Chapter 1492 Killing the New Year Pig (Part 2)

The director kept calling him "Youcai", which made Yan Shugang, Xu Baoshan and others feel uncomfortable.

But they had no choice, because they didn't have a good son.

"Ah..." Zhao Youcai smiled and answered Chu Anmin, saying, "I am now working as a forestry security guard."

"Forestry security guard?" Chu Anmin heard this and looked at Zhao Jun on the side, then said to Zhao Youcai, "Are you going too?"

"Yeah." Zhao Youcai smiled and said, "After all, the child is young, and I am worried about him."

Hearing this, before Zhao Jun could react, Zhang Guoqing curled his lips.

"That's fine." Chu Anmin suddenly remembered something and asked Zhao Youcai, "Youcai, did you go to the Little Redwood that day?"

"I didn't." Zhao Youcai glanced at Zhao Jun and hated in his heart, "They all went, but they didn't take me with them!"

But although he thought so in his heart, Zhao Youcai said to Chu Anmin, "You can't all go. There must be a guard to patrol the forest. I stayed."

"Yeah, that's right!" Chu Anmin nodded and said, "You have to take care of the family too."

Hearing Chu Anmin's words, Zhao Youcai nodded with a smile, but Zhao Jun realized that he hadn't patrolled the forest since he was transferred to another post. Isn't this a bit unreasonable?

But on second thought, running up the mountain and hunting by himself, isn't that also considered patrolling the forest? Going up the mountain by himself, the cost of fuel and feeding the dog is indeed not small. Even so, he didn't even ask the forest farm to reimburse him.

Just as Zhao Jun was thinking about it, Zhang Life used his arms to forcefully break the two hind legs of the white-striped pig, and Han Dachun used a knife to cut the ribs at the front of the pig.

The pig's chest was completely opened, and Han Daming put the large balls of pig intestines and pig stomach into the big basin.

At this time, there was still hot water in the big pot, and Zhou Jianjun took a ladle to scoop water into the kettle. After filling, it was convenient to lift the kettle to pour and remove the intestines.

After Zhou Jianjun finished filling the water, Zhang Guoqing took the kettle. Removing intestines is a technical job, and ordinary people can't do it well.

Zhang Guoqing is a professional, and Zhou Jianjun handed the kettle to him with confidence, and then took the water tip to press the water.

The pot still needs to boil water, and it will be used to stew meat and stew vegetables later.

Han Dachun took off the heart, liver, and lungs and put them in another big water tip. At this time, Liu Jinyong took an axe and chopped the whole pig from the spine.

A pig is divided into two halves, and the two brothers of the Han family each use a small knife to cut off the pig fat.

The grain pig is really fat, and the large basin that each of them hugs is filled with pig fat.

The Han brothers continued to cut the mucous membrane under the fat, and after removing the mess, the two used knives to remove the pig's hind legs and hind legs together.

The next step is to remove the ribs, and the two ribs are pulled onto the chopping board next to them. Each rib is divided into two halves, and Li Baoyu puts one of the ribs in a large basin and washes it with clean water.

Frozen goods need to be blanched before cooking, but freshly killed pigs or poultry do not need to be blanched, just wash them.

When washing, you can't chop them into small pieces before washing. In that case, each piece of meat will absorb water, and the water will not be dried when frying before stewing.

The washed ribs were thrown on the chopping board again, Li Baoyu raised the machete, and Liu Jinyong swung the axe to chop the ribs.

The Han brothers were still dividing the pigs and unloading the meat. The front legs and the front trough were unloaded, leaving only the waist plate.

Two pieces of pork belly, fat and lean, but less fat and more lean. Grain pigs, still so big, the meat is fat.

Twenty or thirty years later, many people will not be able to eat such fat meat. But these days, the fatter the better.

"Oh, this meat is really good!" Chu Anmin raised his hand and gestured to Zhou Chunming beside him: "I see there are two fingers of fat."

"Got it." Zhao Youcai, who took off his gloves, agreed and took out Shilin cigarettes from his pocket.

There were many people, and Zhao Youcai opened the pack of cigarettes and it was gone in an instant.

