At five o'clock in the morning, the village heard several screams of killing pigs.

There is only one butcher in the whole village, but today, four out of 20 families in the village choose to kill pigs today.

Killing pigs is a technical job.

In addition, not everyone has the guts to kill pigs.

For example, my dad, who is soft-hearted and can make chickens fly all over the yard with neck wounds, is definitely not suitable for killing pigs.

My mother is very good at killing chickens, but she can't do the hard work of killing pigs.

Speaking of killing pigs, I always think of the executioners slaughtered for prisoners in costume TV dramas.

It's the kind of five big and three thick, with a face full of meat, you can be half dead at a glance, the whole aura is fierce, the knife falls in your hand, your eyes don't blink, and the blood is splashed on the spot.

By analogy, the only butcher in the village was a thin, small, not fierce, but unattractive man.

In rural areas, the board used to kill pigs is generally a large chopping board or a wooden gate.

Some of them have to get up at four o'clock to unload the door and kill the pigs, and boil two large pots of boiling water.

Four or five men lifted the pig onto the board, and the big black pig with its front and hind hooves tied was pressed against the door panel by four big men.

The butcher took a sharp knife and slammed it into the middle of the pig's head and the pig's front hooves, and the blood gushed out as the pig made the worst and last pig cry of his life.

The owner took a large basin to pick it up, and cooked the pig's blood in boiling water, so that it could make "pig blood tofu", and our dialect here is called "pig wangzi".

After the pig's blood was released, the four men threw the pig into a large pot filled with boiling water and soaked in the butcher's unique pig for fifteen minutes.

The four men and the butcher took the pig's hair, and finely grinded the pig's dark and coarse hair and bristles, from the neck to the tip of the pig's tail, except for the pig's head and feet, all of which were cleanly scraped.

After it is hung clean, it is broken, from the pig's neck to the pig's buttocks, and it is held and cut in half.

Half of it is hung on a wooden ladder with a thick iron hook, half is placed on a board, and it is sold pound by catty, and someone comes to buy it and cut it, put it on the scale, and then tie it with straw rope, and the guest pays the money, takes the meat, and the transaction is completed.

In the countryside, the pig killing is notified door-to-door three days in advance, so generally the pigs have not been killed, and the meat has been booked almost completely, and the day is just to cut the meat and get the goods.

Usually only one pig is killed a day, and the butcher is there to help cut the meat before leaving.

But today is the twenty-sixth day of the lunar month, and the pigs that began to be raised in the spring of the year were specially stored until the end of the year. For this reason, the butcher had to kill four pigs in one day.

So, when he finished the big job, he left an assistant there to help cut and sell the meat. He moved on to the next family.

Three days ago, my mother ordered 30 catties of pork from Aunt Wang, who was a few houses away from my house, as well as two pig's trotters and half a pork belly.

When my parents and I arrived at the scene, we only saw a stall of blood that had been washed with water, and the fat pig on the half of the wooden ladder that was honestly hung upright.

I heard that this pig weighs 205 pounds, but it's really fat.

Everyone gathered around the big wooden board for cutting pork, and you competed for me to weigh the pork.

At this time of year, each household has to cut about 30-50 catties of pork, which is half fat and thin.

Cut a fresh meat of about 5-10 catties, put it in the refrigerator and freeze it, and cook in the wax moon. The rest is left in vats filled with salt water to soak and make bacon.

In the first month, relatives give gifts, and this bacon is generally indispensable.

In addition to New Year's meat, there are also New Year's fish, New Year's chicken, New Year's duck......

The fish is cut into large pieces, the fish and salt are stirred in a certain proportion, and the fish is marinated in a large red plastic basin for a few days. When the weather is clear, it is hung with straw ropes, and the wet salted fish and salted meat are put on the clothes pole to dry......

After three or four days, when the water in the meat is almost dry, and a layer of white salt is covered on the skin of the fish, these salted fish and salted meat will become authentic preserved fish and bacon.

Dried bacon is easy to store. The bacon is washed aside, sliced, and stir-fried with garlic and green peppers.

After washing the preserved fish several times, cut it into small squares, fry it again with rapeseed oil over the puff pastry, the color is golden, the outside is charred and the inside is tender, take a bite, the outside is crispy and the inside is Q, the fragrance is tangy, there is a piece of fried fish pieces, you can eat a bowl of rice.

Every Sunday afternoon, my mother always prepared a piece of salted fish for me, cut it into pieces, fried it into crispy pieces, put it in a glass bottle of washed cans, covered it, and let me take it to school to cook.

There is a lot of space in the countryside.

Although from a scientific point of view, preserved fish and bacon are not very healthy, but in the past when the preservation technology was not developed, the method of preserving fresh fish and fresh meat is really one of the great wisdom inventions of the ancestors.

Also, if you cut the bacon jerky into slices and use it for hot pot, the taste is strong, the meat juice is delicious, and the taste is unique.

Dad brought a big bamboo basket for meat, Mom held pig's trotters, and after paying, the three of them returned home happily.

After washing the meat and cutting some fresh meat, Dad simply divides the remaining meat into several large strips, pours a few packets of salt, stirs well, and makes bacon.

My mother dragged me to clean up the pig's feet.

The protagonist who is all black pig hair is very troublesome to clean up, but the pigs made by my mother are super loved by my father and grandfather.

I took the plastic bags that I didn't use, put the pigs in the cardboard box, and brought two small stools to sit opposite the pigs' feet.

The plastic bag is lit with a lighter, and the black liquid melted from the burning plastic bag is dripped on the pig's hair, which can cover the entire surface of the pig's feet, even the gaps in the tips of the pig's feet.

When the glue hardened, take a knife and scrape off the black glue, and sure enough, the hair on the pig's feet was gone, leaving a smooth and white surface of the pigskin that only saw the pores of the pig.

When the pig's feet are cleaned, my mother chops one piece into a piece of land in the middle of the term, washes two handfuls of dried soybeans, and stews the soybeans and pig's feet in a casserole for five hours, and a pot of soybean stewed pig's feet is out of the pot.

With a flick of the chopsticks, you can feel the surface of the crystal clear pig's trotters trembling.

Take out a spoon and dig out a bite, put it in your mouth, full of fragrant and glutinous collagen, smooth and refreshing, soybeans are also very soft and glutinous, melt in your mouth, occasionally eat some pig's trotters, have the effect of softening capillaries.

Nine out of ten things are inseparable from eating.

What are some of the best things you have eaten for the New Year?

Welcome everyone to join the QQ group of "My Earthy Youth": 936372359, on the evening of the 30th day of the lunar month, Xiaoyue sent red envelopes to readers~

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Thank you, and I wish you a happy new year.

In addition, the new book "Hidden Inn" [Fantasy Class] has been opened, welcome to test the poison~