According to the customs of Liang Village, when killing the New Year pig, it is always necessary to invite relatives and friends in the village to have a big meal, and when everyone is busy in the Liu family compound, many relatives and friends began to carry some things to the door.

Wang Huaguo carried two big carps with seven or eight catties to Liu's house, and the big carp that was jumping around was the harvest of other villagers on the Tongjiang River, and Wang Huaguo, who rushed to the scene after hearing the news, bought it in one fell swoop. Fortunately, Wang Huaguo arrived in time, otherwise the two big carps would have been taken away by the restaurant in the county seat.

Since the weather improved, many villagers in Liang Village began to pick up their belongings and began to ask for what they needed from the nearby rivers and forests.

In particular, many villagers have suffered certain losses in the freezing rain that has just passed, and they naturally think about the idea of making up for the losses in the embankment and the embankment. There was no harvest from planting vegetables, so everyone set their sights on Hexian and mountain delicacies, hoping to get some harvest and make their Spring Festival a little more prosperous.

Xiaojing Lake is not allowed to carry out large-scale fishing activities, but the villagers still do not have too many problems with small-scale fishing, and even the fishing boats on the river with Xiaotongjiang and Tongjiang have also increased a lot. In addition to fishing to improve their family's living standards during the Spring Festival, the villagers also sell a little to increase their income.

Villagers who don't have fishing skills don't need to worry, as the rolling Xiaoqing Mountains have endless wealth waiting to be picked up.

Mushrooms, fungus, bamboo, pheasant, hares and all kinds of mountain delicacies, countless fine products are waiting for the villagers to harvest. In previous years, the villagers of Liang Village would rise up to go into the mountains to harvest mountain goods when the Spring Festival was approaching, and many people even pinned their biggest income of the year on going into the mountains to pick up mountain goods.

Although the family income of most villagers has increased a lot this year, the habit will not be changed in a while.

The actions of the villagers have also stimulated the acquisition of restaurants in the county**, and the number of vehicles appearing in Liang Village has increased unabated in the past few days, and Liang Village has returned to its former liveliness.

As the Spring Festival approaches, the business of restaurants and hotels is getting better and better, and restaurants in the county naturally need to increase their acquisition in rural areas in order to ensure the normal operation of restaurants.

In the past six months, the purchasing staff of the restaurants have already been familiar with everyone in Liangcun, and they also know that the various mountain and soil products produced in Liangcun are of the best quality, so they naturally have to make a posture in Liangcun to buy.

"Uncle Huaguo, these two fish are big enough, where did you get them?" Liu Rui took the big carp that was still struggling from Wang Huaguo's hand and asked with a smile.

These two fish were carried in Liu Rui's hands, heavy, and there were still a little droplets of water dripping on the fish, which should have just been fished out of the water.

"On the edge of the Xiaotong River, a few villagers called up!" Wang Huaguo handed over the carp to Liu Rui to deal with, while explaining to him the origin of these two fish.

"Good stuff!" After listening to this, Liu Rui couldn't help but admire.

The Tongjiang River flows continuously all year round, and a large number of wild fish are bred in it, among which the Tongjiang carp is one of the very famous specialties. Tongjiang carp has the characteristics of a big fat, golden color and delicious taste, and has been regarded as a supreme gift to relatives and friends by people along the Tongjiang River.

However, over the years, the shipping in the lower reaches of the Tongjiang River has become prosperous, and the pollution of the Tongjiang River has gradually increased, and the wild carp in the Tongjiang River has become more and more scarce. Only in the Qingyun area in the upper reaches of the Tongjiang River can it be harvested regularly, but even so, such a large carp is very rare.

Liu Rui checked the golden carp in his hand and carefully examined this Tongjiang specialty known as Arowana.

The two Tongjiang carp were a few feet long and chubby, covered with golden scales the size of fingernails, shining in the sunlight. A few three-inch-long golden whiskers trembled slightly on the sides of their lips, which gave them a little more ethereal.

Liu Rui looked at these two Tongjiang carps, and then he understood why they had the allusion of 'carp jumping over the dragon gate'.

However, for now, it seems that these two fish will inevitably be sent to the table.

