After the pig's hair and internal organs were cleaned out, two large pork fans were placed on a wooden cutting board.

"Chengxin, how do you divide this meat? Big or small? Uncle Qin asked.

After all, Butcher Qin didn't know how to get Chengxin, whether to take it out or what, so he had to ask Chengxin.

"Uncle, according to the habit in the village, I don't take out this meat, just a large piece.

"However, the one that was divided into small pieces for me here is going to be taken out by my cousin," Cheng Xin said directly to the first half of a fan of pork.

"Okay, no problem," after speaking, Butcher Qin began to divide the pork.

The bacon in the village is a large piece, from the pig's back directly down to the pork belly, such a piece down, what on the five flowers, ribs, under the five flowers, are all on one piece.

The width has to be more than a palm, and it is possible to have more than ten or twenty catties in a piece.

I told Butcher Qin just now to cut a small piece, it was for my cousin to take it out in the future, after all, my sister-in-law is in the town, and after this large piece is taken out, it can't be put in the refrigerator, right?

Chengxin doesn't care, hanging in the kitchen, there is firewood smoke every day, and the oil smoke is smoking, so you don't need to put it in the refrigerator.

After watching the Qin butcher decompose the pork for a while, Chengxin picked a small piece of fatty meat, plus a small piece of lean meat, and two lumps of blood Wang and entered the kitchen.

Anyway, the pig is killed in the village, and the fat and thin of the day plus blood prosperity are indispensable.

After Chengxin finished his lazy work and was about to start stir-frying, the Qin butchers outside had already taken care of them.

Xuewang was also bought up by the old men and grandmothers in the village, and the meat was not sold at all.

At noon, it is simple, an indispensable return to the pot meat, soaked ginger and chili, plus garlic sprouts fried.

A slice of lean pork fried with pickled peppers, braised Xuewang, Xuewang side vegetable soup, and two side dishes, and a plastic pot of white wine on the side of the table, brewed by the villagers themselves.

After setting up the dishes and chopsticks, before Chengxin could speak, the old man beckoned Butcher Qin to serve them.

This liquor is on the table, and it is indispensable to make a fist.

A small basin for vegetables is poured into a basin, a stainless steel soup spoon inside, and a few rice bowls on the side.

In the countryside, it is not so particular, so the rice bowl is used as a wine glass.

Scoop a spoonful of wine from a small basin with a spoon, place it in a small bowl, and you're ready to go.

Chengxin and his grandmother were eating on the side, watching them fist and drink, and did not join them.

One is that I am not familiar with boxing, and the other is that the amount of alcohol is limited, and I can get it after a round of going up, which is completely a food delivery.

Zhong Tao is not afraid, whether it is your old man or the Qin butcher, he will not let them at all.

In the end, the five of them drank more than three catties, not because the amount of wine was not enough, it was unnecessary.

When Butcher Qin left, he took the pig's head and a hundred yuan away, and he originally planned to take the pig's head, but Chengxin and they would definitely not do this.

After all, the pig's head is not too valuable, this pig's head is twenty catties, and it is only about one hundred and fifty when it is full, and the money for killing pigs is not enough.

Not to mention that Butcher Qin came here to kill the pig and hired a helper, which costs money, if he comes over from his own family, he may only need a pig's head to be reasonable.

The main thing is that the pig's head is difficult to clean up, so Chengxin doesn't like it very much, but the old man likes it more.

I heard that when the old man was a child, the living conditions at that time were not good, although the rice was full, but this meat, it was a long time before he was willing to eat it.

Although it was possible to hunt in the mountains, there were many people at that time, and it was necessary to go far into the mountains to catch game.

Most game meat is sold for money and is generally not eaten.

Therefore, when killing the New Year's pig, the pig's head is left, and after it is cleaned, it is placed in a large pot and cooked together with dozens of catties of radish.

A pig's head has to be boiled in two large pots of radish.

After the first pot is cooked, the radishes are packed in clay pots and sealed, and the pork head meat is peeled off at the bar, and the remaining pork skull is stewed in a small pot of radish.

When you are usually hungry, you can get a small pot of radishes from the jar and eat them, and eating this meaty radish is regarded as eating meat.

