Chapter 231: Killing pigs on the second day

The birds in the mountains were singing happily in the morning, and when Li Junge was woken up by the thrush hanging under the eaves, the genius was bright.

came out and moved his muscles and bones, and saw that Grandpa Yu had already practiced Chiyou boxing on the open dam.

This old man has to be convinced, at such an old age, his fists and feet are still vigorous, and Li Junge is amazed every time.

After a punch, Li Junge handed over a soft handkerchief, and Grandpa Yu said: "Today is Yin Day, the day of killing pigs, today Ayin's uncle and uncle are going to come up from Bagou Township, Piwa, you are still a guest this year, and you will help catch your ears when the time comes!"

This is too much information, I can't help but explain that the Miao people generally choose the day of the New Year, that is, the day of the rabbit, some choose in October, some choose in the winter month, each village is different, it is the last day of the year, similar to the Chinese New Year's Eve under the mountain.

The day before the Mao day is Yin Day, Yin belongs to the tiger, and the tiger is a pig, so the Mao day is a good day for the Miao people to kill pigs.

The Miao people attach great importance to their uncle, the so-called "mother-in-law uncle". During the Chinese New Year, it is the uncle who kills the pig with the main knife, and the uncle who cooks the "soup" at home is also the uncle.

The uncle and uncle went up the mountain together, which also shows that Ni's mother's family attaches great importance to Ayin's family.

Father Yin went down the mountain early this morning, also because he was He Miao's uncle under the mountain, so he also rushed to kill the pig. I won't be able to get back until noon.

Of course, if the pig is killed at home, the hind leg of the pig with the tail must be given to the uncle so that he can take it home. If you don't give the pig's hind leg with a tail to your uncle, you will be dirty and lose face.

Therefore, when the Miao family wants to kill a few pigs for the New Year, don't think that the pork at home is not enough to eat, but that the pork legs with tails at home are not enough, and they must ensure that the uncles who should get the pork legs get the pork legs.

This is etiquette, a symbol of the status of the visitor.

In other words, today, Ayin's family has to kill two pigs, which is really not easy.

Finally, the Miao family kills pigs during the New Year, there is an interesting custom: one is that guests are very welcome to help catch pigs, participate in the process of killing pigs, as if doing games, and guests participate in catching pigs and killing pigs is to give the owner a lot of face;

Li Junge said: "Doesn't the family have to kill two pigs every year? Two pigs are hard enough to raise for a year." ”

Grandpa Yu said: "How can it, the family used to be poor, and Ayin's eldest uncle and younger uncle Yinri will only come up on this day, and this year I forced them to come together." ”

After speaking, he patted Li Junge's shoulder: "It's all thanks to you!"

Li Junge hurriedly humbled himself: "Ouch, Grandpa Yu, don't mention this stubble again, don't say that I haven't contributed as much as Ayin, even if I have, then it should be, if you say that again, I really want to blush to show you!"

Grandpa Yu laughed: "Okay, don't mention it, don't mention it, just accompany me for a few drinks at noon!"

Li Junge smiled: "There is no problem with this, we will drink a good drink when the time comes." ”

This is Ayin also got up and beckoned the two of them into the house for breakfast.

After breakfast, Grandpa Yu took Li Junge downstairs to watch the pigs.

The two big black pigs' stomachs were about to touch the ground, humming and chirping there, each with more than two hundred catties.

Li Junge looked a little numb, these two big fools, four people will definitely not be able to take it down!

At this time, the eldest uncle and the younger uncle arrived, and the two of them came very early, with flashlights on their bodies, and a basket of gifts at their feet, and it seemed that they left in the middle of the night.

The eldest uncle and brother-in-law live in Bagou Township under the mountain, and they are used to using the Han family name, surnamed Xiong.

Ayin was very happy when he saw the two: "Uncle, uncle, you came so early?!"

The eldest uncle and the younger uncle liked Ayin very much, and looked around Ayin, and the uncle said: "It seems that Li Jiagou also raises people, Ayin is not thin!"

The uncle said, "Well, it seems to be a little fatter than the school club." ”

Ayin stomped his feet and said, "Uncle!"

The uncle scratched his head and said, "Haha, what's the matter with the girls now?

Ayin pulled Li Junge over and introduced: "This is the baby of Li Jiagou under the mountain, called Erpi, who celebrates the New Year in our house this year." ”

The uncle laughed: "I heard your grandfather mention it a long time ago, and he praised it like a flower, he is a good young man!"

Li Junge also cheekily called the uncle and uncle, and said: "Today I will give the two uncles a hand, but we and the old man are afraid that they will not be able to control it!"

At this time, I heard someone laughing: "Don't be afraid, don't be afraid, we're here to help." ”

As soon as Li Junge looked up, it was Uncle Ah Chong, followed by Ah Tong.

Li Junge was overjoyed: "Uncle Chong, don't you have to kill pigs at home?"

Uncle Ah Chong said with a smile: "The carpenter eats by hand, and there are no pigs at home, so at this time of year, whoever needs someone will make the effort to drink the soup!"

Grandpa Yu smiled: "Don't listen to his nonsense, he is an expert in killing pigs." ”

Uncle Ah Chong waved his hand again and again and said, "Uncle, you have lifted it, there is an eldest brother here today, and it is not my turn, I am here to drink soup." ”

Just do it, several people worked together to push and pull, and finally dragged a big black pig out of the pigsty.

The big black pig seemed to know that disaster was coming, and there he struggled for his life and let out a terrible cry.

Ah Yin couldn't hear this voice, so she ran to the kitchen to see her grandmother and mother boiling water.

