In the midst of the hustle and bustle, the Mid-Autumn Festival has arrived. Pen | fun | pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

The Mid-Autumn Festival is the second largest traditional festival after the Spring Festival. No matter how busy the autumn harvest is, this festival is indispensable.

What's more, the steelmaking plant also laid down a task for each team: to provide meat and white flour for the Mid-Autumn Festival for the people in the steel mill.

The meat is naturally pork. The production team raised some of them, and the captain Wang Guilan decided to kill a pig.

The pig is killed on the afternoon of the 14th day of the eighth lunar month on the day before the Mid-Autumn Festival.

During this period, the school only had a wheat break and an autumn break, with a two-week wheat break and a 45-day autumn break. Due to the reason of large-scale steel making, the production teams are short of manpower, and the school stipulates:

Except for the first grade, the rest of the classes gathered at the school, led by teachers, lined up, waving five-star red flags, shouting slogans, and helping to pick cotton and break corn in each production team.

Wang Guiqiang and Wang Xiaoling have to go to school every day to participate in labor, and the task of watching the children at home falls on Wang Xiaohua again.

Hearing that the pig was going to be killed in the afternoon, Wang Xiaohua picked up the plum, and didn't go to work in the field in the afternoon, they watched the pig killing together.

On the 14th, the weather was also very hot, and the corn trees were more than two meters high, and the plums of more than one meter were in the corn field, like in a steamer, and the coats had not dried in the morning.

Ma Huien felt distressed when she saw it, and also said to her: "Lamei, you are not a laborer, you have to take care of your food or not, so there is no need to follow you every day." It's hot today, so don't go in the afternoon. ”

By this time, Lamei had heard that the corn closest to the village would be broken in the afternoon. Because of the proximity to the village, she didn't dare to break the tender corn inside. It didn't matter to her whether she went or not.

Seeing that Wang Xiaohua was retained, her mother dissuaded her, and she also felt very tired, so she listened to the words of the two and agreed to watch the pig killing with Wang Xiaohua in the afternoon.

Lamei and Wang Xiaohua went with Wang Xiaoye. The location is in the open field behind the barn.

A large pot stove with half yin and half yang was built, and a large iron pot was pressed, also called a pig killing pot. Remove the door panel of the forage shed in the livestock shed and prop it on the side of the cauldron, which is regarded as a plate for unloading pork.

Pig killing is not common in the countryside, and the children are fresh, even the children from the nearby team come to see it.

When they arrived, there were already some boys and girls. Zheng Cunliang and Wang Guian are also there.

Since playing in the courtyard, this is the first time Lamei has seen Zheng Cunliang.

Although he is an adult and has seen the coldness and coldness of several lives, maybe it is because he had a secret love in his previous life, maybe he is too lonely in this life, maybe he once said that he would marry her as a real daughter-in-law when he grows up, Lamei saw Zheng Cunliang, and her heart was really hot.

Wang Xiaohua and Lamei watched from a mound of earth on the edge of the manure pit. Condescending, see the clearest.

Killing pigs is a technical job, not everyone dares to do it, the eleventh team didn't know, so they hired a killer from the twelfth team - although it is not a professional butcher, it is equivalent to the role of a butcher.

The name of the killer is Wang Jinyan, because he often kills pigs and slaughters livestock, he is called Wang Killba.

Wang Shuba is in his fifties, five big and three thick, with thick eyebrows and big eyes, and at first glance, he gives people the impression of being brave and fierce, and belongs to the kind of people who are afraid of chickens, dogs, pigs and sheep when they see them.

Killing pigs is a big deal, and it is also a killing on the outside team, and the captain has to accompany him personally. I also called Wang Mantou and Zhu Yispoon in the room to help.

Zhu Yijiao's real name is Zhu Shimin, a member of the team, because he fried a good dish, he was nicknamed Zhu Yijiao.

As soon as Wang Shuba came, he brought out his professional fellows: a sharp knife, which was bright and shining, a long and thin strip, and a number of scrapers, which were specially used to shave pig's hair. And then there is his courage to not be afraid of heaven and earth.

With a burst of neighing, the pig was pressed against the door panel by Wang Shuba, Wang Guilan, and the two cooks who had called for help. Probably knowing that his life was short, the pig kept howling and protesting frantically, and its four hooves kicked wildly.

Wang Shuba called the boys who were watching the excitement to come and help hold the pig's trotters, so as not to let the pigs move, and the boys were afraid to come closer. Wang Shuba said temptingly: "Whoever helps, will give him pig urine bubbles for a while." ”

As soon as Wang Shaba's words fell, the boys rushed over one after another and pressed the pig's trotters under Wang Shuba tightly.

Wang Shuba, who had free his hands, first wiped the pig's neck clean with water, and then slowly inserted it into the middle of the neck with a sharp knife, the process was not as barbaric as imagined, it seemed to be very gentle, and the process of the pig's bloodletting was not too intense.

The blood began to spurt out like a column, the first bubble could not be wanted, and after two or three seconds of flow, the blood was received with a clear basin, so that the blood was clean and could be eaten as a blood dish.

This process depends entirely on the proficiency of a butcher's technique, a good butcher, in the process of slaughtering pigs, the pigs will not jump too violently, and the scene will naturally not be too bad;

If you are not skilled, you will get blood all over the field, and even there will be blood splatters on your body and face.

From this point of view, Wang is indeed very skillful in killing Ba and killing pigs.

But the strange thing is that after the pig's head has hung down after bleeding, a few eggs (seeds) pop out.

There is a folk saying that "I am so scared that the feces and urine come out", and it seems that this sentence is not only for people, but also for animals.

Next, Wang Shuba cut a small hole in the crook of the pig's hoof, and used a tong to pass through different lines throughout the body.

The purpose of this is to blow the pig up so that it can be shaved downward, especially in the folds of the armpits of the legs. It is said that it also has the effect of changing pork, which tastes neither dead nor hard.

After the whole pig's skin and meat were basically opened, Wang Shuba squatted on the ground again, pinched the small cut opening, and blew air into the pig carcass with his mouth. It's called "blowing hooves."

I really admired Wang Shuba's lung capacity, and after a while, he blew the pig round and big. The blown pig has doubled in size. And he beat the pig again and again with a stick, as if he were a servant of the yamen who was a prisoner with a rod.

By this time, the two cooks had already heated half a pot of water in a large iron pot to 70 or 80 degrees.

The temperature of the water is also important: too hot water can damage the quality of the meat, and too low a water temperature will not remove the hair.

That's why Wang Guilan called two cooks to help: they had just the right temperature for the water in the pot.

The pig was put into a large iron pot. Wang Shuba grabbed the hind leg of the pig and turned it back and forth in the iron pot so that all the hair could be burned.

After a few minutes, he dragged it out and put it on the door panel, and Wang Shuba pouted his ass and began to shed his hair with a spatula. The place where the scraper passes is exposed to tender whiteness, and even the armpit of the leg and the tail of the pig are all shaved cleanly, leaving not a single pig hair.

When scraping the trotters, first break off the hard trotter shells (trotter nails), and then use a scraper to remove the fine hairs in the forks of the feet.

The pork knuckle is pink and pink when the hard shell has been torn off, which contrasts sharply with the whiteness of the whole body.