The scales of Tongjiang carp are golden in color, and after being fried in peanut oil, they are crispy and delicious, which can be described as a good product to accompany wine.

The delicate and sweet meat of Tongjiang carp is a good material for making sashimi, and Liu Rui is ready to make both carp into sashimi and feast on them.

The bones, heads and tails left over from making sashimi can be used to make soup, and the carp soup is a nourishing and nourishing product, but it can be prepared for the two elderly people in the family.

In the blink of an eye, Liu Rui had already considered the various parts and practices of these two carps.

But now is not the time to start, Liu Rui found a large basin, quietly poured space spring water into it, and first put two Tongjiang carp in it for backup.

Liu Rui put the two carps away, and Wang Shaozhang, father and son, also came to the door with pheasants, hares, mushrooms and other mountain goods.

In the past few days, after the freezing rain has ended, the number of villagers who have gone into the mountains to search for mountain goods has also increased a lot, and the harvest has also been a lot. The freezing rain caused pheasants, hares and other small animals to leave their nests to feed, and were naturally captured by the villagers who were waiting for them.

The four thigh bones that Zhang Zhenyao knocked out were thrown into the cauldron, plus the two pheasants brought by Wang Shaozhang, they were busy boiling soup, and after a while, the yard was full of rich fragrance. In the cauldron, two large pieces of pork belly cut from the fat pig are also put in, ready to be used to make the button meat for a while.

The weather is a little cold today, and everyone naturally wants to play hot pot at dinner in the evening, and bone stewed chicken soup can be described as the best hot pot soup.

The round pig's tail was cut off by Zhang Zhenyao, cut into small pieces, and thrown to Liu Rui for braised as an appetizer for lunch at noon. In addition, the internal organs of the pigs are also cleaned and completely destroyed at noon.

As for those sand bones and pork ribs, I can't finish them today, but Zhang Guizhi has already prepared them next to him, waiting for these bones to make spicy pork ribs.

The preparation of spicy pork ribs is a bit more complicated, but when made, it is a very delicious snack food.

After the ribs are washed, they are steamed in a steamer until they are eight mature, then they are taken out and chopped into small pieces, and then fried in a hot oil pan. After removing the ribs and controlling the oil, soak them in the prepared chili peppers and chili oil, seal and marinate.

Although the production process is only a few sentences in words, every detail must be paid attention to.

The pork ribs should not be steamed in the steamer for too long, which will easily make the meat on the pork ribs not fresh and tender, which will affect the taste. The timing and oil temperature of frying pork ribs should also be well controlled, otherwise it will be easy to scorch. In addition, the addition of chili oil, chili peppers and various spices also requires corresponding experience.

Liangcun has always had the traditional skills of making bacon, wind sausages and spicy pork ribs, and some secret recipes inherited by Zhang Guizhi from Liu Rui's grandmother make the spicy pork ribs she made taste even better.

In the past, when Liu Rui was young, the Liu family had to kill New Year's pigs almost every year, and these delicacies were also never tired of tasting and could not be forgotten. This year, Zhang Guizhi killed the New Year's pig again, and Zhang Guizhi naturally had to show his hand.

Ingredients such as chili peppers, chili oil, garlic, peanuts and so on have already been prepared, waiting for the pig to be killed today.

Zhang Guizhi was busy making spicy pork ribs, and Liu Rui was not idle, he first cut out the lean meat of the fat pig's front and rear rumps, and began to make barbecued pork. Several stoves in the kitchen of the Liu family were fired at full strength, and the firewood, which had become a little useless because of the Liu family's use of biogas during this time, found a battlefield to play again.

Barbecued pork is also a kind of food that the villagers of Liang Village like to eat, and basically every family will have a barbecued pork on the table of red and white ceremonies. Usually, when the farmhouse entertains guests or celebrates the New Year's holiday, it is also like a plate of barbecued pork, which is delicious and very face-saving.

The production of barbecued pork is relatively simple, and Liu Rui himself can do it very well, so he doesn't need to be instructed by others.

