Chinese New Year's Eve can be regarded as the busiest day during the Chinese New Year. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Invite ancestors, paste Spring Festival couplets, hang lanterns, kill chickens, set up offering tables, fry vegetables, wrap dumplings, send money, etc., etc., and so on, anyway, at the end of the day, there is no free time.

At eight o'clock in the morning of Chinese New Year's Eve, Wang Zheng and his son had just invited their ancestors back and placed the fold with the ancestral tablet on the table, and then took the couplet to go out to paste the couplet, Ma Huanhou came to the company with a smile and came to help the Wang family.

Not long after Ma Huanhou came, Wu Chao also came.

The yard in the company is large, and security work must be done during the Chinese New Year, so Wu Chao arranged for eight security guards on duty on the company's side during the Chinese New Year.

If there is someone on duty, you need to eat, so Ma Huanhou also arranged a chef and two waiters on duty in the company's canteen during the Chinese New Year.

The Wang family is also righteous, and the salary given to all those on duty during the Chinese New Year is three times that of usual.

Now, the daily wages of the employees in Wang's company start at 25 yuan, so that they can earn 75 yuan for one day of work during the Chinese New Year, so that the people on duty will not have the slightest opinion.

Now the number of employees in Wang's family is almost 7,000 people, plus the subordinate companies. According to the current salary standard, next year, that is, in 1996, Wang Jiaguang's salary expenditure will be close to 80 million.

This year, 1995, things are better. Because the employees at the new distillery have not officially gone to work, the total salary expenditure of the Wang family in 1995 is less than 20 million.

After pasting the Spring Festival couplets, Wang Xiangzhong instructed Ma Huanhou and his son Wang Zheng to kill chickens, while he and Wu Chao took the security guards on duty to hang the lanterns.

Wang Zheng's family built a small chicken coop on the east side of their residential building, in which six big roosters and six hens were raised.

This year, the Wang family wants to kill four big roosters, two of which are only placed on the offering table to worship the ancestors, the other is intended to be eaten by the whole family on Chinese New Year's Eve, and one is reserved for the first day of the new year when everyone drinks at the Wang family.

In his previous life, when he was a child, Wang Zheng would be excited to watch his father kill the chicken with his own hands every Chinese New Year, and he knew that he could have chicken to eat.

Ma Huanhou is a veteran of killing chickens, he and Wang Zheng came to the chicken coop, and then asked Wang Zheng to pick the big rooster.

Six big red jade roosters, all of them were fat and fat raised by the leftovers of the Wang family.

In fact, Zhao Fanglu sent six big roosters from the ecological agriculture company that had been killed and plucked, but Wang Xiangzhong felt that Zhao Fanglu's free-range hemp chickens were small, and the legs of the hemp chickens were black legs, which were not as good as the yellow legs of the red jade, so Wang Xiangzhong felt that it was better to worship the gods and worship the ancestors, or the bigger and more beautiful red jade.

Wang Zheng picked four big red jade roosters, each of which weighed about eight or nine catties. Then, Ma Huanhou jumped into the chicken coop, grabbed all the roosters, tied his legs with ropes, and the two of them carried the two roosters each other, and came to the small garden behind the Wang family's residential building.

Then, Ma Huanhou set up a simple stove in the open space of the garden, and Wang Zheng found firewood.

Wang Zheng squatted a large bucket of iron on a simple stove made of bricks, then poured half a bucket of water into the bucket and began to make a fire.

Four big roosters to be slaughtered were thrown on the ground, and then Ma Huanhou ran to the Wang family's kitchen and retrieved a large porcelain bowl, a sharp knife, two chicken plates, and a large piece of plastic sheeting.

Put the things away, and then, Ma Huanhou grabbed a big rooster, grabbed the wings and neck of the big rooster with his left hand, and pinched a layer of skin under the neck of the big boy with the thumb and index finger of his left hand. Then, Ma Huanhou used his right hand to pull the soft hair under the big rooster's neck at the trachea, and then pointed the rooster's neck against the big porcelain bowl, and then the knife was gently pulled under the rooster's neck to cut the rooster's trachea, and then the gurgling chicken blood flowed down the open veins to the big porcelain bowl.

Because the rooster's wings and neck were grabbed by Ma Huanhou, and its legs were tied, the rooster couldn't even struggle.

The blood was drained, and then Ma Huanhou threw the bloody rooster into the distance, and the rooster lay on the ground and struggled sharply. However, after a few struggles, it died.

Next, Ma Huanhou concocted the same method and quickly killed all four big roosters.

Killing chickens is an important task on Chinese New Year's Eve, and it is also a ritual-like work that has been handed down from ancient times to the present.

After the bloody rooster has been released, he still needs to pounce on the ground a few times, and wait until the rooster kicks his legs, which is considered dead.

Killing chickens is a technical job, and some people who can't kill chickens sometimes pull several knives under the rooster's neck to pull the big blood vessels, and it is not uncommon for the chicken to run away in the end.

Every year during the Chinese New Year, there will be scenes in the village where chickens are killed but not killed, and then the village is surrounded by roosters.

Such a scene also adds a lot of comedy to the New Year in the mountain village.

After the chicken kicks its legs, the next step is to pluck its feathers. At this time, the water temperature of the water that Wang Zheng boiled was about the same.

For this work, the requirements for water temperature are relatively high, and the best water temperature is 70 degrees. If the temperature is too high, the chicken will be scalded directly after being put into the water, and when the time comes, the chicken will be pulled off one piece, which is too wasteful. And the temperature is too low, the chicken is put into the water, it does not play any role at all, and it is difficult to pull out the feathers when plucking.

Ma Huanhou stretched out his hand and touched the temperature of the water, and felt that it was almost there, so he hurriedly lifted the chicken that bleed first, grabbed the head of the chicken first, and put the whole chicken body into the iron bucket containing water. This was repeated seven or eight times, and then Ma Huanhou turned the chicken around, grabbed the chicken leg with his hand, and stuffed the chicken head into the iron bucket, repeating it seven or eight times.

Finally, Ma Huanhou lifted the hair on the neck of the chicken with his hand, and felt that it was almost enough, so he hurriedly threw the whole chicken on a plastic sheet next to the stove, and then began to pluck the feathers.

A skilled chicken killer, just like an artist. And watching the work of killing chickens is definitely a pleasure.

Ma Huanhou is a veteran and quickly stripped a chicken of his hair. Next, it's the pan chicken.

The slaughtered chickens must be plated before they can be placed on the offering table to worship the gods and worship the ancestors.

Ma Huanhou used a knife to open the mouth of killing chickens and bleed, and then stuffed the chicken wings through the opening, and then took them out of his mouth and posed them in a more beautiful shape. Then, he pinned the drumsticks to the back of the chicken and sorted out the shape. In this way, an offering to the gods and ancestors was finally completed.