Butcher Zheng doesn't have a name, anyway, everyone in the county calls him that.

His father used to be called Zheng Butcher, and after his father died, he also inherited the name by the way.

He was accompanied by a middle-aged woman, his wife, Zheng Li.

Looking at the small hill-like wild beast on the ground, Butcher Zheng gasped: "I've killed a pig all my life, and it's the first time I've seen such a big one." ”

Han Zhen urged: "Don't talk nonsense, hurry up and get rid of the pig." ”

The weather is so hot that it's only the beginning of July, and it's already too hot to bear.

In such hot weather, the rate of spoilage of meat is very fast.

Butcher Zheng squatted down and patted Ye Yan: "The old rule, the pig's head belongs to me." ”

"Okay!"

Han Zhen nodded.

After negotiating the cost, Butcher Zheng took off the wooden box behind him, beckoned everyone to work together to hang the wild box on the shelf, and then took out the knife from the wooden box and began to untie the pig.

Watching an experienced butcher unravel a pig is a visual treat.

This is also why Gu Xiang would rather not go to the hospital and stay to see the pigs.

I saw the knife in Butcher Zheng's hand flying up and down, and in a moment, a complete wild boar skin was peeled off.

Shaking the wild boar skin in his hand, Butcher Zheng said speechlessly: "Good guy, the two-finger-thick skin, if it is tanned, it can be sold for two dollars!" ”

Han Zhen smiled: "How about selling you for money?" ”

In ancient times, cowhide pigskin was a strategic material that could be used to make armor, so a good wild boar skin was not sold at all.

However, tanning leather is very troublesome, and there are more than a dozen processes in large and small sizes.

Especially for wild boar skin, it takes several days just to shave the hairs on which they are as hard as steel needles.

Butcher Zheng pondered for a moment and nodded: "Okay, I have always accepted the money." ”

If such a large piece of wild boar skin wants to be tanned, it will take at least a month, and he will make a hard money.

After making a small profit, Zheng Butcher was in a good mood, folded the wild boar skin, and continued to unravel the pig.

The sharp blade sliced open the belly, and the internal organs and intestines suddenly poured out and landed in the wooden basin below.

After pulling out all the internal organs and intestines, Butcher Zheng changed to a bone chopping knife and split the whole pig into two with a knife along the spine.

It's no wonder that the butchers are all big and round, and they really can't do this job without two strengths.

Half an hour later, the whole pig is divided into several pieces of pork according to various parts, although each piece is different in size, but if you use the scale to scale one piece by one, you will find that the weight is almost the same, are about 20 catties.

This is the craft that Zheng Butcher uses to support his family.

If it is placed in a certain country in the future, it will be properly boasted as a pork immortal.

Taking advantage of his efforts to relieve the pig, Zheng Li had already disposed of the internal organs and large intestine.

The large intestine was cleaned, and it was carefully rubbed with soy flour.

Packing up the knives and carrying the wooden box on his back, Butcher Zheng carried the pig's head and pigskin and said, "Han Er, I'll go first, and I'll send you the money later." ”

"Okay!"

Sending away Butcher Zheng, Han Zhen pointed to the pork in the wooden basin and ordered: "Monkey, little worm, each of you picks two pieces of meat and sends them home." ”

"Thank you, Second Brother Han!"

The monkey and the little worm thanked each other, picked out two pieces of meat from the wooden basin, and walked out of the temple gate happily.

As for Ma Sangou and the three of them, they don't have to give it, the mother is long gone, and the real one person is full of food and the whole family is not hungry.

Then, Han Zhen picked out two pieces of hind rump pork belly and handed them to Gu Xiang: "One of these two pieces of meat will be sent to my sister-in-law, and one will be given to An Niang, and when I come back, I will go to the hospital to buy some star anise, cinnamon and grass fruits." ”

Gu Xiang took the pork belly and muttered, "Second Brother Han, I'm really fine, I can't waste money to buy medicine." ”

This rammer mistakenly thought that the star anise cinnamon was for his treatment......

Han Zhen didn't bother to explain, pouted and said, "Don't talk nonsense, let you go." ”

"Oh!"

Gu Xiang had no choice but to respond.

……

Wild boar meat is actually not delicious, the meat quality is too chai, and it is not as delicate and refreshing as domestic pigs.

Moreover, wild boar meat has a fishy smell.