Liu Rui first cut the large pieces of lean meat into palm-sized pieces, and then marinated them in rice wine, sugar, salt, ginger, garlic and five-spice powder and other seasonings for about half an hour, and then he could start to put it in the pot.

Once the pot is hot, add the peanut oil and heat it to seven minutes, then put the marinated lean meat in and stir-fry. After the lean meat was heated and began to shrink, Liu Rui began to add beer to it, and then covered the pot and simmered.

When the beer in the pot is dry and the juice of the barbecued pork becomes a little thick, you can add a little honey to color it, and you can get out of the pot.

This moist barbecued pork is different from dry barbecued pork made elsewhere in that it has more flavor, but it is not easy to store. Because of the moisture, these barbecued pork must be kept properly, or eaten as soon as possible, otherwise they can easily go rancid.

After making the barbecued pork, Liu Rui took out the cooked pork belly from the cauldron next to him.

The boiled pork belly shrinks, turns whitish, and is cooked through. Liu Rui first put the pork belly on the board backwards, and then used a toothpick to prick the meat skin with small holes, so that the meat skin could become fluffy when it was fried.

Is it good to make button meat? Whether it is beautiful or not, the key is to see if the meat skin can be fluffy when fried?

After pricking the skin of the meat, Liu Rui took a small brush and smeared a layer of honey on the top and bottom of the pork belly for coloring.

After everything was ready, Liu Rui threw the pork belly skin down into the hot oil pan and began to fry it. Suddenly, the oil pot boiled, and the tempting aroma wafted with it.

Ten minutes later, a piece of golden and steaming pork belly is freshly cooked. Of course, this is just a semi-finished product of the buckle meat, and there is still a process before it is served on the table.

It's just that there are enough delicacies at Liu Rui's house today, and this button meat can only be kept for cooking in the future.

Cooking the pork belly is also very simple, cut the fried pork belly into palm-wide and finger-thick slices, and neatly arrange the meat skin side down in a large bowl. Then add various seasonings and taro and other side dishes in the middle, and put them in the steamer to steam. Wait until the flavor of the ingredients has taken off, then remove from the pan and buckle it on the plate.

This is also the reason why the button meat gets its name.

For a while, the kitchen of the Liu family was smoky and steaming, and the enticing aroma wafted out from the stove and spread throughout the courtyard.

In the courtyard, Wang Huaguo and Zhang Zhenguang are playing mahjong with the old man and the old lady, they are the oldest and highest status people in the entire courtyard, so naturally they don't have to do it.

As for the others, they are also busy, and the courtyard is filled with a festive atmosphere, and the smell of the New Year is getting stronger and stronger.

Liu Rui's aunts washed the vegetables, and the blood sausages were filled with blood sausages, Liu Zhi and Tongtong became everyone's little assistants, trotting all the way to help everyone. After a while, some people shouted for them to get some salt, and some people told them to get some hot water to wash their things, which made the two of them tired and blushed slightly.

For Liu Zhi and Tongtong, such scenes are really not common, so they are just a little tired, but they are also very happy.

In Liu Zhi's memory, it was seven or eight years ago that the family killed the New Year's pig, and their memories were already a little vague when they were only in the first grade of primary school. Now that I have experienced the excitement of killing pigs again, how can this not make the two little ones feel excited?

Especially Tongtong, who used to work a little secretly and slippery, has now become very active, and everything is done in an orderly manner.

The adults in the family saw it in their eyes, and they all nodded secretly behind their backs, saying that this crazy girl was ready to grow a year older for the New Year and became more sensible.

After working for several hours, at twelve o'clock, some side dishes were finally made, and Liu Rui hurriedly beckoned everyone to lunch.

There are five members of the Liu family, seven or eight people from the Zhang family, Wang Shaozhang and a few workers from the wine shop, and the two tables are full.

Pig water, pig tail, blood sausage, although these seem to be difficult to get into the elegant hall, but after Liu Rui and others carefully made, they are still full of color, flavor and flavor. Placed in the yard, under the light of the warm soup in winter, everyone felt that their appetite was opened.

After a simple lunch, Liu Rui, who had taken a break, began to work again.

