After the pig was completely suppressed, Lin Xu picked up the butcher's knife next to him, and Chen Meiliang held the basin, ready to catch the pig's blood.

Put salt and wine in the basin, which can effectively prevent pig blood from coagulating.

Lin Xu grabbed the butcher's knife and quickly stabbed the pig's neck forward. The pig's carotid artery and trachea were cut at the same time, and blood flowed out.

Lin Xu put down the butcher's knife and waited until the blood flowed on the ground, then placed it at the bleeding port to catch the pig's blood.

The purpose of this is to prevent the dirt on the pig skin from flowing into the basin along with the pig blood.

The pig's neighing has not stopped since the pig was caught. At this time, as the blood continued to flow out, the pig's squealing became smaller and smaller.

But you must not relax at this moment. Once you relax, the pig may break free and run wild. This kind of death struggle is very powerful and should not be taken lightly.

When the pig's blood flows almost completely, the pig has almost expired.

Lin Xu took the blood aside, cut a small incision on the pig's foot, inserted the tube of a small air pump, and pumped air under the pig's skin so that it would be cleaner when shaving. After pumping the air, everyone lifted it up again and shaved it.

Put this pig into the wooden basin specially used for soaking pigs.

In the large pot next to it, the water temperature has risen to about 90 degrees.

Chen Meiliang scooped a bucket of hot water from it, and Lin Xu poured the hot water on the pig. While doing so, he pulled the pig's legs and scalded the corners and trotters with hot water.
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Next, I started shaving the pig hair.

Lin Xu grabbed the scraper with both hands and scraped the pig hard.

Zhang Chunsheng on the side originally thought that since there was no butcher coming today, he would become the main character. Unexpectedly, his nephew took action, and he changed from the expected main character to a supporting role.

"My nephew, have you really studied finance for several years? How do you feel that you are more agile than the employees in the slaughterhouse?"

He didn't understand and couldn't help but ask.

Lin Xu said while shaving the pig:

"After I opened a restaurant in Beijing, I handled more pigs, so I got used to it."

After scraping the whole body of the pig, the whole pig will look much whiter and tender.

Everyone lifted the pig up and originally wanted to hang it up, but with a weight of more than 300 kilograms, I didn't know if the rack could hold it up, so Lin Xu cut open the pig's belly and took out the internal organs.

After finishing this work, remove the pig's head, hook the pig's front legs with a meat hook, and hang the successfully "slimmed" pig body on the shelf.

Completely cut the pig from the pig's belly, and use a large boning knife to split the pig's spine.

In this way, the whole pig is divided into two doors.

Next it’s time to cut the meat.

Remove the hind legs first, then use a knife to remove the pig's trotters, remove the elbows, pick out the big bones of the hind legs, and finally remove the backbone, and the entire hind leg meat will come out.

The meat on the pork butt is half fat and half lean, and is relatively solid. It is more suitable for making garlic white meat or stir-fried twice-cooked pork. This piece will be cooked with the bones later.

After all the two hind legs were cleaned, Lin Xu removed the two flat ribs of the pig.

This is the middle section of the pig, which contains ribs, hard and soft pork belly, and backbone. It is the best part of the meat, and it is also a part that is generally not used in pig-killing dishes.

To make butchered vegetables, the front leg meat is used for stir-frying and the hind leg meat is used for boiling.

Only the middle section is usually reserved for Chinese New Year.

Lin Xu picked out the backbone together with the ribs, and chopped the backbone into large pieces. He would add it to the meat when cooking, not to mention how fragrant it would be.

After dealing with the flat rib area, it’s time to deal with the front legs.

Relatively speaking, the front leg meat is relatively simple. Remove the pig's trotters and elbows, shave off the fan bones and spine, and then put the blood groove meat aside alone. The front leg meat is also processed.

While he was busy, Zhang Chunsheng and Shi Wenming were busy cleaning the pig's internal organs.

The cleaning steps are mainly for the large intestine, small intestine, pork belly and other digestive organs. You need to tear off the visceral fat on the outside, turn it over, clean the feces inside, and then scrub it with flour, white wine, cooking oil and other ingredients.

My cousin Jia Xingwang put the other internal organs of the pig into a basin and soaked them. At the same time, he took the suet out of the belly to the kitchen and asked Chen Meijuan to refine it into lard.

Refining lard now is not only for eating oil, but also for eating oil residue.

The freshly refined lard residue tastes great whether dipped in salt and pepper, dry chili pepper or sugar, and is just right for children to satisfy their cravings.

The yard is full of busy people, only Dundun is more leisurely. He is squatting on the pig pen. When the pig inside snorts, the little guy will roar loudly.

He seems to be a grumpy pig farm owner.

After Lin Xu finished processing the pork, he turned to look at Dundun and felt that this little guy had made great progress.

The last time I came here, I was very frightened whether I was killing a big goose or a big fish, but today, not only did it not look scared, but it actually acted like a tiger and acted like a tiger.

