Xiao Yu and the others did not encounter that kind of ridiculous thing this time, and did not give the fat pig a chance to pursue freedom, and the pig's life was simply and neatly ended.

Several people worked together to lift the dead fat pig to the edge of a large iron pot, the diameter of this iron pot is 2.5 meters, and it is not easy to buy now, it is something left a long time ago, and now the main role is to burn pig hair.

Xiao Yu and Li Yushu took a bucket and began to heat the water in the iron pot, it was the kind of boiling water, after pouring half a pot of boiling water, Li Cheng tried the water temperature, and asked the two to add some cold water.

Everyone is about to start the most important step of killing the pig, molting the pig hair, eating the pork without hair on the one step to look at the step, the fat pig into the water as a whole, let it soak half in the water, wait for more than ten seconds, and wait for the hard hair on the pig can be effortlessly grabbed a handful, to quickly turn over the pig, so that the other side of the pig soaked in hot water.

Wait for both sides of the pig to be scalded to quickly pull out the fat pig, can not be scalded for too long, the long pig skin will be scalded, and so on the pig from the new water dragged to the low table, that is, when the scraper and the knife go into battle, first use an iron scraper to scrape the pig hair, and then use a shorter pig killing knife to remove all the dirt on the pig.

After taking this boiling bath, after everyone rubbed the bath, a hairless, white and fat fat pig appeared in front of him, and the next disembowelment and dismantling were dismantled, Xiao Yu and Li Yushu couldn't help.

It took more than 1 hour for the whole pig to be cleaned up, and according to this process, another fat pig was cleaned up, and the time was only 10 o'clock, everyone sat down to rest for a while, smoked a cigarette, and then began to slaughter the sheep.

They also have to kill 4 sheep, so the time is very urgent, Xiao Yu went over and dragged out a huge ram, worthy of being an aggressive ram, the strength of the struggle is great, I saw that this sheep has a huge physique, uniform structure, a thick neck, a straight back and waist, full thigh muscles, strong limbs, about 120 130 pounds, with Xiao Yu's current strength, this sheep is a small meaning to him, three times five divided by two, and he fell down on the low table and tied his limbs.

Li Cheng stepped forward, picked up the pig-killing knife that had just been contaminated with a pig's life and washed it with water, grabbed the sheep's horns with his left hand, and didn't care about the sheep's screams.

Xiao Yu looked at Li Cheng's movements, he really deserved to be a veteran, his grasp of strength and position was just right, and raising his hand was a life.

When the goat stopped struggling, Xiao Yu and Li Yushu let go of their hands, slaughtering a sheep is not the same as killing a pig, slaughtering a sheep needs to be skinned, I saw Li Cheng cut the throat of the sheep, pulled out the esophagus connected to the intestines, pulled out a long and then made a knot, which is to prevent the food from the intestines from flowing out.

Then pull up a sheep's hind leg, peel off a part of the sheepskin, find a small iron rod and poke a few times between the skin and the meat, and then take out a plastic pipe and insert it into the hole poked out of the iron rod, take the pump and start pumping into the hole, this job is taken over by Li Yushu, Li Cheng slapped the sheepskin while saying to Xiao Yu who was standing on the side, "This used to be blown with the mouth without a pump, at that time it took several people to take turns to blow the air, and now it is much more convenient to have a pump"

Xiao Yu listened to Li Cheng while watching the goat slowly bulge like a balloon, until the sheep became a sphere, and the skin and flesh were separated, Li Cheng stopped Li Yushu, and then picked up a knife and cut it longitudinally in the belly of the sheep, and then cut down from the leg of the lamb, and began to peel the sheepskin by hand.

When the whole sheepskin is peeled off and set aside to dry, and the whole sheep is hung on the tree with an iron hook, the disemboweling begins, the internal organs are brought into the basin as a whole, and the head and hooves of the sheep are cut off, so that the meat and bones of the sheep are left, and the bones can be removed according to the gaps in the bones.

After Xiao Yu and the others killed all the sheep, the time had reached 3 o'clock in the afternoon, they didn't eat at noon, and they were already hungry with their chests and backs.

Blood sausage is a must-have dish for killing pigs in Xiao Yu's hometown, first clean the pig's large and small intestines, at least repeatedly clean more than a few times, it is worth noting that cleaning the intestines must be turned inside out.

Then use the broth of boiled pork and bones to mix into the pig's blood for dilution, the specific amount of broth depends on the viscosity of the blood, about 2 to 1 ratio, Tonga more blood is not lumpy, Tonga less blood will be too hard, are the master with experience to blend.

In the green onion, ginger, garlic, salt, pepper and other ingredients, add pig blood, and then pour the pig blood into the pig intestine with a funnel, tie it into several sections with a thin thread, put it in the pot, low heat, slow cooking, after boiling the pot, use a toothpick or needle to prick a few small holes in the pig intestine to release air to prevent expansion and explosion, blood coagulation and take out to cool.

When you are about to eat, cut it into small pieces of 2 3 cm, put it in a large bowl and put it in the pot to continue steaming, the blood clots in the steamed blood sausage come out on both sides of the intestines, the middle of the steamed blood sausage is the pig intestine, and a centimeter of blood clots emerge on both sides, the pig intestines are chewy to eat, and the blood clot lubrication is particularly delicious.

After resting for a while, Li Yushu was sent to the village to entertain guests, killing New Year's pigs in the countryside is a big event, what seven aunts and eight aunts, neighbors with good relations, friends who can chat, all need to be invited, those who are close to the family are dragged with their mouths, and those who are far away should also be present as family members, and when it is time to eat, there are 3 tables set up, and there is no place for these cooks, they have to wait for everyone to finish eating, and they are opening a new table.

The dinner is particularly sumptuous, because this time it is to kill the pig and slaughter the sheep together, so there are a few more dishes than the usual pig killing feast, the pig blood sausage and the sheep blood sausage are placed in two large bowls in the middle, the pork liver is cut into thin slices and placed on a plate, the whole pork knuckle, the boneless meat, the pork ribs that are fried after cooking, and so on, and everyone is done, and each person is served a bowl of hot mutton soup.

When we start to eat, we serve the sloppy radish stewed with mutton, and the stewed soup is full of sticky braised pork, which is really full of meat, and after eating a few bites of meat, I will take a bite of the sauerkraut stewed in the broth, which is fragrant and greasy.

With rich dishes and a fiery atmosphere, Xiao Yu and their table ate for 3 hours before they ended, during which of course alcohol was indispensable.

This kind of dish is only available when the pig is killed, that is, who marries a daughter and marries a daughter, although there are many dishes, but it is not as delicious as the dish when the pig is killed.

...... Dividing line ......

This paragraph is written about a real experience, the author's family just killed a 340-pound pig, the meat is very fragrant, but also very tired, every day to treat, there is no time to think about the plot, so it is too good to write this paragraph.