Four strong men carried the 328-pound white pig tied up with two strong bars and walked towards the drying ground.

In the drying yard, a bunch of children waiting to watch the fun have gathered.

"Are you ready for the Pig Killing Knife?"

"Okay!"

The person responsible for killing pigs today is not Ke Shan, but Ke Shan’s uncle, an old carpenter, an old pig slayer in the village, and a hunter.

He took his pig-killing hook early and carried his pig-killing basket to the drying yard. When Zhang Chao and the others went to weigh pigs just now, he had polished his pig-killing family on the millstone again.

All the rust on the knife was gone, and the light of the knife was bright.

Mr. Ke used his finger to scrape the sharp knife, nodded with satisfaction at the sharpness, and then turned around and shouted.

"Is the basin containing pig blood ready?"

"Good, okay." Shuanzi responded repeatedly, walking over with a large wooden tub.

"Where is the sorghum stalk?" Mr. Ke put down his sharp knife, picked up his long hook, and asked again.

"Okay." The reply was Qian Daya, the eldest sister of Shuanzi, who came over with a large bundle of sorghum stalks.

Mr. Ke was like a general who was inspecting the three armies on the battlefield. He nodded with satisfaction. Everything was ready and it was time to start.

Although there are many pigs in the village, they rarely kill pigs. Pigs lack feed and rely on some forage to eat pigs. Therefore, they have been raised for a long time and generally take more than one and a half years to slaughter. Moreover, the villagers themselves are reluctant to kill and eat pigs, and they are mostly sold to pig dealers who come to collect pigs.

Only at the end of the year in the village will Mr. Ke join forces with several families to kill pigs, and then sell them from nearby villages to villages. It is rare for everyone to cut a few kilograms of meat to celebrate the New Year at the end of the year.

Mr. Ke only earns a few kilograms of pigs in the first year, but he can't make money. Sometimes many families have to pay credit, and sometimes they may have to pay two or three years of owing.

Today I re-worked the butcher's knife and Mr. Ke was refreshed.

The shelves have been set up there, two benches with a wooden rack on them.

Mr. Ke held his hook rod, like a general, holding a horse and a gun.

The four strong men in Zhangjiagou had already carried the screaming pig in front of the wooden frame, "One, Two, Three." The four of them exerted their strength in unison and carried the fat pig onto the wooden frame.

Mr. Ke walked around the pig for a few times, with a very satisfied expression on his face, and he also reached out to pat the pig from time to time.

"This pig is good, fat, five-finger fat, and top-notch."

Nowadays, eating pork is more and more popular. Generally, fat pigs are fed for nearly two years. They have fat fat with thick palms, also known as four-finger fat, but there is also a fatter fat pig that can have five-finger fat. It is called the fat pig among the fat pigs by butchers, and it is the best.

Such a fat pig is not easy to encounter. It is quite exciting for a butcher to encounter such a fat pig.

After slapping the fat pig several times with satisfaction, Mr. Ke finally waved his long hook. He hooked the pig's chin with a hook. With a little force, he pulled a thousand pounds with four force. A large fat pig weighing more than 300 pounds was actually placed in a clever position by his movement.

This hook makes the pig's neck just next to the rack. When he cuts it, the pig's blood will not spill on the rack, but will flow directly into the basin where the blood is collected below.

“Get out of here.”

Mr. Ke put down his long hook, turned around and lifted the pig-killing knife. He walked to the pig and shouted loudly. No one else needed to press the pig, and directly stepped on the pig's head. Then the white knife went into the red knife, and with one slash, he was in the center in a very accurate manner.

A long sharp knife stabbed a hole, pulled out the knife, and blood gushed. A wooden basin was placed underneath, just in time to connect it.

While calmly bleed, the old man said to the onlookers, "Stand far away, don't splash blood."

While speaking, he was still holding a long straw and stirring the steaming fresh pig blood.

When the blood was gone, half a bucket had been filled with the wooden basin below.

"Daya, take the blood and cook it."

Qian Daya hurriedly jogged over, pulled out the bloody basin with her brother Shuanzi, and took it to the kitchen.

"Come on a big basin."

After killing the pig, it is time to scrape the pig's hair. At this time, you have to use a large wooden basin, put a rack on the large wooden basin, place the pig on the rack, and then lift the boiling boiling water, pour the boiling water on the pig's body in spoonfuls, and then use an iron scraper to shave the hair while it is hot.

Scrape it, lightly water, and repeat it until a pig is clean.

A large group of people went together, watering me and shaving my hair, but cooperated with me. Zhang Chao stood aside and watched without taking action. He loved to eat pork, but he didn't do anything if he asked him to shaved his hair personally.

Even if you stand very far, the pig does have a strong smell of stinking.

Cheng Chumo stood beside him, covering his nose all the time.

"It's better to buy a few sheep to slaughter it. This pork is a cheap meat, it's both stinky and smelly."

Zhang Chao smiled and said, "When you eat meat buns, why don't you say that pork is a cheap meat? It's delicious if you don't eat it. This pig does look stinky, but the key is still the cooking method. Once done, the pork is not worse than mutton at all."

"Sanlang, do you want to peel it?"

Copper and the others had already shaved the pig's hair, so they turned around and asked Zhang Chao.

