By the time Li Huang ordered someone to take the cinnamon from home and hand it over to Wu Yong, five pots had already been set up here.

As soon as the cinnamon arrived, Wu Yong held it in his hand and found that there were only two index finger lengths, so he had an idea in his heart.

Carefully collect it, but this thing may not be bought if you have money, and you may need it next time you cook.

The other is mashed in a garlic mortar made of stone, pick out a few large pieces, the remaining cinnamon, add a small amount of clove pepper star anise, and let Zhang Ji help pound it into powder, and the simple five-spice powder is completed.

Wu Yong took away a large piece of cinnamon, took out some other spices, divided them into three parts, wrapped them in gauze and tied them, and then put them into three iron pots in turn.

In a pot boil cleaned pigs' heads, trotters and tails.

In another pot boiled the backbone, neck and thigh bones.

In the last pot are large pieces of white strips of meat and lean meat, and the pot is full of meat, and I drool when I look at it.

When the water is boiling, skim off the foam, then add ginger, green onions, garlic, dig a large spoonful of sauce, turn to low heat and simmer.

Taking advantage of this time, Wu Yong is ready to make blood sausage and pig lungs.

Pig's blood is mixed with some chopped pork, plus some minced garlic, minced ginger, and some other seasonings, stirred not thin or thick, just enough to be poured into the intestines, two ends and one system, and then boiled.

Cleaned pork lungs, filled with egg batter, pot under cold water, and boiled with blood sausage.

When it is almost set, you have to use a needle to pierce the eyes on it to deflate it to prevent it from being boiled.

At this time, the rich smell of meat has already spread all over Fuwangli, not to mention that the adults who are watching at the scene swallow their saliva, even the children who are far away in Zhuo's house to attend Mengxue class have no intention of learning, and they are all thinking about where the fragrance comes from.

Fortunately, Zhuo Wenxuan looked at the restless students and announced the end of school very reasonably. The children seemed to be crazy, scrambling to follow the fragrance and run towards Wu's house.

Even the people waiting at the door to buy the bread to relieve their worries, smelling the smell of meat, asked around what was going on.

When he heard that Wu Yong was cooking meat with the secret method of Taixu, he shouted even more.

"If you can't taste this secret pork today, you won't be able to leave!"

This can't blame them for being unreasonable, after all, being able to run so far and come to Fuwang to buy and eat to relieve their worries proves that everyone is a foodie. Now that I hear that there is a better food, who will I change to, and I am not tempted.

Wu Yong didn't care about this, he was now busy directing everyone to help deal with the ingredients and prepare the next dishes.

The reason why Guo Fei and the others came late today was because they went to Wancheng first to purchase a lot of ingredients.

In the early spring of the Han Dynasty, there were really not many green vegetables that could be eaten, except for the radishes, lotus roots, and Chinese cabbage (cabbage) that were not easy to rot and deteriorate, and the rest were dried vegetables and pickled pickles that were dried on weekdays.

As for fresh vegetables, such as celery, garlic sprouts, gourds, shallots, leeks, etc., these are all hard to find, and they are all cultivated in small quantities by large households using homemade greenhouses.

Today is lucky, these vegetables are available, and I don't know how Guo Fei and others got them, and it is not in vain that Wu Yong's family killed this fat pig that had been raised for a year.

On this side, he commanded everyone to pick and wash vegetables, and on the other side, he commanded Ren Laosan and Ren Laosi to help cut meat and chop ribs.

Remove the boiled white meat, cut it into inch-wide meat cubes, and smear it with honey, which is used to make a large meat skin.

Cut the raw plum meat into strips, beat a few eggs, add water chestnut starch, and mix evenly with your hands, which is used to make small crispy meat.

Chop the pork ribs according to the length of your thumb, add water chestnut starch and egg white, stir well, and fry them in an oil pan, which is the famous fried pork ribs in the rural banquet in the Central Plains in later generations.

Fried pork ribs, braised with sugar is braised pork ribs, and stewed with vegetables is pork rib soup, which is simple to make and easy to store.

The pig killed today does not look too fat, and the pork is not much, the whole Fuwangli, the population is more than 1,000, and there are 100 adults and children on the scene together.

This home-killed pig must always leave some food for his family, and it can't be cheaper than outsiders. Wu Yong plans to set aside some for his sisters to taste when he cooks later.

Wu Yong was thinking about these things that he didn't have, and at the same time he asked people to add materials to the fire, and began to refine lard with the last spare pot stove, which was what he wanted to do when he was reborn in this era when he first made stir-frying, after all, vegetable oil is not as good as animal oil and stir-frying.

Cut the plate oil and water oil cut by Wu Laosan into segments and put them in the pot, boil them over low heat until they are golden oil residue, remove the dry oil with an iron colander, and then add rapeseed oil.

When the oil is hot, cover the wooden pot pat, leaving only a small opening, quickly put the honey-coated meat cubes into the pot, and then cover the pot to prevent the hot oil from splashing on your body.

After a crackling frying sound, the moisture in the square meat is fried, and there is gradually no movement in the pot, indicating that the big meat skin has been fried, and the dry oil is removed for later use.

Next, frying the small crispy meat is more laborious, and it needs to be manually put into the hot oil pan one by one, during which it must be constantly turned to prevent sticking, and if you are not careful, you may splash the hot oil on your hands.