In the countryside, every time there is a festival, the family always has to make a lot of food, and the workload is indeed a bit large. This is also closely related to the traditional customs of the countryside, and it is not something that Liu Rui can change.

In the past, everyone in the countryside was living quite hard, and there was usually a lack of food and drink, and only during the New Year and festivals could there be fish and meat to improve their lives.

Although the life in the countryside has solved the problem of food and clothing, this habit of making a big deal during the New Year and festivals has been inherited.

Therefore, even if Liu Rui feels a little troublesome and tired, he is powerless to change this custom. Unless the living conditions of the villagers improve in the future, every family is constantly eating chickens, ducks and fish, and they are tired of eating, the habit of holding a big New Year will change.

However, judging from the current situation of Liangcun, if you want to reach the level of moderate prosperity, it is unlikely that it will not take more than ten years according to the general development model.

Compared with the rural areas in the outside world, Liangcun is already much behind, let alone compared with the city.

Liu Rui now has Shennong space, and making a fortune is no longer something he is worried about, and his more idea is to be able to lead the villagers to get rid of poverty and become rich as soon as possible through his own demonstration, and run to a well-off life.

Although the cost of the tomatoes was only recovered due to the freezing rain, this did not have much impact on the enthusiasm of the villagers to grow the tomatoes. During this period, more than 50 farmers have participated in the training to plant tomatoes, and the planting area is expected to exceed 100 acres. These farmers have also signed relevant purchase contracts with Huang Xingye, which has given the villagers more peace of mind.

After the Spring Festival, the technicians sent by the manufacturer will personally go to the fields in Liangcun Village to guide the farmers to raise seedlings, fake planting and transplanting.

Liu Rui believes that with the demonstration of these 50 farmers, more and more villagers will definitely join the ranks of special planting in the future.

Of course, the premise of all this is that there will be no more extreme weather like this year's freezing rain.

In addition to planting small tomatoes, another development strategy that Liu Rui formulated for Liangcun is the seedling base. Some time ago, after Ji Xiaojun came to Liangcun to investigate, he felt that the environment, soil and climate of Liangcun were quite suitable for cultivating seedlings.

Ji Xiaojun has decided to invest a sum of money in Liangcun to open a seedling base covering an area of 1,000 acres, and promised to lobby other nursery businessmen to come to Liangcun to cultivate seedlings or flowers.

Ji Xiaojun is not a short-sighted small businessman, and he is not afraid of competition with a good surname. In addition, the seedling and flower market needs more investors, and after the market is bigger, they can also get a share of the growing market.

After the opening of the highway on this year's National Day, the smooth flow of traffic will transform Liangcun's current land and resource advantages into market advantages. Ji Xiaojun knew that he was stained with Liu Rui's light, otherwise it would not have been possible to enter Liang Village so easily.

For this reason, Ji Xiaojun is also quite generous, promising to provide 10,000 yuan for the villagers of Liang Village to go to Chengdu to learn the construction and operation experience of the farmhouse. Because, since he decided to invest in Liangcun, Ji Xiaojun has understood that he and Liangcun are both prosperous and loss-making.

In addition to special cultivation and seedling cultivation, another key development is tourism.

The development of Xiaoqingshan Nature Reserve is imminent, and the development prospect of tourism in Liangcun is naturally unlimited. However, most of the villagers in Liangcun are not financially strong, and it is unrealistic to expect them to invest huge sums of money to build resorts and high-end hotels.

As a result, a relatively small farmhouse has become the preferred business model for the villagers. However, the villagers have not yet been exposed to this new agricultural management method, and it is not something that can be done overnight. Therefore, Liu Rui planned to let the villagers who were interested and qualified to open a farmhouse go to Chengdu to study, so that they could carry out their work.

On the occasion of the Spring Festival, Liu Rui had already made corresponding plans for the coming year's various arrangements in his heart, and he would implement them one by one after the Spring Festival. Only when the villagers of Liang Village are rich, Liu Rui's entrepreneurship will not seem so abrupt, and the chance of Shennong's space exposure will be reduced to the lowest point!

This is why Liu Rui is always keen to come forward to help the villagers do a lot of things!

(To be continued)