In the past, they used to peeling pigs. Pig skin is also a good leather shoes. Shoes and clothes are good. If you peel off the pig skin, you will have special people to buy it, and the price is pretty good.

"Don't peel it." Zhang Chao said quickly.

If a pig has no skin, it will not be delicious. Especially for many dishes, it must have skin to be delicious. For example, braised pork. Can braised pork without skin be called braised pork? Also, pig skin can be eaten as a skin frozen.

Fried pork, double-cooked pork, plum vegetable butter, if the pork used in these dishes has no skin, it will lose the taste.

Although it can be sold after peeling off the pig skin and selling it is more expensive than meat, Zhang Chao is not that much less money.

"Good type." Copper got Zhang Chao's meaning and didn't talk nonsense. He picked up the heavy butcher knife, which was very brisk in his hand.

The butcher knife slashed the pig's neck, then raised it and cut it off with tens of thousands of times, and the big pig's head was removed.

"Hang the pig and open it."

So several big men started to hang the shaved pig onto a wooden ladder that had been erected.

Copper put down the butcher knife, changed another knife, and scratched the shiny knife from his neck. Finally, he used the butcher knife and combined it with the big fat pig, which was already broken.

After changing into a quick knife again, Cooper skillfully took off the pig's internal organs.

The fat pig with more than 300 kilograms has a lot of water, especially the food and feces left in the stomach, and there are also twenty or thirty kilograms.

A large wooden basin holds these drains.

Pigs are generally unable to sell in water, and they can only rely on them. They can buy pounds, give them a piece of intestines, or buy pounds of meat and give them a piece of pig lungs. Pig liver and pig hearts can still be sold for money, but they are also bought as a substitute, which is very cheap.

However, Zhang Chao knew that if these things are processed and cooked well, they will be delicious.

Spicy and sour intestines, fried pork liver, and even pork lung soup are very delicious.

A group of people picked the intestines and picked the intestines. After picking the intestines, they took them to the side to go straight to the intestines, turned the intestines over and cleaned them.

The same internal organs were separated.

Red pig liver, oval pig heart, and pig waist.

After picking the pig and getting into the water, Cooper began to turn on the inner chamber of the pig. The thick pork plaster was attached to the inner chamber of the pig and could be easily teared and removed.

A complete piece of pork butter is at least ten kilograms, worthy of being a fat pig of more than three hundred kilograms.

For the poor, this fat pineapple is simply extremely attractive. Lard is much cheaper than mutton oil, but it is delicious when cooking.

The pork oil you usually buy is more expensive than pork.

According to Zhang Chao's request, Cooper was quite skillfully dividing pork.

Pig head, pig front legs, pig hind legs, pig front elbow, pig hind elbow, pig trotter, pork belly, front legs, hind legs, tenderloin, small tenderloin, Chinese, and fat.

The pieces of meat from different parts were skillfully divided by his hands.

In fact, people in the Tang Dynasty would not divide pork so finely, but Zhang Chao asked a lot to divide the meat more finely, and he could also make a better taste according to different parts when cooking.

Keel, neck bone, ribs, and meat-removed hind leg bones and front leg bones, large rows, front rows, and ribs.

The pigs there were also treated with the water, including pig heart, pig liver, pig lungs, pig waist, pig belly, pig intestines, pig blood, and pig liver along the edge of the pig liver.

The Arhat meat is the edge of the pork liver, and is a piece of smooth muscle in the chest and abdominal cavity of the pig. The whole piece is round. This piece of meat is very tender, and it is mixed with fascia, tough and chewy. It is a very rare delicacy on the pig body, the most rare.

The pig ears, pig mouth strips, pig throat bones, brain flowers, etc. on the pig's head are also split out one by one.

"Blood tofu is ready, thank you for your hard work in the pig slaughter, eat tofu."

My father came over with a basin of boiled and solidified blood tofu, and called on everyone who killed the pig to eat while it was hot.

The fresh pig blood is very delicious. Everyone, who has been busy for a long time, is hungry, so you catch a large piece and he catches a large piece, and he eats a lot.

Cheng Chumo was still hesitant, so Zhang Chao took two pieces, ate one by himself, and stuffed the other into his mouth.

"How about it?"

Cheng Chumo nodded, "It's not bad."

"Okay, now the pigs are killed and the pig blood is eaten. It's our turn to do the next step."

"Ah, we are doing it? What are we doing?" Cheng Chu asked silently, could Sanlang kill pigs?

"Of course it's a pig-killing meal."

Last time I also made pig slaughtering rice in Wangzhuang, but that time was actually a bit simple.

Today, Zhang Chao plans to show off his skills.

"Put the front and hind leg bones of this pig into the basket, let's mention it to the kitchen."

The first dish of pig slaughtering rice is pork leg stew.

Pig leg bones are also called tube bones. They are very nutritious bones and do not require any technique. Add water to a large pot and throw the cut pork leg bones in it. Stew it over a slow heat for a long time, and a pot of big bone soup will come out.

Finally, add fresh radish pieces and add some dried mushrooms, which will make you feel fragrant with the wind.

When he thought of it, Zhang Chao's mouth was covered in saliva.
Chapter completed!