The winter in the countryside is indeed a little cold after the sun goes down, and the mountain wind blows from time to time, the temperature is several degrees higher than that in the city, and now the sky has completely darkened at more than 6 o'clock, which is extremely cold. However, in the summer, it is cooler.

Today, the uncle specially connected a wire to the yard dam, and the end was a 200-watt bulb, which made the power supply to a yard dam. The dim light illuminates the scene from afar.

The construction workers have returned, and they are very excited to see these tables full of original "shaved pig soup". It seems that the boss really doesn't treat them differently, and they all treat them as their own relatives.

Now the smell of the rural New Year has begun to spread slowly, smoked sausage and bacon abound, as long as Liu Yi walks along the road, he can smell the unique fragrance of smoked bacon sausage.

To be honest, these construction workers also want to finish it as soon as possible and go home for the New Year. However, when he met such a benevolent and upright boss, he was embarrassed to speak, and when he saw the treatment given to their relatives today, Liu Yi said that the steel greenhouse that he wanted to build seemed to be unable to run.

As the last dish was ready, the uncle also beckoned everyone to take a seat. At first, everyone must have a glass of wine for the head of the household, and then they will drink freely, and those who don't drink will pick up their favorite food.

The soft and glutinous steamed pork, the home-cooked homemade red oil bean paste fried back to the pot, the home-style pickled pepper pork liver, the sour smooth pork slices and a large pot of nutritious and delicious shaved pork soup, everyone is eating with oil in the corners of their mouths, and the praise is continuous.

For more than an hour, the lively pig killing banquet was not over. Uncle brought out his own mandarin wine today, and those who like to drink are not happy, and they are still guessing until now.

After eating, some of the people who finished eating saw that it was late and dispersed, some sat around and talked about the Longmen Array, and some were busy with things. Liu Yi followed the uncle, and when he saw the villagers leaving, he gave one person and one knife of meat, and other pork could not be placed on the ground casually, for fear that cats or mice would come to steal food at night.

When Liu Yi helped the uncle finish this, and his mother cleaned up the dishes and chopsticks, Liu Yi saw that staying would not be of much help, so he drove back to town with his mother.

It's another morning, it's a new day, and today Liu Yi can finally sleep and wake up naturally. No need to buy food to go back, no need to think too much.

However, Liu Yi's mother directly broke Liu Yi's good wishes. "Hurry up, let's go to the market and buy some sausages to mix with the seasoning, and then we'll fill the sausages when we get back."

Reluctantly left the warm bed, Liu Yi felt the resentment in his heart! However, things cannot be delayed, and the sausages are filled a day earlier, and the bacon is smoked a day earlier, so that they can enjoy their deliciousness a day earlier.

A few simple and practical things didn't cost a lot of money, and Liu Yi also helped the uncle buy all the seasonings for sausages. When I returned to the countryside, the uncle's family began to be busy, and the sausages were filled with pork foreskin, where the meat was fat and lean, and the taste was better.

When the pig was killed yesterday, Liu Yi's family gave the uncle a pig, and they didn't want Liu Yi's money to live or die. However, Liu Yi still forcibly stuffed the money to the uncle, who had worked hard for a year to raise so many pigs, and she was really sorry to give herself in vain.

After each pig was killed, it was probably weighed, basically close to 300 catties, and the villagers in the village were all uncles who had a prosperous year. Liu Yi didn't make a careful calculation, so he gave the uncle 4,000 yuan at a price of 13 yuan a catty, and the uncle who really had nothing to say insisted on taking two more large intestines and stomach to Liu Yi.

This pig intestine is also Liu Yi's favorite, thinking of the taste of braised large intestine, my heart seems to be a little hungry again. But I accepted it with disrespect, and after the house was completed in two days, I invited all my relatives and friends to get together.

Remove the front meat along the pork skin and fat meat, so that the pork is fat and thin and stuffed with sausages, otherwise the sausage meat is too thin and there will be no oil and water, and there will be some stuck between the teeth.

Then cut these whole pieces of pork into long strips, usually thumb-sized strips. Find a big basin and put it inside, sprinkle it with the spices and salt you bought and mix it well, add some peppercorns and liquor, and you can also put in the chili noodles if you like it, so that the pork stuffed with sausages is good.

The intestine of the sausage is the small intestine of the pig, and the pig's belly is only divided into large intestine, small intestine and powder intestine according to the rural dialect, and the powder intestine is actually the front part of the small intestine, but it is close to the stomach, and many nutrients have not been completely digested, so there is a lot of powdery stuff left in it.

The real sausage is the second half of the small intestine, which must be cleaned in advance, and then soaked in salt water, which is to increase the toughness of the intestine, and it will not easily scratch or even break when filling.

The last is to manually fill, find a plastic funnel for sausages, the first is to go to the bamboo forest to cut a bamboo slub similar to the size of sausages to fill sausages, but now there are special plastic products are not as troublesome as before.

I saw that the aunt and mother cooperated to put the plastic funnel with one end of the small intestine, and one person poured it, and one person rushed the pork poured into the factory to the side, and about 30 centimeters were tied into a knot.

In less than an hour, a large pot of pork weighing dozens of catties was filled by them. Seeing that the time was not early, I had to make lunch at noon, so the uncle's family had to wait until the afternoon to continue pouring.

By the time the construction workers returned at noon, Liu Yi's family had already dried the sausages on the branches of the trees on the edge of the yard. Ready-made sausages must be dried for a period of time, one is to remove the moisture inside, and the other is easy to smoke, and the sausage will not be so fragrant if it is smoked out with too much moisture, which will affect the taste of the sausage.

"Yo, Boss Liu Yi. The action is so fast! So many sausages were poured out at noon today. When the foreman saw that Liu Yi had something to say, he had to say two sentences.

"I'll try it before you go back! Well, blessed are you? Liu Yi is not stingy.

"Hehe, yes. I have a mouthful, and I don't know if my family made sausages this year, and the taste is comfortable when I think about it. The foreman had an aftertaste on his face.

"Hehe, if you don't do it at home, then come to me to eat after the New Year. I don't dare to promise you anything, there are a lot of workers here, and I can't favor one over the other! "Liu Yi, even if he gives him some sausages, but there are too many people to score.

"How can I let you give it to me, so we are all grateful, you see we ate such a shaved pork soup last night......"

"Okay, you guys were busy a few years ago, you're welcome, I'm also squeezing your labor!" Liu Yi interrupted the foreman to continue.

After a simple lunch, the eldest aunt and mother handed over the task of washing the dishes to Liu Yi, and they went to fill the sausages by themselves.

After filling the sausages, the pork is marinated, and after two days, it is smoked with the sausages. The last step is very crucial, and many other places are just sausages and marinated pork, which are not smoked. Coupled with the last process, this has become a bacon sausage unique to Sichuan and Shu, and mountain cities.