingqing.

"Stir-fry salt again!"

Liu Jingjing looked at his man strangely and said. A few days ago, my man also fried salt, but it was just to make "salt tea" for diarrhea, but I didn't expect to fry salt to make bacon.

"Of course, when the salt is heated and applied to the pork, it will penetrate into the pork more quickly and make the pork taste better. Ye Rongrong explained.

Soon, the three large bags of salt were fried, and the temperature was about 50 degrees.

Ye Rongrong quickly poured the hot salt onto the cut pork with a stir-fry spatula, and wiped the salt on the surface of the pork several times with his hands.

After wiping, Ye Rongrong tied a rope to each piece of pork strips, took a small bamboo stick, and hung the pork strips on it.

"Husband, is this all right?" Liu Jingqing asked curiously as she stood on the side.