This fishy smell cannot be completely removed, but can only be weakened by some methods, and finally covered with a spice smell.

Han Zhen's method is to soak well water, which he learned in his rural hometown in his previous life.

Soak for at least an hour, and change the water constantly.

Half an hour later, Gu Siong bought back spices such as star anise, cinnamon, etc.

In the heyday of Zhenquan Temple, there were many monks, and from time to time they had to receive pilgrims to eat vegetarian food, so there were two large iron pots in the back kitchen.

It's just that because it has not been used for too long, the iron pot is rusty.

The two iron pots were cleaned, and the wild boar meat was almost soaked.

In the kitchen, Han Zhen held a kitchen knife in his hand, cut the pork into palm-sized pieces, and mixed it with pork liver, pig heart, large intestine and other water.

Add cold water, add green onions, ginger, garlic, peppercorns, star anise, cinnamon, grass fruit and other spices, cover the pot, and it's done.

There is no way, the conditions are limited, so I can only make do with it.

Stir-fried vegetables have appeared in the Northern Song Dynasty, but wild boar meat is really not suitable for stir-frying, it is too hard and too hard.

As for the stir-fried fat sausage, there are no chili peppers, no onions, not even soy sauce.

Just the fat sausage fried with coarse salt, Han Zhen just thought about it, and gave up instantly.

Ma Sangou, who witnessed the whole process on the side, wanted to speak and stopped.

Seeing this, Han Zhen asked, "What's wrong?" ”

Ma Sangou hesitated and said, "Second Brother Han, add these medicinal herbs...... Can you eat it? ”

During the Northern Song Dynasty, although the diet developed rapidly, there were not many ingredients in cooking, that is, green onions, ginger, garlic and peppercorns.

And ingredients such as star anise, cinnamon, and grass fruit are only Chinese medicinal materials at this time.

That's why Ma Sangou has this question.

After all, if you can't eat it then, then such a big pot of meat will be wasted.

Han Zhen smiled mysteriously: "This is an exclusive secret recipe, you will know later." ”

After the fire boiled, Han Zhen skimmed off the foam, added coarse salt to taste the saltiness, and then removed some firewood from the stove, turned to low heat and simmered slowly.

This wild head is too big, and two large iron pots can't be boiled.

The remaining pork was packed in a basket by Han Zhen and hung in the well, and the wellhead only needed to be sealed with a wooden plank, which was a simple refrigerator.

In the past, there were no refrigerators in the countryside, and in the summer, every household used to dispose of leftovers.

……

As time passed, a faint fragrance, wafting from the two cauldrons, permeated the kitchen.

Gradually, the fragrance changed from light to strong, causing Ma Sangou and several people to swallow their saliva.

"It smells so good!"

Gu Xiang took a deep breath, his face full of intoxication.

"Second Brother Han, are you okay?" This is already the sixth time that the monkey has asked.

Han Zhen smiled slightly: "What's the hurry, the wild boar meat should be stewed for a while." Go buy some wine, and we'll have a good drink tonight. ”

"Don't buy wine, I brought it!"

At this moment, there was a burst of laughter outside.

I saw Liu Yong carrying a jar of wine and leading several officials to stride over.

Hearing that Han Zhen had hunted and killed Ye Yu, Liu Yong and the others couldn't wait to come to eat meat as soon as they got off duty.

Halfway through, I felt that it was not good to be empty-handed, so several people discussed pooling money to buy a can of rice wine.

As soon as he entered the kitchen, Liu Yong's expression changed, and he was surprised: "What is so fragrant?" ”

"Second Brother Han's cooked meat." Ma Sangou swallowed and explained.

Hearing that it was meat, Liu Yong said impatiently: "Hurry up, let me taste it." ”

Han Zhen estimated that it was almost the same, and lifted the lid of the pot and fished out a piece of meat from it.

As the lid opens, the water vapor rises and the fragrance becomes stronger.

Using a knife to cut the meat into small pieces, Han Zhen motioned for them to taste the saltiness.

Everyone immediately rushed up, regardless of the heat, picked up the meat and stuffed it into their mouths.

The next moment, they were all burned and inhaled the cool air, but no one was willing to spit out the meat in their mouths.

swallowed the meat in three or two bites, Liu Yong smashed it and smashed his mouth, and said unfinished: "This is pork, I believe it when it is dragon meat!" ”

The others didn't speak, but their eyes were staring straight at the two cauldrons.