Chu Anmin held the Shilin cigarette in his mouth and said to Zhao Youcai: "Youcai, I'll get you a cigarette."

As he said that, Chu Anmin turned around and walked out of the yard. Zhao Youcai and others followed and saw Chu Anmin took out a pack of Hongtashan from the car. Then, without giving Zhao Youcai a chance to refuse, he stuffed the cigarette into his cotton monkey pocket.

"You can smoke this cigarette later." Chu Anmin said to Zhao Youcai, "This cigarette is also fine."

"Yeah." Zhao Youcai smiled and said, "I smoked this cigarette two days ago, but I just ran out of it."

As he said that, Zhao Youcai glanced at Zhao Jun.

"Okay, Youcai." Chu Anmin smiled and said, "You have a good life."

Zhao Youcai laughed and invited Chu Anmin to come in.

At this time, the meat had been unloaded, and those who were not working had entered the house. They went into the east room of the Zhao family, sat on the kang to chat, smoke, and drink tea.

Outside the house, the Han brothers had separated the waist plates and placed the cut pieces of meat on the chopping board.

Without waiting for the water to boil, the two big pots put two elbows and haraba bones into the pot, and then the pork belly from the waist plate, no matter how much, until the big pot was full.

In the other pot, the heart, liver, lungs, and pig stomach were cooked.

"Daming, you go." Han Dachun waved to Han Daming, and Han Daming put the basin with chopped ribs on the wall, then climbed over the wall to Li's house and stewed the ribs in Li's pot.

At this time, Xie Zhong and Xie Chen came back with the roasted pig's head.

It happened that the big pot in the outer room of Zhao's house boiled water, and Xie Chen squeezed out the water, mixed it with the cold water prepared in advance in the big basin, and then soaked the black pig's head in the warm water.

The pig's head was soaked for more than ten minutes, and it was cleaned with an iron brush. When it was taken outside, Han Dachun was taking the liver, lungs and other offal out of the pot.

Today there are too many people, so these offal can only be fried together.

There is space in the pot, but the pig head is sticking up, so Han Dachun asked Li Baoyu to chop it with an axe.

"Uncle Dachun." Li Baoyu heard this and immediately asked Han Dachun: "Let's make braised pig face?"

"I think you look like braised pig face." Han Dachun laughed and said: "How many tables does your uncle Zhao have? Which table should be served with two braised pig faces?"

"I asked you to chop it, it's easy to cook." Zhang Yuanmin said, and Han Dachun said: "Well, hurry up Baoyu."

At this time, everyone else went into the house. Those who stayed outside to work were all Zhao's own people.

The Han brothers, Zhang Lifu, the Jie brothers, Li Baoyu, and Zhang Yuanmin.

At this time, Han Daming came from the west courtyard. Han Dachun asked him: "Daming, now that you are out, who is watching the pot?"

"Ruhai is watching." Han Daming's words immediately changed Han Dachun's face and said: "You are just talking nonsense. How can he see six?"

"He said he can definitely see it." Han Daming laughed and said: "If he doesn't understand, he will come to see me with his head."

"It's useless." Han Dachun was amused by this and chose to believe Li Ruhai for once.

"Daming, you watch the pot." Han Dachun said to Han Daming while cutting fat cubes: "When the old soup is ready, squeeze it out to make blood sausage."

Here, blood sausage is not made by adding water to the blood, but by adding the old soup of stewed meat.

In addition, seasonings and chopped green onions and ginger must be added.

Some people who really know how to eat, like Han Dachun, cut some fat cubes into it.

As soon as Han Dachun finished speaking, Zhao Jun came out of the house with a basin. The basin was filled with half a basin of chopped green onion and ginger, and salt and pepper could be seen on the top.

In a while, the boiling old soup would be poured on top to stimulate the aroma of the seasoning.

Then, the soup was placed outside to cool. When the temperature dropped, it was stirred into the blood.

When the meat in the pot was 80% cooked, Han Daming scooped out the soup, and then took out the meat after scooping out the soup.

Not all the square meat in the pot was taken out. The meat that was taken out first was already 80% cooked, and these pieces of meat were sliced ​​and set aside. When the square meat in the pot was fully cooked, the fully cooked meat in the pot was taken out, and then the 80% cooked meat slices were put into the pot and stewed with sauerkraut.

