Although Gu Jianping said that he was good at cooking, it was not easy to cook meals for nearly 100 people at one time.

Lin Shuhua called a person who specialized in the dam banquet, and everyone called Master Feng.

On Saturday morning, the people who came to work were led up the mountain by two old men.

During the period from the beginning of April to the beginning of May, rice, soybeans, sweet potatoes, corn, and peanuts are planted on the mountain one after another, because the planting time is continuous, so these people also have to go up the mountain for more than a month.

There are more people, and the original workers don't have to work so hard, and the two old men have recently moved to this side of the land after they have been busy with the orchard.

They don't need to work, they just need to arrange people to work according to Gu Jingyun's plan.

The people who stayed on the mountain began to work, and Master Feng, who was cooking, also came with his apprentices.

If you want to say that those who are banquet masters in the countryside have the art of killing pigs, Master Feng does not know how many pig killing banquets he does every New Year, and the pigs are killed on the spot.

As soon as Master Chen came, Gu Jianping took the rope to the pigsty to pull the pig.

This year's pig has not been slaughtered, this pig is still left over from last year, every day to eat and drink well, and without paying attention to feed into a big fat pig of more than 200 catties.

I heard that the host's family was going to kill pigs, and some of the guests were bold enough to get up early to see the strange.

As soon as the pig was brought down from the pigsty, the discussion began.

"Hey, this boss's pig is really big."

"Look at the skin of this pig, look at this strong physique, I think it must be a good pig."

Considering the situation and sweating, this group of people has never raised it, how do you know whether this pig is good or not!

She's been feeding her for so long, and she hasn't figured out a doorway!

Anyway, every time she saw pigs sick and sick, she mixed some spiritual spring water with pig food, and the next day they were alive.

Master Feng first circled around the pig a few times, and then instructed his apprentice, Gu Jianping and a few villagers who helped to carry the pig with four legs tied to the table.

In the past, it was forbidden to kill a pig with a second knife.

Legend has it that although the pig is a "vegetable goods", it should suffer from a knife, and the butcher kills it to "clear it with a knife", so that it will be killed with a knife.

Obviously, Master Feng is a good 'butcher'.

I saw Master Feng kneeling on the pig with one leg, and holding the pig's chin with the other, and pulling it back hard, directly highlighting the throat.

The other knife stabbed straight into the pig's heart, then flipped the knife over and pulled it out, and the blood immediately gushed out with the knife.

It flows in the blood basin that is pre-connected to the bottom, and the pig's head is shaken by the pig's jaw, and the abdomen is squeezed to make the pig's blood flow in the chamber.

The white knife went in and the red knife came out, Master Feng was good at it, and as soon as the blood was released, within ten minutes, the pig was out of life.

The basin with the pig's blood was also sprinkled with salt to make blood tofu.

After that, the hot water boils, drenches the whole body, and begins to shave and wash.

The scraped pigs were hung upside down on a wooden rack, ready to be disemboweled.

Before disemboweling, clean the pig body with clean water, scrape it with a knife while washing, and cut open the pig's belly from the anus.

From the bottom to the top, open to the diaphragm of the pleural cavity and pause, and quickly cut off all the "white water" from the rectum, that is, the large intestine, small intestine, and belly.

Then, open the chest cavity and take out the "red water", that is, the heart, liver, lungs, etc., and then rinse the entire pig cavity with clean water.

Dear, this chapter is over, happy reading! ^0^