Do you think of yourself as a human being?

It is said that if a cat stays with a person for a long time, it will think that it is a human being. I originally thought this was nonsense, but I didn’t expect that Dundun was showing more and more signs of this.

However, Lin Xu has no intention of changing this situation.

The little guy can do whatever he likes and cannot forcefully interfere in the name of love.

Wash the blood on your hands and clean the boning knife as well.

It is a habit developed as a chef that all used utensils should be cleaned and returned to their original places.

At the door of the kitchen, Lin Hongqi was holding a small pot with rosin boiling in it.

In the past, when pigs were slaughtered, the hair on the pig's head would be specially glued with rosin to make the pork cleaner. However, rosin is expensive, and many criminals will use asphalt that is harmful to the human body in order to save money.

In the end, it was stopped. Now large slaughterhouses will use a special machine to remove pig hair. It looks clean on the surface, but in fact it is all stubble.

What is really useful is traditional rosin.

Apply the boiled rosin on the surface of the pig's head, pour some into the eye sockets, pig ears and other parts, and finally put the pig's trotters in, which will also be covered with rosin.

Set it aside to cool naturally. When the temperature comes down, remove the rosin and the whole pig head will become much cleaner.

Use an ax to split the pig's head from the back half, unfold the pig's head, carefully put the pig's brains into a bowl, and hang it up. After all the pigs are slaughtered, they will be braised together to make pig head stew.

When everyone is done, start slaughtering the second pig.

This time everyone cooperated better and the slaughtering process went more smoothly.

After picking out all the bones of the two pigs, Shi Wenming set up another large pot in the yard, put all the picked out bones such as the spine, ribs, leg bones, fan bones, etc., and then added a few pieces of pork hind leg meat.

, add water and start stewing.

Boil the water, skim off the scum, then add onion, ginger and common cooking ingredients, and finally add a whole packet of salt according to the amount of water in the pot.

The meat in the pot can be eaten as soon as it is stewed, and the soup will not be wasted.

This is not only the base soup for making pig-killing vegetables, but also an essential ingredient for stuffing blood sausage.

Making blood sausage is not as simple as pouring blood into the small intestine. Instead, you must first use cool broth, add onion, ginger, garlic, five-spice salt, etc. to mix it up, and then use a funnel to pour it into the small intestine.

With the presence of broth, blood sausage tastes more delicious.

The stuffed blood sausage should be put into the pot for cooking as soon as possible. During cooking, cold water should be continuously poured into the pot, just like boiling dumplings with cold water, to artificially lower the water temperature.

The advantage of this is that it can prevent the blood sausage from collapsing and also make the pig blood inside taste more tender.

While everyone was busy, Chen Meijuan had already boiled the lard. She fished out the oil residue and brought out several plates, in which she poured sugar, salt and pepper, and dry sauce for dipping.

After it was prepared, it was brought outside with the lard residue.

"Yueyue, come and try the lard dregs. This was Xiaoxu's favorite delicacy when he was a child. He secretly went to the kitchen to eat it in the middle of the night, making the bed full of lard dregs."

When Shen Jiayue heard this, she immediately covered her mouth and said with a smile:

"You even laughed at me for being a greedy girl. I didn't expect Xu Bao to be so greedy when he was a child."

She led Chen Shaokang, Shi Moli and other unhelpful young men over to them, pinched the lard residue that had just come out of the pot, dipped it in salt and pepper and brought it to her mouth. Her eyes suddenly turned into crescents:

"Wow, it smells really good! Sister Yuanyuan, come and eat, this lard residue is super delicious!"

Chen Yuanyuan just helped Chen Meiliang pour water into the pig lungs many times, washing the pig lungs completely into pure white. There are many people today, so Lin Xu plans to boil the pig lungs into silver lung soup to moisten the lungs of the elders.

Seeing her younger siblings eating lard residue, Chen Yuanyuan asked:

"Aren't you afraid of getting fat?"

"I was scared when I wasn't married, but now...I have found a lifelong meal ticket, so I'm not scared anymore."

Chen Yuanyuan:???????

How do you feel that you are with me?

She washed her hands, walked over, picked up a piece of lard residue and dipped it in the sugar. The crispy texture and sweet taste made it super delicious.

Especially since it contains some fat, the lard residue is full of flavor.

"It's really delicious. I'll have to post something in the group later so that those in the capital who can't eat it can have a good look at how great it is to go home for the Chinese New Year!"

Chen Yuanyuan could not fight back against her younger siblings, so she set her sights on the group of good sisters whose bra cups did not shrink.

Hum hum, good sisters must love each other and kill each other!

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I have seen pigs being slaughtered. When I was a kid, I thought it was dirty and I never watched it. When I grew up, I didn’t encounter such occasions. So in the evening, I slaughtered pigs on the Internet and checked a bunch of videos of pig killings before I finally understood it.
Chapter completed!