As for the fully cooked square meat, it was sliced ​​and dipped in garlic paste.

Han Dachun cut the square meat that was still to be put into the pot outside. The water was brought into the house for the women to cut.

The Zhao family's house was bustling with activity. The men in the east room were talking enthusiastically, and the women in the outer room and the west room were busy.

There were too many people working today, so the outer room of the Zhao family was crowded. Jin Xiaomei and Xu Chunyan moved the side stand to the west room, and then cut the pig's offal in the west room.

The big pot in the outer room was not idle either, and Wang Meilan kept putting meatballs into the pot.

Both large tenderloins were cut. A quarter was reserved for stir-frying garlic sprouts and celery, a quarter was cut into large slices for deep-frying pot-wrapped meat, and another quarter was cut into pieces and coated with batter for deep-frying meat segments.

Finally, a quarter was chopped into meatball filling.

Next to the big pot, there was a very strange container. This container was made of a malted milk barrel, and there was a hole the size of a thumb one centimeter above the bottom.

The lid of the malted milk barrel was cut off a circle so that it could be stuffed into the barrel. In addition, an iron rod was welded to the lid, making it look like a plunger.

There is no mistake in the poem, post, content, and book in the 6-9 forum!

In this way, after putting the mixed meatball filling into the bucket, hold the stick and press it down, and the malted milk cover will be pressed down flat, and the meatball filling will emerge from the small hole at the bottom.

When it emerges one centimeter, use chopsticks to push it down, and the filling falls into the oil pan and rolls, and a small meatball floats up in an instant.

This kind of "magic weapon" must be from Zhang Yuanmin's hand.

...

Outside the house, as the sauerkraut is put into the pot, it slowly gurgles. In another pot, the pig's head is also about six or seven cooked.

Han Dachun also asked Zhao Jun to fish out the pig's head and put it on the chopping board next to it to cool.

This way, a pot is empty, and Han Daming just finished filling the blood sausage, so he boiled water to cook the blood sausage again.

When eating the pig-killing dish here, blood sausage is not stewed in it, and everyone thinks it takes too much time to cook it. After the blood sausage is cooked, cut it into pieces and dip it in garlic paste.

When the pig head was slightly cool, Zhao Jun, Li Baoyu, Jie Zhong and Jie Chen worked together to remove all the meat.

After the blood sausage was cooked, it was scooped out in cold water. Han Dachun cleaned the pot and put the pig head meat into the pot to braise.

A lot of soup was added when it was put into the pot. When the pig head meat was cooked, there was still a lot of soup left.

There was a basin prepared in advance next to it. Three pieces of dried tofu were laid on the bottom of the basin, covering the bottom of the basin without leaving any gaps.

The braised pig head meat was scooped into the basin with the soup and meat. After scooping, two more pieces of dried tofu were covered on top. After cooling, it became the braised pig head. Cut it into small pieces and eat it as a cold dish.

Zhao Jun had been craving this for more than a year. But usually, the head of the wild boar is not needed, and it is usually skinned without removing the hair.

Wash the pot, heat the oil, boil the sugar color, and stir-fry the cut pork belly until each piece of meat is red. Then Han Dachun pours a basin of water into it.

At this time, the braised spareribs in the west yard have been served. Han Daming went to Li's house to cook, stir-frying garlic sprouts, celery, and offal.

On Han Dachun's side, the square meat in the pig-killing pot is also cooked. He picks it out with chopsticks and puts it in a large basin, and asks Jie Chen to take it into the house to slice it.

Then, Han Dachun paved the previous eight -mature square meat slices on the sauerkraut. At this time, the soup murmured with small bubbles, exuding fragrance.

The square meat that was just out of the pan was hot, and the women cut it slowly with their fingertips. Wang Meilan, who finished the ball, was already in the fried meat section.

The fried meat segment was taken out of the house to let Han Dachun use the empty pot to make the meat segment, while Wang Meilan continued to hang the meat slices in the pot.

At this time, it was already twelve o'clock.

The woman who did not live at hand began to put the table. The daughter -in -law of Sun Wanshan, the East Court, handed over the wall with a large basin.

