Chapter 232: Meat Liberation

"You must know the lower part of the front leg, which is bounded by the joint, and the knee below the shoulder is called the front elbow, also known as the front hoof. ”

"The head below the knee is called the front foot, also known as the front hoof, the pig's hand"

Hearing this, Li Junge asked, "Uncle, which is better, the front hoof or the hind hoof?"

Uncle said: "This depends on personal preference, generally think that the front hooves are good, the back hooves are weight-bearing, most of the parts are pressed on it, the skin is old and the tendons are thick, but some people are just good at that." ”

Then he smiled at Li Junge: "People who pay attention to eating only the left front hoof, do you know why not?"

Li Junge's head shook and snorted.

The uncle smiled: "This pig generally sleeps lying on its right, and its left front hoof will never be pressed, and it is a little more tender than its right front hoof." ”

Li Junge smiled: "This is too particular, isn't it? I can't eat the difference, can you eat it?"

The uncle laughed: "I can't eat it either, I heard from the oil cook in the township, saying that some people in the city are particular about it to this extent." ”

Shaking his head, the uncle continued: "Next here is Zhengbao Rib, also known as hard five flowers. It is the part that covers the skin on the surface of the ribs, where the meat is tender and thin, and there are fat and thin. We make sweet roasted white, salty roasted white, and this part is used. ”

"Hard pork belly to the tail direction is soft pork belly, also called pork belly, waist card. It's the part between the hind legs and the ribs on the side of the pig, which you should be familiar with. This meat is fat on a fat and thin on the other, with a total of five layers, so it is called five flowers. ”

"The meat here is thin, fat and thin, and the meat is tender. It is suitable for braised pork, steamed pork, and bacon with sauce meat. ”

Li Junge said: "I'm in Yuzhou, and I also used this to make a pot meat and beat my teeth!"

The uncle shook his head and said: "The pork sold in the city was slaughtered too early, the bone cores are still red, lean and fat, if you fry the pork belly in the village, it will be too fat!"

Li Junge nodded and said: "The pork in this city is all lean and quick-formed pigs, and the meat quality is very different from that of grain pigs, so the city is used according to the fat and lean level. ”

The uncle smiled and said: "Piwa, your statement is fresh, and when I go back, I will have a dragon gate array with the oil chef in the township!hahaha!"

"Next, you are also familiar with this, the soft five flowers go to the backbone, here, there is a loin on the side of the keel attached to it......"

Li Junge said: "I know, I know, the loin is right? It is also called waist willow and back willow, I know this." ”

The uncle smiled: "Mistakenly, this is the outer loin, also known as the cane meat, don't you look like a flat loin? ”

Li Junge scratched the core of his head: "Oh, it turns out that there is a difference between the outer and the inside, it seems that there is only the inner loin in the city?"

"Yes, it stands to reason that the loin is more expensive than the outer loin, but if you buy it for no reason, others will definitely sell the outer loin to you as the loin. Next, this belly part is weighed with five flowers. It is also known as milk breast, belly skin. It's all some bubble meat, the meat quality is poor, generally made bacon, refined lard, and crispy meat. ”

"Next is the hind leg meat, also known as the hind mound. The back of the pig's backbone is counted, and it is subdivided into several parts, including door panels, scales, cover plates, and cucumbers. ”

"The door panel is also called sitting on the buttocks. The lean meat in it is similar to the loin, but here's the point. ”

After speaking, he slapped a part next to the tail with a crackling sound: "Two knives on the hind legs, we call it the tip of the buttocks, fat four thin, six wide and three fingers, here is the authentic material of the back pot meat, the fried back pot meat is a small bowl, crispy and fragrant, commonly known as 'lamp nest'!"

The uncle kept the hind leg meat with a tail and didn't solve it, it was a special supply from the Miao family to the uncle, and he was going to take it down the mountain in the afternoon.

only solved the side without a tail, and introduced Li Junge to the weighing stones, cover plates, and cucumbers.

After finishing speaking, he said to Li Junge: "Piwa, it's all clear now, right? But there are still some parts, such as walnut meat, eyebrow meat, and other small places, so you don't need to explain them, right?"

Li Junge shook his hand again and again: "Don't don't, I like to listen to this the most, you can tell me about it again!"

The uncle said, "Well, well, the eyebrow meat is a piece of lean meat weighing about a pound on the top of the pork blade, and the meat is similar to the tenderloin, but the color is darker, and its purpose is the same as the tenderloin." ”

Walnut meat is a piece of lean meat under the eyes of the pig's face, the pig opens and closes its mouth to rely on it, the pig eats every day, this part is the most active part of the pig's body. There are only a few taels on a pig, and the people in the city shouldn't be able to eat it, right?"

Li Junge shook his head and said, "Don't say you can't eat, I guess I've heard less." However, the lean meat on the head of the braised rabbit is this part. ”

At this time, Ayin came out and said with a smile: "Everyone is working, Erpi, you are lazy again!"

Li Junge scratched his head and smiled: "I'm listening to a class here!" Yes, the supervisor is here, alas, if you don't have any culture, you can only do dirty work, I'll wash my intestines!"

Uncle smiled: "Ouch, you're a college student, if you don't have culture, won't we be able to speak?"

Li Junge said with a smile: "Whether there is culture or not has nothing to do with whether the university is a university or not, the current university is a major, to put it bluntly, it is a craft, and it is blind to cross a major, you are now pulling a college student out, except for the animal husbandry major, you can make it clear that what you just talked about is counted as my loss!"

