Yun Fang originally wanted to ease the atmosphere, so he said a joke, but he didn't expect the big bolt to admit it, he suddenly raised his flushed face, and stammered but said very seriously, "I, my mother said, only, as long as Sister Fang is willing to let me stay and work, it will be my greatest blessing." I, I'm not as smart as Xiaozhu, I can't do big things for Sister Fang, only, I only have a lot of strength, as long as Sister Fang doesn't think I'm stupid, I will definitely work hard. ”

I originally wanted to ease the atmosphere, but now the atmosphere is more solemn! The big bolt even said that Xiao Zhu ran 'errands' for the Lan family, listening to that tone, it seemed that it was such an enviable thing to run 'errands' for the Lan family, which somewhat surprised Yun Fang.

Although Xiao Zhuzi actually went to Fuxiang's old shop to do work, if it was spread out, it would indeed be the envy of the people in the surrounding ten miles and eight villages, but now he is using Sister-in-law Qiu's maiden family to run 'errands' for the Lan family, how can it also make Aunt Guizhi envious?

Dashan was not so thoughtful, he raised his hand and 'rubbed' the head of the big plug vigorously, and scolded with a smile, "Why is your little guy's mouth so sweet?" Did you hear that our family was going to kill pigs soon, thinking about how to eat a meal of pig blood, so I said that? Let me tell you, Fang Ya is smart, but Brother Dashan is not ambiguous, as long as you follow me obediently, you will be able to eat well. Haha, haha......"

With Oyama's hearty laughter, the atmosphere in the small courtyard relaxed again.

Dad said the situation on Wang Yidao's side, everyone prepared separately according to the requirements of the people, Dad took his mother and Yunhua to set up those cauldrons in the yard, Xiaoshi continued to chop wood with a big bolt that was still a little shy, and Dashan was sent by Dad to send letters to each family.

Send a letter to the people in the village who owe them the big 'fat' pig on credit, tomorrow - the eighth day of the first month of the first month, the Lan family will start to officially kill the pig, so that everyone is ready, according to the order set by the Lan family, pull their big 'fat' pigs, and at the same time receive the fixed money.

Yun Fang excused herself to be tired, went back to her room, and re-sorted out the method of marinating the "ham" and "meat" in her memory.

Xuanwei fire 'leg' and Nuodeng fire 'leg' are both famous fire 'legs' in Yunnan, Yun Fang was still Lan Danxi because of curiosity and keen business sense, once collected relevant information in detail, and also personally tasted Yunnan's fire 'legs', and found the relevant videos of the production of the fire 'legs' on the Internet.

To sum up, the processing technology of this "leg" mainly includes six links: fresh "leg" trimming and shaping, salting, stacking, turning, washing, drying and shaping, hanging air drying, and fermentation management.

First of all, fresh "legs" trimming and shaping: fresh "legs" and "wool" material weight to more than 30 to 60 catties is appropriate, under the condition of good ventilation, after three hours of cooling, according to the size and shape of the "legs" for trimming, 20 30 catties of repair into a pipa shape, 15 to 20 catties of repair into a willow leaf shape. When trimming, first use a knife to scrape off the residual 'hair' and dirt on the skin surface to make the skin surface smooth, then trim off the fat and connective tissue attached to the muscle membrane and pelvis, remove the blood stains, and then trim off the excess fat and the minced 'meat' attached to the muscle 'flesh' from left to right, so that the knife path is neat, the cutting surface is smooth, and the 'hair' is clean and bloody.

Secondly, salting: the fresh "legs" that have been cooled and trimmed are salted and salted, and the amount of salt is about 7% of the weight of the fresh "legs", and the salt is applied once every two or three days, generally divided into three or four times of salting, the first time the salt is 2.5 percent, the second time is 3 percent of the salt, and the third time is 1.5 percent of the salt. When marinating, the "legs" and "meat" are side down, the skin side is side up, evenly sprinkled with a layer of salt, starting from the hoof shell, reverse the "hair" hole upward, vigorously "kneading" and rubbing the skin layer, so that the skin layer is moist or the salt and water are paste, after the first salt is repeated, the "legs" are stacked in a place that is easy to turn, two or three days later, the second salt is loaded and stacked in the same way, and the third salt and stacking are carried out after an interval of three days. After three days of salt stacking, check repeatedly, if there is congestion and discharge, rub the remaining salt on the "legs" - commonly known as catching salt, so that the muscle "flesh" becomes the "color" of the millet, and the pickled ones are discharged from the congestion.