Red bean rice is installed in the pot!

Zhao and Li's two pots were not idle, and Wang Meilan asked Sun Wanshan's daughter -in -law to help the rice.

The neighbors live on the left and right, and today the Sun Wanshan family also came to the banquet.

And this red bean rice is also particular about it, only important guests or over the New Year's festival.

Zhao Jun and Li Baoyu took two sheets to stand by the East House. Today, Zhao Jun's house ate. The light man is not a minor, and there are nearly thirty people.

Not to mention women and children. According to the standards of ten adults and one table, Zhao Jun's family can sit in four tables. The rest is to sit next to the Li family.

When Jie Zhong and Xiechen carried two tables to the Li family, Li Tongyun said to Ma Ling and Sun Xiaoyan: "Sister Ling, Xiao Yan, I'll go to the hut."

"I'm going with you too!" Chu Xiaoxue, who was waiting for a long time, got up immediately and followed Li Tongyun out.

"These two people." Sun Xiaoyan watched the two of them hurried from the window and laughed at Ma Ling: "I just asked them if they went, she couldn't say it."

Li Tongyun and Chu Xiaoxue have been urinating for a long time. Because Ma Ling and Sun Xiaoyan will follow them, Li Tongyun and Chu Xiaoxue have been waiting until Ma Ling and Sun Xiaoyan went to the toilet, and they murmured. Go outside.

"Sister Yun!" After leaving the courtyard, Chu Xiaoxue was about to rush to Li Tongyun. Looking at the familiar appearance, they were by no means the first time they met.

"You else!" Li Tongyun pressed Chu Xiaoxue, looked around vigilantly, and then pulled Chu Xiaoxue to walk towards the hut.

After walking for more than 20 meters, he went to the hut.

When he came out of the hut, Chu Xiaoxue hugged Li Tongyun and said: "Sister Yun, I thought I could never see you in this life!"

"What is this!" Li Tongyun frowned, and said, "Don't whine, you look again."

"What are you looking for?" Chu Xiaoxue opened Li Tongyun and said, "Let's not steal or grab."

"Don't be noisy." Li Tongyun looked around again, saying, "Wait, you pretend to know me."

"Why is that?" Chu Xiaoxue asked, Li Tongyun said: "You want to say that we are from a school, my dad and my mother should ask you, what do I support what to fight with others!"

"Ah?" Chu Xiaoxue heard the words and said in surprise: "You let your dad and your mother come all?"

"They know I fight." Li Tongyun said: "What do you say, I said nothing to tell them."

"That's not telling them." Chu Xiaoxue muttered, and then looked up at Li Tongyun: "Sister Yun, then you are in this mountain?"

"Oh!" Li Tongyun sighed, looked up at the clouds in the sky, and said, "Take a step, look at it."

"Hey?" Suddenly, Li Tongyun flashed a touch of glory in his eyes, and laughed: "But it's also interesting in this Tunzi."

"What's interesting?" Chu Xiaoxue asked, Li Tongyun laughed: "It's better to eat quack, better than eating in the city."

"Well!" Chu Xiaoxue said: "My dad said from here to say that the old landlord was the same."

"It's so comfortable to wait." Li Tongyun said again: "This group of people around me is very good, and there is no humming with me."

"That's it, who can hit you?" Chu Xiaoxue took this sentence, and Li Tongyun raised his hand: "No, this Tunzi has a high person."

"Tall man?" Chu Xiaoxue stunned and heard Li Tongyun: "I don't know if you have noticed before you come, there is an old man."

Seeing Chu Xiaoxue shook his head, Li Tongyun said again: "The old man can be fierce, fight with people, usually a trick is enough."

"So amazing?" Chu Xiaoxue was surprised, and Li Tongyun nodded, saying, "There is still a little old lady."

"Old lady?" In Chu Xiaoxue's impression, the old lady should be like her milk.

But Li Tongyun said: "The young lady is average, but the thief is strong, and the thief is fast."

Speaking of this, Li Tongyun shook her head slightly and said, "She wants to be a dozen or twenty years old, and I do not take advantage of her."

I will add another more tomorrow