The cooked meat is taken out and cut into slices or pieces.

Put the washed and dried sauerkraut into the broth, sliced pork belly, sliced blood sausage, and large bones, and put them into the pot together.

The pig ears that I took out just now were cut into strips, and the crushed cucumbers and soaked fungus were added, and a cold dish came out with a little mixing.

Cut the ribs directly from the middle position, prepare a bowl of chili cumin dipping sauce, and eat it straight away.

The tenderloin is naturally made to make sweet and sour tenderloin, and there is only one on each pig, which is bright red in color and looks good.

Zuo Qiongqiong cut most of it, cut it into strips, then beat an egg white, salt, black pepper and marinate evenly, and finally coated with a layer of flour.

When the oil temperature is hot, fry it in the pan, and you can take it out and fry it again in the middle, and the taste will be better.

Simply boil a sweet and sour sauce, pour the tenderloin into it, stir evenly, and hook it to get out of the pot.

"Is this going to be made into ham?" Zuo Hengyuan asked.

Zuo Qiongqiong took out the dishes in the pot and nodded hurriedly.

She was busy slicing the cooked meat into thin slices and spreading them one by one on the bottom of the bowl.

The sauce made with garlic, chili oil, light soy sauce, and salt is stirred evenly and poured on, and it is the white meat with garlic paste!

The soul of this dish is that the meat slices must be thin, fat but not greasy.

Add lotus root to mince the meat filling, season with an appropriate amount of salt and five-spice powder, knead into balls, and steam for 25 minutes.

The offal is something that is spicy and spicy to be delicious, the kidneys are changed to a flower knife after removing the tendons, and the pork belly is cut into thin strips for later use.

Stir-fry minced garlic in oil, dried chili peppers and Sichuan peppercorns are essential, pour the two ingredients into the pot and stir-fry, you can add some of your favorite vegetables.

Zuo Qiongqiong put some garlic sprouts and green and red peppers.

There are also stir-fried pork with chili, braised pork, and the meat on the pig's head is strong, and it is directly used for dipping sauce.

Zuo Qiongqiong was busy stir-frying, while Zuo Hengyuan and Zuo Dafu were helping to make ham.

First smear it with high liquor, pepper powder, and salt all the time, so that every piece of meat must be stained with salt in the cracks, so that it is not easy to become moldy.

Zuo Qiongqiong used two pork legs to make ham, and the remaining pig's trotters were used to braise them, and they were stewed together with the big hooves.

It starts at dawn and continues until the morning, with only a short break from eating, and continuing to work in the afternoon.

Zuo Guang also knew that he was busy today, and he was obediently playing with blocks in the room.

When lunch was served, Zuo Qiongqiong breathed a sigh of relief.

The soft pork trotters were poured on top of the rice, and I ate several bites in a row.

The killing of pigs has been lively, and in fact, since I opened my eyes in the morning, I have not been idle.

"Eat quickly, and in the afternoon you will have to fry meat and stuff sausages." Zuo Dafu said.

In the past, when there were no refrigerators, the way to preserve pork was to marinate it or fry it in lard.

Now that the standard of living has improved, making these things is almost just to be nostalgic or to eat pork for a different taste.

After the ham is kneaded, it is also pasted with a layer of salt, placed in a cool place to marinate for a month, and then pressed with a heavy object for more than ten days.

On the one hand, it is to make the shape of the ham more beautiful, and on the other hand, it is to press out the blood and water in the ham.

Finally, hang it to dry.

It should be placed in a cool and ventilated place, so that the cured ham will not spoil and can be stored for a longer time.

But Zuo Qiongqiong felt that it might be able to finish in just a few months.

In the afternoon, Liu Cui'e fried meat, and Zuo Qiongqiong cleaned up the meat slices.

Add enough oil to the pot, cut the meat into large pieces and fry it in the pan, fry it thoroughly over medium heat, and finally put it into the jar, pour the oil in the pot and cover the meat.

The pork preserved in this way is very fragrant, and because it is soaked in oil, it will not dry out, so you can take it out when you want to eat it.

Zuo Qiongqiong cut the rest of the meat into slices, and the sausage that she promised fans before could finally be arranged.

If it weren't for the fact that she was too busy today, Zuo Qiongqiong would still want to record it for them.

Ginger, cooking wine, and enema seasoning powder were poured directly into it, and a large pot was filled.

The pig's intestines are also cleaned, the tools for the enema are ready, and the enema begins.

Zuo Qiongqiong did not cut it from the middle position, a very long one, several meters, separated by ropes at intervals to make the length of the sausage even

This was done directly in the evening, and the sky was dark.

Zuo Qiongqiong turned on the lights in the courtyard, and several people put the finishing touches on it.

There are often kittens who come to visit the house at night, so the sausages should be put in a ventilated hut first.

The pots and pans in the yard and the garbage on the ground were cleaned up, and when they were flushed with water pipes, there was no clutter of the day at all.

At dinner, a few people ate pork ribs and noodles, the soup was milky white, and the mouth was full of deliciousness.

It's a stewed pork rib, and after eating meat all day, I can't eat anything greasy.

A bowl of hot noodles, garnished with a few green vegetables, looks very appetizing.

Xie Xinguo had a trace of fatigue on his face, but he couldn't hide his happiness, "I'm so old, it's the first time I've seen a pig killed with my own eyes, it's lively!" ”

Zuo Qiongqiong also felt lively, but she was embarrassed to show it.

Killing pigs is new to the people in the city, but for the original owner, pigs will be killed in the village every winter, and the eldest brother of the original owner will go to help, which is more of the norm.

Zuo Hengyuan and Liu Cui'e are also too tired today, and they don't want to talk at this time.

"When I go back to my house to kill pigs, you will come too!" Zuo Dafu said excitedly.

He didn't look tired at all, and it made people feel like he could go out and run a few laps.

Today's gameplay is simple, plus several people are tired, and it will end quickly.

Before Zuo Qiongqiong picked up the storybook, Zuo Guang had already closed her eyes and whispered, "Auntie, I don't need to tell a story today, I'm already asleep." ”

"Okay, then Xiaoguang should go to sleep, and my aunt will go to sleep too."

Zuo Qiongqiong checked the window for him, and folded the quilt before leaving.

I haven't been able to touch my phone all day, and the messages in it haven't had time to be processed.

The lunch that Wen Shuning shared with herself, as well as the rock sugar gourd that studied with her but overturned, and you can see Ji Jingqing grinning in the corner of the photo.

Zuo Qiongqiong briefly said the precautions, hoping that she will not fail next time.

There is also news from the owner of the slaughterhouse, as well as a transfer record, which is the money of several pigs.

The numbers in it are not much for Zuo Qiongqiong now, but when she first came to this world, they were astronomical numbers that she couldn't see.

There are also a few pieces of Lu Qingze's news, he said that he was going to kill pigs in the morning, and the following is Lu Qingze's report itinerary.

Maybe I looked at the surveillance in the yard and told her that it would be okay to get it tomorrow.

Zuo Qiongqiong: "I received it, but it has been cleaned up, and there are only three little fragrant pigs left." ’

(I forgot the timing, and now I find out, I punished myself with a drink.)