In the government-run collective farms, there were basically professional craftsmen who had mastered the castration skills and were responsible for the means of feeding the pigs other than the breeding pigs.

After the means, the pigs will become mild and lazy in temperament, and without the irritability and ferocity before the means, the speed of growing meat will be relatively fast, and they will not lose their temper much.

And generally in the collective farm, a special area will be set aside to raise pigs, and they will not be raised next to the toilet, so the growth environment of domestic pigs will be relatively clean and refreshing.

This is very meaningful for the improvement of pork quality.

In terms of parenting methods, people at this time will also have a relatively simple selection concept, that is, choose pigs with fast meat and more gentle temperament as breeding pigs to stay, and slaughter pigs with slow meat and more irritable temperament as meat pigs.

This simple way was clearly issued by Liu Bei to the county governments, and asked the county governments to convey the news to the collective farms, so that they could concentrate and improve the breeding methods.

In this way, it will not take a few decades to screen down from generation to generation, and the quality of Central Plains pigs will have a more obvious change.

These pigs grow very quickly, and when they are grown, they are purchased from collective farms at military expense by the head of the army's logistics department, along with chickens, ducks, geese, and other poultry, and then supplied to the soldiers of the army.

If there is a war mission, it will even launch a temporary large-scale purchase, buy a considerable part of the poultry produced by the collective farms in the surrounding area, and provide all of them to the conscription troops, so as to ensure that the soldiers who go out can eat enough meat.

This time, Guan Yu led the army to the south of the Yangtze River, and a considerable part of the poultry in the collective farms in the Sanhe area was bought.

In addition, there are many grassland cattle and sheep transported from Bingzhou and Youzhou, and they are provided to Guan Yu's army in large quantities, so in terms of meat, they have always been in short supply.

The New Year's Festival has always been a festival that the Han people attach great importance to, even when Liu Bei's materials were not very abundant, he would do his best to provide enough meat and wine for the army to have a good festival during the New Year's Festival.

Now that Liu Bei's power is greater, and the materials he has at his disposal are more abundant, he is even more willing in this regard.

The firehead soldiers in the army received the order early, and began to prepare early, digging earthen stoves in the open space, bringing out all the iron pots, and mobilizing all the people to kill pigs and sheep, cut wild vegetables, and cut meat.

And because it is located in a place where there are many southern waters, southern soldiers who are familiar with water are also allowed to fish by boat.

It was the middle of winter, even in the south of the Yangtze River, it also encountered the situation of freezing on the river, but the ice surface was relatively thin, and it would break if it was poked, as long as there were fish in the river, a large number of fish would soon rush over frantically.

The soldiers were very pleased, and went directly to fish, one by one, they fished out the fat fish in the river and brought them back to the barracks to hand over to the old fireheads, enriching the menu of the New Year's Festival.

The Huotou Army in Liu Bei's army has always been a popular group of people, and everyone knows that they have the final say on whether the meal is good or not, so no matter who it is, even if it is the generals, they are also polite to the old Huotou.

And they're basically very capable.

In Liu Bei's army, even the Huotou Army has requirements, not everyone can be a Huotou Army, cooking is not delicious, it is a great waste, and you can't be a Huotou Army.

Even Liu Bei's own cooks were selected from among the old fireheads in the army.

Because Liu Bei has the cutting-edge knowledge of the kitchen, these old fireheads are often the food pioneers of this era, and they follow Liu Bei in front of everyone, and they are the first to master the essence of fried food, the essence of hot pot, and the essence of stir-fried food.

The soldiers in the army thus became the original beneficiaries of the progress of the times brought about by the development of culinary technology.

It stands to reason that military rations are the least taste-conscious food in the world, and as long as they can be fed and supplied in sufficient quantities, nothing else is enough, and even the basic point of being full is often not satisfied.

However, in Liu Bei's army, the basic point of being full was met very early, and Liu Bei also wanted to improve the mood of the soldiers, so he put a lot of effort into military food, and provided the army with richer and more delicious meals as much as possible, so that they could eat comfortably.

Of course, this is not an easy task, so it is the main theme to eat well at ordinary times, and try to be as satisfied as possible at this point, only before the New Year's festival or the big war, there will be many styles of dishes.

And the New Year's Festival is the time in the army to make food without regard for the cost, and it is also the happiest and happiest time for the soldiers.

When there were still three days before the New Year's Festival, the soldiers found that the "construction of the Huotou Army camp" had begun.

A lot of kitchen utensils that you don't usually use have been moved out for use, and meats that you don't usually see have been moved out and piled up into small mountains.

The weather is cold, it has become the best means of meat preservation, and nature has become a big refrigerator, and fresh meat that was not easy to eat in the past can also be eaten happily during the New Year's Festival.

There was a lot of laughter and laughter in the army, and everyone seemed to be completely unconcerned about whether this was a battlefield or a battlefield, and the enemy could come to attack at any time, just taking care of their own joy and preparing for the holidays.

From this day on, the Huotou Army camp was brightly lit and steaming day and night, and there was no stopping from morning to night, in order to better prepare for the New Year's dinner, the Huotou Army took out all their housekeeping skills and vowed to make this banquet lively.

Guan Yu has always been solemn, but he is also a person who likes food, he follows Liu Bei, usually does not pay attention to appetite, but when there is a chance, he must also pursue a "never get tired of eating, never get tired of being fine".

There is an old firehead in the Tianwei military firehead battalion, since the woks were popularized in the barracks, he practiced the technique of stir-frying, and soon mastered the technology of stir-frying.

He cooked a good dish, and his best dish of stewed mutton was famous throughout the army, because it was so delicious that Guan Yu had to order not to make braised mutton easily, and generally only those who had made great contributions could eat it, so as to inspire the soldiers to make more meritorious contributions.

In order to play an exemplary role, even Guan Yu was embarrassed to let him often cook food for himself, so he was also hungry.

This time, at the request of Guan Yu, he took out his housekeeping skills and led the whole battalion of fireheads to specialize in a stewed mutton, so as to make the soldiers of the whole army eat it refreshed and enjoyable.

There are also old fireheads who are good at making fish in other military camps, and this time when they saw so many fresh fish, they took out their housekeeping skills, fried the fish in oil, and then put it in a large pot to boil over high heat, and boiled a thick white soup, which was fragrant and attractive.

Or cut the fish into pieces, throw it directly into the pot and simmer, all kinds of spices that are reluctant to put on weekdays, as if you don't need money.

The bones left over from making meat dishes are all good things, whether it is pork bones, sheep bones or fish bones, they cannot be let go.

So there are also old firefighters with his subordinates who specially use these bones to boil bone broth, boil it in a big vat, boil it from morning to night, and the aroma of boiling is overflowing.

As soon as the breeze blew, the whole barracks could smell the smell of incense.

These days are undoubtedly the most enjoyable days for the Han soldiers, although they can't eat the big dishes, but some meat-based appetizers have become the main part of the meals these days.

The bibimbap has become the soldiers' greatest enjoyment these days.

The rich big bone broth with enough salt mixed with fragrant rice and wheat rice became everyone's beloved delicacy, and many soldiers could not stop their mouths from even making three or five bowls of dry rice when they shook off their cheeks.

After the daily training, everyone around the fire while warming up while throwing off their arms and cooking is the happiest thing.

And this scene has also become a rare and beautiful scenery on the battlefield.

(End of chapter)