Chengxin has never had that kind of hard life, and he can't figure out how long this radish can be stored after cooking? Won't it expire? Won't you have a stomach after eating?

After lunch, several people began to get busy again.

A few large washed wooden basins were placed outside, a few bags of salt were also placed aside, and there were some dried peppercorns not far away.

The only thing that Cheng Xin could help with this cured bacon was to hand the meat to his grandmother, and then take the meat from his grandmother and put them in a basin.

It looks very simple, and the method can be searched on the Internet, and a pound of meat is a little more than a tael of salt.

But it's troublesome to get it, you have to wipe it evenly, not too much and not too little.

However, Chengxin didn't help deliver it, the old man and grandma were responsible for marinating the meat, what about Chengxin and his cousin? One person is holding a kitchen knife and cutting lean meat.

After all, it's afternoon, the meat has to be marinated, and the sausages have to be cut into small slices, put in the ingredients, and then put into the small intestine.

Chengxin felt that it had been cut for an hour before the lean meat was cut.

Then I took two large pieces of buttocks, removed the skin, and continued to slice.

After the lean and fat ones were cut, they were placed in a large basin, and grandma came over, adding the seasoning of the marinated sausages that had been prepared long ago, salt, and a few large handfuls of peppercorns.

Then Chengxin kept stirring the meat in this pot with his hands.

Feeling that the mixture was almost complete, the two brothers Chengxin rested for a while.

But it didn't take long to rest, and the old man and grandmother who had finished marinating the bacon also came over and started to load sausages.

This sausage is also simple, although there is no machine, but the working people have a way.

A funnel, the outlet pipe has three fingers and is as thick as a tip.

Take a small intestine that has been cleaned and divided into several sections, take one of the ends, and put it on the outlet of the funnel.

The outlet of the funnel is also relatively long, and the small intestine of four or five meters can basically be put on it, leaving only a section of more than ten or twenty centimeters, and then you can start filling the sausage.

Holding the funnel in one hand, grabbing the evenly stirred fat and lean meat in the basin with the other, he pressed it into the funnel.

With the strength of the hand, the meat will automatically fill the small intestine, and the small intestine on the funnel tube will also automatically retreat.

After the small intestine is filled with about 20 centimeters, use a needle to pierce the eyes everywhere on the filled sausage, and then use a thin rope to trap it, so that a section of sausage is filled.

It's easy to say, but it's actually a bit difficult, don't work too hard when you fill it, otherwise it will break the small intestine.

And you should also pay attention when pricking the eye of the needle, don't burst the sausage.

looked at the results of the old man's two shares, and looked at the achievements of himself and his cousin, and he couldn't bear to look at them directly.

A five-meter small intestine, Cheng Xin and his cousin cooperated, and finally broke it a total of four times.

It could have been made into a string, but it turned out to be made into four major sections.

Fortunately, the sausage doesn't care about the number of knots, as long as there are two knots in a string, it is no problem, so it is good to hang on the hook when smoking.

On the other hand, the old man and them didn't even break it once.

Fortunately, in the end, after all the sausages were filled, the old man and they still broke twice.

And Chengxin they have also improved, and the second one was broken once.

Before it rained and it was almost dark, several people finally filled the sausage black.

A total of one hundred and six knots were poured, and there was still a little meat left unfilled.

No way, this pig has worked hard enough, generally more than 300 or 400 catties of pigs, the small intestine is close to 20 meters, and this pig's small intestine is already more than 20 meters.

You can't buy small intestines in the village, so you can leave a little wine and fry it with water at night.

Filled sausages can't be smoked right away, they have to be dried for a few days.

Therefore, more than 100 sausages are all densely hung on a bamboo pole.

I didn't dare to put it outside at night, so the long bamboo pole with the sausages hung was also hung in the house.

Two ropes are hung from the beams of the house, each with one end of the bamboo pole, so that the bamboo pole is close to two meters above the ground.

The main reason for this is to be afraid of rats, and if you hang them on the wall, they may be able to climb against the wall and eat sausages.

It is only safe to hang on a rope that hangs from a beam near the wall.

The marinated meat had been placed in the house, covered with something and pressed with stones.

Again, this one has to be marinated for a few days, then dried before being smoked.