(Thanks to my friend Bear, Ming Shao, Xiaosheng 1984, phillip9494 monthly ticket encouragement)

Back in the pasture, Liu Heming called Tang Shenshen over. There is so much pork that a lot of it has to be reprocessed, except for some to be left for the restaurant to be used for later use.

This is also another way to find a market for his pigs, which should produce bacon to produce bacon, sausages, bacon and ham.

The job of dividing pork is not so easy, Liu Heming personally handled it, and today he only divided five heads. The rest of the pigs will be sent to the restaurant's cold storage first, so let's make do with it for the time being.

Is this also a New Year pig, so Liu Heming asked George to contact his friends again, and he also got to eat pig-killing vegetables in the pasture tonight. Today is the real pig-killing dish, which will be personally handled by Liu Heming.

Tang Shen and they are also busy enough to choke here, although the sausage and bacon are simple to make, but there is too much meat today. And she was very curious, Liu Heming was going to make ham.

What else can I do, do it cheating. He doesn't even know how to cook sausages and bacon, and he has only eaten ham once before, but now he can only rely on the system.

The recipe for this ham cost him thirty points of bioenergy, which was indeed a bit cheap compared to the lucky draw, but he still had some pain.

The lucky draw is free of charge, and you have a chance to draw amazing plants and animals.

In fact, whether it is sausage, bacon or bacon, the production method is similar, and it needs to go through the processes of pickling, fermentation and smoking.

Liu Heming was very careful when kneading these pork legs, and tried to coat all parts with salt, so that the salt could penetrate well and pull out the moisture in the leg meat.

It's just that this is only the first process, and the salt coating is not done once, at least three or four times. The recipe given by the system is more interesting, when the salt is coated and dried to ferment, the ham needs to be wrapped in those spinach leaves from the pasture.

He didn't know how spinach and pork leg would react, and the system didn't explain it to him. However, since the system is so arranged, it will definitely have a special role.

Judging from the formula obtained in exchange this time, he is now the master of the system, the villain of the system is playing soy sauce, and the system is doing its best to serve itself.

In the past, when the recipe for meat sandwich buns was obtained, there were still some "dogmas", but now the system can adapt to local conditions and make use of the products in its own pasture.

Otherwise, he really doesn't know how these spinach can maximize their benefits. It must be too wasteful to put it in the restaurant and make it.

But it's also interesting to say that these special crops produced in the pasture have their own "willfulness", and the same is true for these spinachs. Their growth rate is super slow, normally speaking, other people use the greenhouse to grow spinach, which should be on the market now, but his side has only grown less than 15 centimeters.

The big guys came over very quickly, don't look at some people who also have jobs, now it is a special case for Liu Heming, the big boss, to recruit him.

"Boss, a guest just asked, can you also get them some dishes we want to eat today. "Everyone is busy," Helois asked, trotting over.

"Can they like it? At first, George didn't really like it. Liu Heming said with a smile.

"They thought it should be delicious. Helois said solemnly.

"Boss, isn't this a dish with a very traditional Chinese taste? Anyway, that's what I told them, right?"

"Tell them to eat in the restaurant normally, and I'll give them some for free. It wasn't worth a lot of money, so they tried it first. Liu Heming rolled his eyes and said.

He also said that how tourists wanted to try this was all fooled by Herois. However, Helois is not bad, and the taste of this pig-killing dish is indeed not bad, so I am afraid that they will not be used to it.

The pig's head, Liu Heming did not let it go. Pork head, tongue, and ears are all delicious appetizers. And these Georges they also love to eat very much, but they have to control it a little, they are too fat now.

Wash the big bones, blanch them in water, and then add the green onions, garlic cloves, ginger slices, and the rest of the seasonings, and split the wood on the rack to stew.

After finishing the work here, Liu Heming went to the sauerkraut jar over there and fished out more than 20 sauerkraut trees, and went directly to the small half jar. Today, when the guests have a request, they need to do more.

This time also once again reflected Liu Heming's enthusiasm in knife work, and even the masters who followed the bacon and sausage on the side had to admire.

The knife is clean and clean, and the speed is extremely fast. That big piece of sauerkraut, it didn't seem to take much time at all, so don't Liu Heming cut it into shreds.

The pig intestines on my side have not been cleaned yet, and the sauerkraut on the other side has been cut and soaked in water.

Although it is said that I am used to watching Liu Heming cook when I am in the restaurant. But I've never seen so many dishes like today.

