After the pig hair was shaved clean, Su Yijin took out the ladder from the yard and set it up firmly on the cypress tree on the side.

Everyone carried the shaved white pig to the side of the ladder, Su Changfa hooked a hook and retreated, and the pig's head was hung on the ladder face down.

After dissecting the pig, Jiang Qing brought a large basin to pick up the internal organs, and brought it aside to wash.

After all, Su Changfa is an old knife maker who has been working for decades, and his movements are very neat.

Deboning and dividing the meat.

The meat was divided into strips, each with a hole poked in it, and it was quickly cleaned up.

Jiang Qing's internal organs were also cleaned up, and she tied her small intestine with palm leaves and hung it up, keeping it for sausages.

I packed up all the meat and carried it back to the house, and I took a dustpan and covered it so that it would not be eaten by the cats and dogs that had stolen in.

It was almost the end of the hour, Jiang Qing poured water for everyone, and took Su Yining to the stove house to work for lunch.

Cut some pumpkin and stuff a pot of rice first.

Jiang Qing took a pound of pork belly, cut it into pieces, put it in the pot, and planned to make a braised pork.

After adding water and stewing, she took the faster thin ones, cut them and then chopped them into meat foam, added some salt, starch and eggs to them, stirred them and put them aside, and then went to the yard to pick some pea tips to cook a meatball soup.

There are also stir-fried pork liver, fried peanuts, fried shredded potatoes, and so on.

Jiang Qing made a large table of dishes, she divided the dishes into two parts, one was brought into the hall, Su Changfa father and son and Su Yong drank, and the three of them were at one table.

Su Yijin and Bai Zhusheng don't drink, and it just so happens that the sun is getting bigger today, so Jiang Qing simply set up a table in the courtyard and took the three juniors to eat in the courtyard.

Jiang Qing is a good person to get along with, the four of them talked and laughed in the courtyard, and the atmosphere was very good.

chatting and chatting, we talked about the Laba Festival in a few days.

Jiang Qing asked Bai Zhusheng: "Zhusheng, if you don't come to our house, it's decided!" ”

Su Yijin also spoke: "Yes, Brother Zhusheng, you came to our house, my mother's Laba porridge is a must, I guarantee that you still want to eat it!" ”

Bai Zhusheng glanced at Su Yining opposite, but found that Su Yining just lowered his head to eat, and did not react, as if what they said had nothing to do with her.

Bai Zhusheng was a little lost, he thought that she would also open her mouth to call him for the festival.

Just as he was about to speak, Su Yining raised his head.

She looked at Bai Zhusheng and said with a smile: "You just come, it's a big holiday, it's not easy for you to fire alone, right?" ”

Hearing this, Bai Zhusheng smiled, showed a mouthful of white and neat teeth, and said, "Okay! ”

The three men in the hall had also eaten, and all three men were flushed with their faces.

Su Changfa's father and son were about to go back, Jiang Qing took out the money from his arms and stuffed it into Su Yong's hand, and went to clean up the dishes and chopsticks.

Su Yong handed the money to Su Changfa, and Su Changfa symbolically excused himself and accepted it.

Su Changfa was a little drunk, and his steps were a little unsteady, so Su Yongsheng had no choice but to put on his back the knife and go home with his father.

Su Yijin originally wanted to send it, after all, both of them drank wine, so they couldn't rest assured.

But Su Yongsheng insisted on refusing to let it, saying that it was just such a short road, could it be that something else could happen?

Su Yijin had no choice but to go with them, but before leaving, she stuffed a piece of fine pork into his door.

It's etiquette and it's essential.

Jiang Qing put away the dishes and chopsticks, then took out a few pieces of slightly lean meat, peeled them, cut them into thick slices, and added some spices such as salt, chili powder, and pepper powder.

Mix well, set aside, cover with something, and wait for the marinade to taste before filling the sausage.

Su Yijin went to the bamboo forest and cut a thinner bamboo, sawed it, as long as it was about the same thickness as the small intestine.

Jiang Qing took out needles and cotton threads and scissors from the house.

The needle is used to vent the gas so as not to burst the intestines.

The thread is used to tie the sausage into sections.