Wait for everyone to disperse. Quickly clean the cow head pot where the pig food is cooked, then take out the meat containing the sausages and set it aside. Then carefully rub the remaining pork with salt piece by piece, stack it and marinate it.

. Marinate it and leave it overnight. Wait until the next day to hang the meat sticks to dry in the shade and it will be bacon.

After marinating the meat, the work is not over yet. You still have to seize the time to cut the suet and flower oil, refine the oil, and put it into the oil jar. Pack the remaining oil residue in a lunch box and wait for two days to wash the sand.

Refining oil is a happy thing. First add a little water to the pot, and then slowly put the cut suet pieces in. When the temperature gradually rises, the water in the pot evaporates completely, and the oil is slowly refined.

At this time, add two slices of sliced ​​ginger to help purify the flavor of the lard.

What children are looking forward to is not the leftover oil residue from oil refining, but the pork tenderloin and pork kidneys in the suet. Especially the pork kidneys. First tear off the oily film covering the surface of the pork kidneys, and then flatten the pork kidneys.

Place it on the cutting board, cut it evenly with a knife, remove the white tissue inside, and then fry it in a pan. Take it out and eat it. This is the time when the brothers are the happiest. Because the pig

There are only two kidneys, and one for each of them is just right.

I fried the pork tenderloin again and packed everything up. It was already very late.

A fulfilling and satisfying day finally came to an end.

Take a shower and go to sleep.

At dawn the next day, I first went to the river to wash the large intestines, small intestines and pork belly, then went to the Liujia well, washed the clean well water, and took it home after washing it. Prepare onions, ginger, garlic, chili noodles, Sichuan pepper noodles, and salt.

, MSG and sugar. Then cut the meat into pieces. Except for leaving a part of the large intestine to make glutinous rice intestines, the rest are cut to hold sausages. The pig lungs are also cut to hold sausages. While filling the sausages, use bicycle wire to thread a few skewers of meat from time to time.

Put it on the stove and bake it. Eat it while grilling it, and pack it while you eat it. It is really a beautiful thing in life. Once the sausage is packed, hang it on the meat drying rod together with the bacon.

The remaining pork liver is steamed in a pot, then smeared with chili powder, Sichuan peppercorn powder and some salt, stretched out with thin bamboo strips, and hung on the nails on the strips above the stove. It will be used to visit the tomb during the Qingming Festival.

The next step is to put the soaked glutinous rice mixed with pig blood into the large intestine, and then steam it in a pot. Steam for twenty or thirty minutes. The glutinous rice intestine as thick as a child's arm is ready. Open the lid of the pot.

Take out the glutinous rice sausage.

This is a delicacy in the world! The brothers couldn't wait to cut a section with a knife and started to bite into it. While eating, they shouted that it was hot. However, burning it could not stop the desire to eat. Who said this pig blood glutinous rice sausage is so delicious?

If you can't finish it, hang it up on a meat drying stick after it's cooled.

The greasy stuff is almost done. It’s time to make pickles.

Put the dried and wilted cabbage into a basket without oil, carry it to the well to get water and wash it. Then carry it back and drain the water. Then wash the big altar for pickling sauerkraut and use clean gauze to drain the water.

Wipe dry. Okay, wash the table and dry the water. Then take the wilted cabbage to the table one by one, and then sprinkle an appropriate amount of salt. Then rub the wilted cabbage with both hands.

Don't use too much force, and don't use too much force. If you use too much force, the vegetables will be crushed. If you use too little force, you won't be able to achieve the desired effect. After kneading one piece, wrap it tightly and put it in the big altar. Wait until it is full.

The jar was full, and there was no more vegetables in the basket. Then the washed pebbles of suitable size were placed on top and pressed tightly.

Then, the rest is left to time. After about twenty days, the sauerkraut that has been pickled through natural fermentation will be sour and crispy. Take one out and pull off a piece. Once you eat it, the taste will definitely last you a lifetime.

Unforgettable. It makes you salivate when you think about it.

After doing these things, it’s almost time to “blow up the dust”. This is the annual “general cleaning”. Cover the things upstairs that can be covered early. If it is difficult to cover, or needs to be moved down, move them in advance.

Come down and put it in the main room or courtyard. Then you find a hat to put on, then find a mask to put on, put on your shabby clothes, and pick up the big broom fully armed. Start cleaning from the top. Carefully

Lift a large broom and sweep away the dust and cobwebs on the tiles inside the roof. If you accidentally move the tiles, reset them in time. Otherwise, once it rains and falls, snow will drift in.

Clean the tiles first, then the walls, and then the floors. Clean from the second floor to the first floor, and then clean from the first floor to the bottom floor.

From the east building to the west building, the last thing to clean is the main room. Once the main room is cleaned, the "dusting" is basically over. The rest is to throw out the floor that should be thrown away, burn the floor that should be burned, and wash the floor that should be washed

, it’s time to repair the ground.