"Daddy, Daddy, I'm going to cook too. Alex, who had come back from school, came running at a trot, and Teresa who was following behind was not as fast as her.

"You'll be busy in a while, and Dad has to cook a lot of dishes today. Liu Heming squatted down and touched his daughter's head and said.

Originally, I just wanted to have a little excitement at home, but now everyone's mood seems to be relatively high, so you might as well have a set of authentic pig-killing dishes.

In fact, there is no unified standard for the practice of killing pigs in various places, and the authentic ones he thinks are the ones that his family ate when he was a child.

"Deeply, help me pour some blood sausage first, and then put it in the sauerkraut, and keep it for us to eat." Liu Heming said while peeling garlic with his daughter.

"Boss, then I'll just think it's okay to get less, they really don't like pig blood. Don said with a deep smile.

The taste of blood sausage is still very good, but Americans are not good at it. This may also have something to do with their beliefs, but Liu Heming didn't understand it in detail.

But such delicious food, Liu Heming didn't want to miss it. Today's pig blood is all left over, and the rest goes to the slaughterhouse.

The weather is still relatively cool, but the tourists have finished skating on the other side of the lake, and now they are all coming to watch these people clean up and cook here.

They were also unwilling to be lonely, took out their mobile phones, and filmed the whole scene here. Originally, they came to play, but now Liu Heming is leading everyone to do this, these operations are also new things that they have never understood.

Tang Shenshen's blood sausage was filled, and the pot on the side boiled water again, and after the water boiled, the blood sausage was directly thrown in. The other masters also made the sausage and bacon almost done, and they were carried by poles and put in the big house.

Now there is no special fermentation room, and the villa can only be vacated for the time being.

The big bones stewed in each pot were almost the same, Liu Heming took out a piece, picked off a piece of meat on it with chopsticks, and then sent it to the small mouth of Alex on the side, which had already opened wide.

Alex was very satisfied, and then asked Liu Heming to pull one for Miss Teresa to taste as well. People are not stingy, and they know that there are good things to share with their friends.

It's just that what I didn't expect was that just after answering the two children correctly, Helois also came over.

"Really, they're all adults, and they're like children. Liu Heming had no choice but to tear one for her.

Helois, who also eats meat in her mouth, is so proud that she doesn't care if someone takes a picture next to her. Now she is half a celebrity, is she a champion jockey of the Breeder's Cup?

After scooping up all the seasonings in the pot and clearing the blood foam, Liu Heming began to pour sauerkraut into it. So many pots of sauerkraut were all put into these cauldrons by him, and they were full.

This is not over, I went to the side of the board and brought a few strips of pork belly, cut them on the board at random, and with a gentle flick of the knife, they were scattered into the pot.

Careful people found that none of these slices of meat were next to each other, although they were not spread out so evenly, which was also a unique skill.

The sauerkraut pot is half of the answer, and there are still some frozen tofu left, just wait for the founding of the country.

Liu Heming walked to the side and brought over the two hind legs of the pig that had been set aside in advance, used a boning knife to remove the meat on the pork legs, then cut the slices, put them on a plate and add oil and seasonings, and then steamed them in the pot.

"Daddy, what else can I do?" Alex felt like he should help again.

"Mash the garlic with Sister Teresa so we can have delicious garlic for dinner. Liu Heming said with a smile.

The little one nodded happily, and then ran to the side with Teresha, and began to pound the garlic with a small pestle.

Although it is said that occasionally a clove or two of garlic will pop out, but the little guy has a lot of experience in doing this work. This is the job she contracted, and she has to pound garlic when she eats dumplings.

This busy work has been really busy for a long time, but after the aroma of the dishes in each pot wafted out, whether it was Liu Heming or others, they felt that such a long wait was not in vain.

The stewed sauerkraut is directly put into the pot, which is all to be sent to the restaurant. The boiled pork heart, pork liver and pork powder sausage are also cut into slices and made into a platter. The dismantled meat removed from the big bones is served on a separate plate, and then a plate of Alex's garlic paste is served to each table.

Today's dining comfort will definitely not reach the standard of two pairs of red knives and forks, and everyone is squeezed to sit down. But no one has any complaints, it's all free.

Not to mention, this authentic pig-killing dish is actually very popular. Especially those steamed pork legs, which are sticky and not greasy, and taste great when dipped in garlic.

It's just that the quantity is smaller, and those who eat sweetly for everyone have to go to other meats to fork.

Tang Shen was depressed enough, and the restaurant's turnover was definitely going to plummet tonight.