Again, stacking and pressing: the salted pickled 'legs' are placed in a dry and cool room, the indoor temperature is kept at seven to ten degrees Celsius, the relative humidity is kept at about 70 percent, and the stacking is carried out according to large, yes and small respectively, with six layers of large piles and ten layers of small piles, with ten branches in each layer. A small amount of processing is stacked in an iron pot, and a layer of straw or wooden sticks is placed on the side and bottom of the pot as a compartment. Stacking and turning should be repeated three times, with an interval of four or five days each time, for a total of 12 to 15 days. When translating, the bottom 'legs' should be flipped to the upper part, and the upper part should be flipped to the lower part. The upper layer pickles the 'leg' foot rod and presses the blood tendon of the lower 'leg' to drain the blood.

Next, washing and shaping: the pickled "legs" that have been stacked and pressed, such as the "flesh" surface of the muscles and the seams of the bones have changed from bright red "color" to "color" of the millet, and the blood is drained, and they can be washed and dried for shaping.

When soaking, washing and drying, the marinated fire 'leg' is put into clean water to soak, when soaking, the 'meat' side down, not 'exposed' out of the water, the soaking time depends on the size of the fire 'leg' and the temperature, the temperature is about 10 degrees Celsius, and the soaking time is about 10 hours. If you find that the muscles and flesh of the fire leg are dark during soaking, the soaking time will be extended as appropriate. If running water is used, the time should be shortened. After soaking, the scrubbing should be carried out in the direction of the arrangement of muscle 'flesh' fibers, and the feet and claws should be washed first, followed by the leather surface, the 'meat' surface and the lower part of the 'legs'. If necessary, the soaking scrub can be carried out twice, the second soaking time depends on the temperature, if the temperature is around 10 degrees Celsius, about four hours, such as in the 'spring' season about two hours.

After soaking and scrubbing, the fire "leg" is cooled and sunburned until the skin is slightly dry and the "meat" surface is still soft, and the plastic surgery is started, the small "leg" is straightened and the skin surface is flattened, and the muscle "meat" is squeezed from both sides of the "leg" surface by hand to make the "leg" heart full, and the upper part is hung in the outdoor sun to continue to dry after plastic surgery. The drying time is determined according to the season, temperature, wind speed, the size of the 'legs', and the fat and thin, and it is generally appropriate to have two or three days.

Then, hanging air drying: after washing and shaping, the fire 'leg' can be hanged, generally using a strong and clean rope of about 0.7 meters, knotted into a pig's trotter buckle to tie the bone part, hanging on the warehouse floor rod nails, hanging on a string of large branches, small branches hanging, or large, medium and small classification hanging, each string is generally four to six, when hanging should be done on the leather surface, 'meat' surface is consistent, keep an appropriate distance between the branches and branches, and leave a sidewalk between hanging and hanging, which is convenient for observing and controlling fermentation conditions.

Finally, fermentation management: from the early stage of hanging to before the Qingming Festival, strictly prevent the invasion of 'spring' wind, so as not to cause dryness and cracking. Pay attention to keep the room ventilated and dry, so that the fire 'legs' are gradually dried.

After the beginning of the summer season, open and close the 'doors' and windows in time, adjust the temperature and humidity, and let the 'legs' of the fire fully ferment. If necessary, the floor warehouse should be replaced with hanging management upstairs and downstairs, so that the fermentation and freshness of the fire 'leg' are consistent.

After the Dragon Boat Festival, it is necessary to open the window in time to keep the fire 'leg' dry and strong, and prevent the fire 'leg' from returning to the 'tide'. During the fermentation stage, the room temperature should be controlled at an average of about 14 degrees Celsius per month.

Daily management work, should pay attention to observe the water loss, air drying and mold growth of the fire "leg", according to climate change, by opening and closing the "door" window, fire humidity to control the humidity of the warehouse temperature, to create the best environmental conditions for the fermentation and freshness of the fire "leg", after the fermentation of the fire "leg" is basically mature (the big "leg" is generally to the Mid-Autumn Festival), the daily fermentation management should still be strengthened, until the fire "leg" is transferred out, it can be ended.

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Thank you all for your support and encouragement. I'm going to work hard to code ~~~~~