Get the pig on the open dam, and then several people work together to push the big black pig down, Li Junge grabbed his ears to control his head, knelt on the pig with one leg to control the upper body, Grandpa Yu grabbed the pig's tail to control the lower body, the eldest uncle tied the front legs, and Uncle Chong tied the hind legs.

The bundled big black pig went up to the wide bench, everyone controlled the pig's body, the uncle fixed the pig's mouth, took out the pig-killing knife and dragged it a few times in the oil stone, held the sharp knife in his right hand, and aimed at the artery under the neck.

The knife went in and out quickly, and only as soon as the pig's blood gushed out, Uncle Ah Chong hurriedly pulled the big basin prepared next to the stool over to catch it.

After receiving a pot of pig blood, Uncle Ah Chong praised: "Good craftsmanship!

Killing pigs is also called "red", pig blood is also called "Wangzi", they are all good heads, and the more blood you receive when you kill pigs, it indicates that the family will be more prosperous in the coming year. If there is not much blood after killing, or even half of the pigs are killed, the family will be more cautious in the second year, for example, the baby is not allowed to go down the river, and the woman is not allowed to talk to outsiders.

When the pig didn't move, everyone untied the rope with all hands and feet, and Ah Tong had already opened the film of oiled paper and spread it on the ground.

Moving the pig to the oiled paper, Grandpa Yu took out a pump from the house and said, "I bought this thing, and I haven't hit a tire except for pigs!"

Li Junge laughed and said: "Yes, I really don't need it in the village now, but sooner or later there will be cars, and there will be more tourists in the future.

Ah Tong took the opening of the air pump from the pig's hind leg and pumped it in, and said excitedly: "That's good, I will also learn the car when the time comes, and you can lend me the car to drive it! Ouch, you can't get up in that car!"

Li Junge said with a smile: "I can't get on the car, the battery car should be no problem, and it is good to be able to drive the battery car in a few places in the village at that time." ”

Grandpa Yu smiled: "The babies just have big hearts, and they can't imagine that kind of day!"

While a few people were talking and laughing, the big fat pig was beaten to a pulp.

Li Junge went into the house and brought a bucket of boiling water, and after testing the temperature, he scooped the water with a water scoop and poured it on the pig's hair in turn, and several people immediately used knives to shave the pig's hair.

They are all familiar hands, and all the movements are very sharp, and after a while, the pig hair will be almost cleaned up.

The black pig turned into a white pig.

In some places, if the pig's head is not easy to deal with, then you have to drizzle rosin, but that is a matter of waiting, and it is serious to kill the second bite while you still have the strength to do so.

After the second bite was concocted and cleaned up, Grandpa Yu dragged out a big plan and put it up, and several people hung up the big pig together.

The next step is to disembowel, disembowel, and remove the water.

The uncle cut open the pig's belly, and Li Junge dragged the basin and put it under the pig, and the pig came down with a clatter.

First take off the dirty things, that is, the intestines and belly, and then take off the liver and pancreas on the top and throw them into a large basket, and throw away the gallbladder.

The meat should be filled with a large basket, and when the time comes, it should be placed one by one.

Continue to take the internal organs, and then it is the turn to take the oil, heart, lungs, and kidneys.

After the internal organs are taken, the pig is taken off, the board is flattened, the pig's head is unloaded first, and the pig is disposed of by Ah Tong, and then the pig is cut into two fans along the back.

Four pork pans are opened, and everyone can get their hands on it.

Li Junge could only look at it in a daze, although it was a rural baby, but how to solve these various parts, just watch the excitement when he was young.

Grandpa Yu stood next to him, patted him on the shoulder and said, "Piwa, you are such a clever person, you can't solve pigs?"

Li Junge said abruptly: "Well, when I was a child, I just knew how to watch the excitement, and when I was older, I studied books, and now I am all asking pig killers to go down the mountain, and I really haven't done this job." ”

Ah Tong held the pig's head and poured rosin there, and said with a smug smile: "Ouch, now I can compare the baby under the mountain! Wait for me to tell my mother in the afternoon! I trained me last night, and I said how powerful the baby is, how good it is, as if I want to change me!"

Everyone laughed when they heard this, and the uncle said, "Come on, I'll tell you while unraveling the meat, and the door will be cleared after one time." ”

"There is nothing to say about the pig's head, the part connected to the pig's head, the upper part is called shoulder and neck meat, also called camel mane or front row. It's the part of the mane, and it's also the part in front of the ribs, so it's easy to remember, right?"

"This meat is lean and fat, slightly brittle, and the meat is delicate. It is advisable to use burning, marinating, frying, and boiling. I heard that the part-time workers came back and said that this part is called plum blossom meat in the south, but the origin of this name is a little confused, and they use it to make a kind of barbecued pork. ”

"The lower part of the connection to the pig's head is called the grooved meat. At the front of the front leg where it is connected to the pig's head, because this place is the knife edge when the pig is slaughtered, there is a lot of dirty blood, and the flesh is red, so it is also called a bloody neck, and it is easy to remember, right?"

"This part is old and old, fat and thin. It is suitable to be made into steamed dumplings, steamed dumplings, noodles or used for braised meat, steamed noodles, crispy meat, etc. ”

"Next up is the front leg meat. It is also called sandwich meat and groove meat. Sticking to the back of the front leg is the heart of the pig, so it is called the sandwich, and the pig is just outside the trough when standing to eat, so it is called the blocking groove. ”

It took a lot of time to untie the front legs, and the uncle talked about it while explaining.

"This meat is half fat and half lean, with a lot of old tendons and strong water absorption. It is usually used to make stuffing and meatballs. ”