Everyone laughed, and the uncle felt that he had a lot of face, this baby really had a set of coaxing the old life!

Bring a basin to the edge of the ditch, drag a water pipe, first use your hands to pull out the pig manure in the intestines, and then fill it with water to rinse.

When the rinse is almost done, add salt and scrub to let the slurry of the intestinal wall precipitate.

Then sprinkle flour and knead it, suck the pulp into the flour, and then rinse it with water.

This process has to be repeated several times to get clean fat sausages and powder sausages inside and out.

The uncle came over with a basket, which contained pork belly, lean meat, fatty meat, lung tip, liver tip, tongue tip, big bone, and keel, and said to Li Junge: "Get a piece of fat sausage and powder sausage for me first, and I'll go and make the pork soup first!"

Shuzhou pork soup sometimes refers to a soup dish, sometimes refers to the pig killing table, each with its own tradition.

The traditional pork soup in Jiachuan is a feast made by boiling all parts of the pig into a pot of soup as the main dish, and then stir-frying and frying other parts of the pig.

Li Junge selected a section of the large intestine and small intestine and threw it into the basket, asked the uncle to use it to make pork soup, and continued to wash the pig intestines hard.

When I stood up after washing, I felt that my waist was sore.

dragged the basin containing the large intestine back and put it under the eaves, how to put it away li junge didn't know, this matter of ni's mother came.

I took a pair of chopsticks and went back to the ditch to scrape the small intestine, removed the pulp and left only the casing, which was to be used to fill the sausage.

This work is meticulous work, to first turn the small intestine over, two chopsticks to hold the casing, scrape and wash and then turn back, the middle can not be broken.

After finishing and returning to the open dam, I saw Ah Tong washing the feces and blood on the open dam, the uncle and grandfather were changing the big meat to the small one, Ni's mother was helping the cook, the uncle was cooking, Grandma Ou was managing the fire, and Ah Yin was salting the meat in the jar with salt and spices.

No one can be idle.

Killing pigs is like this, ordinary people just watch the killing of pigs lively, in fact, this pig killing is the beginning, and there are a lot of things waiting for behind.

However, the advantage is that there are many people, everyone has to talk and laugh together, talk about the short family of the east and the west, and talk about the interesting things of the past year.

Smeared the casing with salt and put it aside, Li Junge went to help Uncle Ah Chong tighten his blood again.

This is also a craft, and it is also a skill to make the blood tight and tender.

There is a saying in Jiachuan called "boiling water is tight, Wangzi is dead", that is, the heat of Wangzi is not in place.

As soon as the pig's blood was received, it had been added to the brine and cleaned, and now it has coagulated.

The water temperature of the tight wangzi can only be maintained at about 85 degrees, that is, the fingertips can be fast in and out, and there is a word called "ringing water", which is when the edge of the pot has just begun to bubble. Then slide the bright purple-red blood clot into it, the water surface should be wide, the amount of water should be sufficient, and the temperature change after adding blood will not be too large.

When the blood clot gradually turns gray, it must be immediately fished out and calmed with cold cold water as soon as it is blanched, and as for when it is just broken, it can only depend on experience.

In the old time, this was also the work of the pig killer, the blacksmith looked at Angang, the carpenter looked at the bolt, and the pig killer looked at the blood king.

Uncle Ah Chong had already tightened a basin at his feet, and Li Junge squatted down and grabbed a piece and rippled it in the water, his blood was strong, tough and elastic.

Compared with the thumbs up: "Uncle Ah Chong, you are not only a carpenter, but also a feng shui gentleman, a fortune teller, and now you are pretending to be a pig killer, absolutely no one can see the flaw!"

Uncle Ah Chong said with a smile: "When the carpenter walks through the village and alleys, the master can't do any other chores and watch, which is called 'Yiduo is not pressing'." ”

Li Junge smiled: "Then you should also be a good hand at filling sausages to make bacon?"

Uncle Ah Chong pouted and said: "That's a woman's work, no! Hurry up and take a piece and send it to the eldest brother, the pig soup must be bloody!"

When he entered the kitchen, he saw the heat rising, and the smell of meat in the room made Li Junge sniffle.

In the big casserole, there are big bones, keels, fan bones, sub-chops, meat skins, and a large piece of buttocks to boil the soup, and the soup is added with peppercorns, shallots and ginger slices, but it has been hot, boiling the soup white, and turning the flowers.

Seeing Li Junge come in, the uncle said, "It's just right! Piwa, you scoop up the bones, chop small pieces of the sub-rows, and remove the meat from the bones of the big bone fan." ”

Li Junge said with a smile: "It's not as delicious as the meat on the bones!"

Killing the pig generally takes a long time, the pig rice is eaten later than the general meal, some babies can't stand the hunger, parents will get a fan bone for him, the baby gets some salt and smears it, and it is half full when the meal is opened.

He took a sharp knife, removed the flesh from several large bones, changed them to the size suitable for the lower mouth, looked at the bone marrow in the middle of the big bones, and almost put his mouth up, but he held back and threw the bones back into the soup.

The uncle wanted to laugh when he saw it, and said, "If you want to, you can do it, there are more!"

Li Junge laughed: "Ouch, you saw it! When I was a child, I was used to guarding the stove, and this bone still has to be boiled for several days, and I am not a little baby now." ”r