Then there is the popcorn. Popcorn is a "snack" prepared for the New Year. Wherever the guests hear a loud "bang" sound, popcorn is popping. Just carry the fuel for the popcorn -

-Corn cobs, just pick up the corn kernels or cooked sun-dried "crispy corn", or even pick up the rice and go to the popcorn master. Of course, you have to pay the popcorn master, which is usually 50 cents per pot.

Usually popcorn consists of three things: popcorn, crispy corn and rice.

The most basic thing is to bring the selected corn kernels directly to the chef for popping. The chef pours the corn brought by the guests into an enamel cup. A full cup is the capacity of a pot. Fill up the cup and then pour it into a black enamel cup.

into the painted gourd-like "explosion machine", then step on the ring handle of the explosion machine with your feet, hold an iron sleeve in one hand to fix the "ears" of the explosion machine, and hold an iron rod in the other hand to hold the explosion.

Tighten the lid of the popcorn machine. Then put the popcorn machine on the iron frame and rotate it clockwise to let the corn kernels rotate evenly in the belly of the popcorn machine and be heated. There is a stove barrel under the belly of the popcorn machine. Guests are constantly being added to it.

The popcorn maker then shakes the blower next to the stove barrel to blow up the fire, while rotating the popper, while shaking, he also adds fuel to the stove barrel - corn cobs. Based on his own experience, the master heats it to a certain

The heating will stop when the time comes, and then quickly rotate the popper away from the stove barrel. Put a black rubber sleeve on both ends of the popper head, and one end of the sleeve is connected to a long cloth bag. Then the master kicks

Step on the popcorn machine, hold the rubber sleeve with one hand, and use the iron sleeve to cover the ear of the popcorn machine with the other hand. Press hard, and the popcorn machine will open. The corn kernels inside the popcorn machine that have been tortured by high temperature and high pressure are competing for the first place.

They escaped from the belly of the popcorn machine with a huge "bang", which seemed to be their joy. They also completed the "nirvana" from corn to corn flower.

Then, the chef moved the decompressed popcorn machine aside. Then he poured the popped popcorn in the cloth bag into the plastic bag prepared by the customer. After pouring, he started to put the next cup and continued popping.

Popping "crisp corn", popping "rice popcorn" and popping corn are almost the same, the only difference is the length of time.

Except for popcorn, which is eaten directly, "crispy corn" also needs further processing.

Take it home, pour the popped "crisp corn" into a dustpan and rub it with your hands to remove the layer of corn husks and set aside.

First, prepare the ingredients for making "rice krispie treats". Sugar, white sugar, lard, crispy peanuts, sesame seeds, rice krispie treats stand, rice krispie treats, cow head pot, large table, rolling pin, and a very sharp kitchen knife

, as well as plastic bags with good sealing properties.

When everything is ready, the fire is particularly critical. During the production process, the firepower needs to continue unabated. Therefore, two briquettes need to be replaced in advance. When the replaced briquettes are connected to the fire, when the firepower comes up, place the beef head pot on the

On the stove, first pour a little bit of water into the pot. This is to prevent the sugar from scorching the pot immediately. Pour in the water, wait until the water boils, and immediately add an appropriate amount of white sugar. When the white sugar is fully dissolved, use a large amount of soup.

Spoon an appropriate amount of sugar into the pot and boil. When it is almost ready to be "hanged", quickly add an appropriate amount of lard. Stir well, quickly add rice flakes, add crispy peanuts, and stir while adding.

Stir until the sugar is evenly coated on the rice cakes. When the heat is almost done, quickly take out the rice cakes soaked in sugar and pour them into the rice cake stand on the big table. Quickly roll them flat with a rolling pin, and then spread them evenly.

Add some sesame seeds and use a rolling pin to quickly consolidate them. At the same time, clean the beef head pot and prepare for the next pot of "rice krispie treats".

When they are almost ready. The rice krispie treats on the big table have almost cooled down. I quickly use a sharp large kitchen knife to "click, click" and cut into pieces of rice krispie treats about one centimeter thick and about ten centimeters long. Once they are cut,

Use a rolling pin to gently tap the surrounding area of ​​the rice krispies wooden frame, remove the wooden frame, and then neatly remove the rice krispie treats and place them in a plastic bag and seal them until the Chinese New Year.

Compared with making "rice krispie treats", "crispy corn" is much simpler. There is no need to add lard, peanuts and sesame seeds. Just boil the sugar and pour in the popped and peeled corn cookies.

Corn, stir evenly and coat with sugar, then pour it into a large dustpan sprinkled with a layer of cornmeal, then sprinkle an appropriate amount of cornmeal, knead quickly, and evenly coat each crispy corn with some flour, and you can put them together
Chapter completed!