The same goes for fried ribs, but because they are large, they are easier to put into the pan, and there is less chance of hot oil splashing on your hands.

The last is fried meatballs, which takes the longest preparation time, first peel off the skin of one hundred and ten cold steamed buns, soak them in warm water, then chop the green onions, ginger and radish, and chop more than ten catties of pork into it, dozens of eggs, a handful of five-spice powder, a handful of salt, just stirring evenly It takes Ren Lao San about half an hour.

Don't look at whether he has a little free time after being busy today, but if you want to say who has gained the most, it must be him. Because he participated in the entire pig killing process today, all kinds of offal and pig head processing, the whole world, except for Wu Yong, he knows best. He used to kill a pig for ten cents, but now he won't do it if he doesn't give him fifty cents, unless the master gives him the pig's head and internal organs.

Of course, Ren Laosan just thought in his heart, watching one pot after another of meatballs appear, he admired Wu Yong's five-body throw, and this method of pinching meatballs alone was enough for him to learn for a year.

When the meatballs are almost fried, you can remove the fire, after the pot, the oil temperature is still hot, at this time, Wu Yong found some cold steamed buns left over from yesterday, one after another, and gently put them into the oil pot, and the residual temperature will fry the outer skin of these steamed buns into a brown and crispy.

At this point, Wu Yong led a group of people to work for almost two hours, and all the preparatory work for the pig banquet was completed.

At this time, Guo Shi came over, wiped the sweat from Wu Yong's forehead, and said softly: "My son will stop for a while, and then be busy after the sacrificial ceremony is over." ”

Wu Yong smiled and nodded, and saw Zhuo Wenxuan and Zhu Lidian walking over with a two-person wide offering table, followed by uncle Li and grandmother Ren.

Wu Yong glanced around and found that Li Zhong and his wife were leading a pair of children and Zhuo Ji sisters and brothers to help pick and wash the ingredients.

At this time, Li Zhong saw that the Wu family was about to prepare for the sacrificial activities, so he stopped what he was doing, and the group walked to the Li family's side and waited for orders.

It was the first time for Wu Yong to see such a sacrifice, and he felt very novel. He followed Zhu Lidian's instructions, a bowl of large meat skins and a bowl of meatballs, which were placed at both ends of the table.

Then inserted the three burning incense sticks handed over by his uncle Zhuo Wenxuan into a small incense burner, Wu Yong took a few steps back and stood in the middle according to the instructions.

In front of him are his grandmother and mother, on both sides are He Lian and Cheng Zhao, and behind him are the two young sisters He Ye and He Cao.

At this time, except for the Wu family, other irrelevant people automatically stayed away from the offering table.

Everything was ready, and Zhu Lidian took the gong and struck it.

"Worship the heavens and pray for the safety of the house."

Wu Yong's family began to bow to the offering table, and when they got up, the gong sounded again.

"Worship the earth and pray for health and longevity."

The family bowed again, and soon a third gong sounded.

"Worship the ancestors and pray for the prosperity of the people."

Wu Yong bowed again, and then Zhu Lidian said 'Finish the salute', and the crowd suddenly gathered, and compliments kept coming from all around.

"Congratulations to the old lady for adding a new house again, I wish you happiness like the East China Sea, and longevity than Nanshan pine."

"Congratulations to the virtuous nephew for building a new house, and I wish you can be crowned a marquis and a wife in the future."

"Congratulations to all the young ladies on their new homes, and I hope you can all find your best wishes in the future."

……

The Wu family is obviously a little overwhelmed by this kind of entertainment, after all, this situation has not appeared in the Wu family for many years, and even the old lady was almost stunned for a long time, I remember that the last time the Wu family had such a lively scene was more than ten years ago, when Wu Yong was born.

Not to mention that a family in ancient times could not lack men, after all, the idea of male dominance and female dominance is deep-rooted. It is inevitable that people will gossip about letting women receive people and things, so the old lady simply said a few words of thanks and returned to the east house.

The outside was soon taken over by Zhuo Wenxuan, and he began to maneuver among all kinds of people. The women entered the inner courtyard of the Wu family and were received by the Guo and Li families.

Everyone knows the situation of the Wu family now, so no one is dissatisfied with the hustle and bustle of the Zhuo family. And most of the neighbors who came to help voluntarily today no one cares about this.

Of course, this excludes the later heads of the five surnamed families and Guo Fei and his party, but they don't care about these anymore, because when they came, it was not clear that the Wu family was going to hold a groundbreaking sacrifice ceremony.

Wu Yong's side began to get busy, preparing for the serving.

First, the cooked pork is split and the boiled pig's head and trotters are removed, then the backbone and neck bones are removed, and some boiled lean meat is removed.

Cut off the pig's ears, then cut them into thin slices, add some garlic sprouts, a little vinegar, a little salt, and mix it coldly. Another pig-eared Wu Yong plans to send it to Taishou Mansion, if Chen Xian knows that he didn't give her something delicious, maybe he will make a fuss.

The rest of the pork nose and pork face meat with the pig's skull removed are cut into large slices and put into a large basin with a bowl of prepared garlic sauce.

Cut the boiled lean meat into thin slices, add some radish slices, pour salt and vinegar into it, grasp and mix evenly, and it is a large pot.

As soon as these three cold dishes were ready, Wu Yong asked people to bring them to the square table that had already been prepared next to them, and the novel dishes quickly attracted a group of people to come and watch.