When we entered, the table had begun to be placed in the house, in the village, women sat on the kang to eat, and the men on the ground were drinking, and two kang tables were placed on a kang, so that more people could be seated, the one in the kang was Grandma Zhang, and the sixth grandmother sat next to her, because the old mother belonged to the young little daughter-in-law, and now she couldn't eat, and she had to add vegetables and the like, so I and Wang He went directly to Grandma Zhang, and as soon as we went up, we began to call people, because we are all elders of the village, Wang He and I can call the whole thing, because we are both sweet-mouthed, plus Grandma Zhang's generation, so everyone also likes us。

We just do it, it's ready to be served, the first thing that comes up is a plate of blood sausage, that is, the signature of today's pig killing dish, blood sausage, the intestines on the intestines are picked up and washed clean and waiting, they wash the intestines with a pot of boiling water poured with hot water directly into the intestines and washed clean, the general powerful pig killer can smell the salt is not suitable, so as to make a good blood sausage, if you pick up the pig's blood before, put more water, you have to beat 4 eggs into egg liquid and put it in, so that the boiled blood sausage will not be cut.

The blood sausage is used in the small intestine, one end of each intestine is tied with a rope, and such a leak is prepared, first the blood tendons in the pig's blood are kneaded by hand, the blood sausage is put into the pot, scalded until the intestine pieces are curled, and then taken out with a colander and placed on top of the stewed vegetables in the soup, and then transferred to the soup in the pot, poured into the soup, and finally sprinkled with coriander, and served together with the garlic saucer. It can't be boiled in a pot for a long time, and it won't taste good when it grows. After the blood sausage is filled, there is often some pig blood left, and the farmers are reluctant to throw it away, pour it into a large pot and cook it, which is also very tender and delicious.

Although the blood sausage is very delicious, but I don't particularly like it, what I am looking forward to the most is that the pig killing dish, that is, the stewed sauerkraut, finally served up, a big pot, full, hot, white smoke, eat so hot in winter, especially comfortable, the yellow and white base in the basin, the light yellow is the sauerkraut shreds, the white is the vermicelli, floating pig blood, blood sausage, pork belly slices, pig liver, pig lungs, Pork heart, there are a lot of pork belly slices, the aroma is fragrant, fragrant, everyone can't wait to scoop a bite and taste it, the taste is really good, the strong fragrance hits people, the sauerkraut is crisp and refreshing, the pig's blood is a small piece and slippery and tender, and it will slip into the throat after eating a bite. The blood sausage also becomes very tender when placed inside, just like eating tender tofu, which is integrated into the thick aroma of meat, without the slightest bloody breath, and is fragrant to the bottom of my heart. Sandwich another piece of pork belly, fat but not greasy, so fragrant and fragrant!

Killing pig dishes is actually very simple, cut into large pieces of pork, is put into a large pot and cooked, and then cut into slices, now the household is about 1 meter diameter of about 1 meter of the cauldron, cooking even the kang is burned together, do the pig stew mainly rely on the northeast home pickled sauerkraut, to use about 15 or so practice is also very simple, cooked pork belly cut into slices, pig water, Pork bones are cut into large pieces, stewed in a pot, add sauerkraut to the pot while stewing, wait for the meat and vegetables to be cooked, and then cook under the steamed blood sausage, the color is slightly yellow and translucent; the white meat is a large piece of pork belly with skin; the blood sausage should be made with fresh pig blood, add green onions, salt and other materials to season and then pour into the casing, when cooking, the person who holds the pot should take a long needle, and from time to time in the blood sausage is pricked, and when the eye of the needle does not bleed, it can be immediately out of the pot to ensure the freshness and tenderness of the blood sausage. These three flavors are stewed together in a pot, and the fat in the pork has been cleaned by sauerkraut.

The third is a piece of 4 or 5 catties of meat square, a large piece of pork is cut into large slices after cooking, there is fat and lean meat, sliced and served after cooking, dipped in garlic sauce to eat, relieve greasy and increase flavor, the most is the original fresh fragrance. The part of the meat between the pig's heart and liver, the taste is chewy, and it is also good to dip it in garlic sauce, and the little daughters-in-law in the village are still pounding garlic, and the amount of garlic is relatively large, and a small pot is needed to make garlic juice, dip the boiled white meat and pork heart.

Fourthly, firewood is also used as bone-splitting meat: pure lean meat that has been removed from large bones. When we say "dismantle", we mean that large pieces of lean meat should be torn apart by hand, and when we say "chai", we say "chai" because the meat is clearly shredded and looks good when it is cooked. The dipping sauce is the simplest garlic sauce, in fact, the bone-breaking meat is the most delicious, because it is all live meat, unlike other places where the meat is a little dead, there is no such fragrance, the dishes do not have to be afraid of not enough to eat, see that the dishes on the table have become less, there are people to add dishes at any time, kill pig dishes, the emphasis is on eating full, eating well, everyone is casual to eat.

Everyone quickly ate almost, the speed of eating has also slowed down, just now they have been eating vegetables, no one takes steamed buns, now the stomach is a little bottom, began to eat steamed buns, Wang He and I actually ate almost, because of the small size, the stomach is also small, eat a little is almost the same, but the taste is really good, I am not willing to put down the chopsticks, I have not eaten such delicious pork for many years.

Wang He saw that I had not put down the chopsticks, and he was with me, the sixth grandmother saw that the two of us were eating slowly, and after adding vegetables, she made a bowl of meat for one of us, in fact, I have not eaten fatty meat for many years, because I feel too greasy, but now there is no oil and water in the stomach, and fatty meat is the favorite of the people in the village, everyone likes to eat, although naturally my bowl is mostly pork belly, but it is basically white fatty meat, I am also a little full, I can't eat so much at all.

Now it is not allowed to have leftovers, let alone leftover meat, I looked at the meat in the bowl and was worried, Wang He also saw my thoughts, and basically took away the fat in my bowl, and the rest were relatively thin, everyone was chatting, and no one noticed our behavior, the sixth grandmother saw that the meat in my bowl was a lot less after chatting, and wanted to add it to me, I quickly took the bowl in my hand, "Sixth grandmother, you clip it to Brother Shi, he has no meat in the bowl" The stone is the grandson of the sixth grandmother, although it is not much older than me, it grows very strong, and it is particularly edible, I sat next to him, watched him eat bowls and bowls of meat, and fat and thin are not taboo, I was stunned, this is really powerful, no wonder he is so strong, in fact, Wang He is also very good at eating, but compared with the stone, although Wang He is not picky, but he will not gobble up when eating, it looks very polite, and it is also a good education of Grandma Zhang, after all, the children in the village, are not so particular, the sixth grandmother saw that there was no stone bowl, and there was a full bowl, it was a blessing to be able to eat in the countryside, when I got off the table with Wang He, everyone is still saying that the stone is a blessed child.