Rebirth of farming for a living

Old Li Tou walked up to Butcher Li, and Butcher Li greeted him while working: "This lard is thick and fat. It's really well-raised."

Lao Litou smiled in agreement and stood watching.

Butcher Li was working so hard that he didn't forget to observe Old Li Tou: "What's up, sir? Is something wrong?"

Lao Litou hesitated and said, "Well, you see, I won't sell that whole pig, okay?"

Butcher Li was a little confused: "Why?"

Old Li Tou explained the whole story, and Butcher Li nodded: "Why not, it's okay, uncle, there are a lot of pigs for sale at this time, otherwise I wouldn't dare to kill them all at once, for fear that I won't be able to sell them all."

When Old Li Tou heard this, he breathed a sigh of relief. Butcher Li waved his hand indifferently: "What's the point? If you don't accept the pig, I will charge the money for killing the pig. Isn't it the same thing?"

Butcher Li was a straightforward person, and Old Li laughed heartily.

Seeing that the two of them had agreed, Li Qiuyan went to the front yard and went into the kitchen to boil water with Mr. Huang. The fire was not extinguished and it burned very quickly.

Following the law, all three pigs were quickly dealt with.

There were six large pots filled with just pig blood. The old house didn't have enough pots, so we got them from Li Xiangxi's house nearby.

Butcher Li asked Old Li how to divide the meat. Old Li had already made a plan in his mind. He had a good life this year and wanted to keep more meat.

He waved his hand and said, "Cut a ten-pound piece for them as a family."

Hearing this, the sons and daughters-in-law all had smiles on their faces.

Butcher Li's hands were accurate, and he divided the fat and thin pork into four portions.Throw it on a pig weighing scale and weigh it again, and it will weigh just over ten pounds.

Old Li Tou said happily: "Okay! It's really accurate."

Butcher Li also complimented: "The old man really cares about the child. Will you keep the sesame and the pig's head?"

Old Li thought for a moment and looked at Li Qiuyan. Li Qiuyan nodded and went outside to collect it. Even if he didn't sell it, his family members knew how to wash it, so he could just keep it and eat it himself.

Li Qiuyan asked: "Is there much water left after killing pigs this year?"

Butcher Li laughed: "There are quite a few of them. Everyone washes them. Except for those who sell whole pigs, they usually keep them for themselves. After all, they are meat, not to mention, the intestines are really fragrant."

The large intestine is fragrant, but the large intestine of a pig that has just been killed is not so delicious.Fortunately, it was Li Xiangbei.

Li Qiuyan smiled secretly.

It was still early now, so Mr. Yang arranged for everyone to send pig blood to the houses of neighbors who were close to each other.

Seeing Li Qiuyan going out with a small basin of divided pig blood, Cui Qiong wanted to follow.

Li Qiuyan took Cui Qiong to A Cai's house. A Cai and Shitou were having fun and didn't pay attention at all.

At this time, Aunt Wu and Yingzi were both making pickled vegetables at Li Qiuyan's house. Li Qiuyan brought the pig blood directly to their house. Grandma Wu quickly took it and poured it into her own basin, and then returned the basin to Li Qiuyan.

Looking at Cui Qiong's beautiful appearance, Grandma Wu praised her again and again. Although Cui Qiong had been praised a lot, she had never heard such straightforward praise, and her face turned red.

Grandma Wu took out her own dried persimmons and stuffed them into Cui Qiong's hand. Cui Qiong didn't dislike it and thanked her obediently. Li Qiuyan invited Wu Qing to go to the old house to eat pig meat with him. Wu Qing had already Knowing that, since he agreed, Li Qiuyan took Cui Qiong and left.

Cui Qiong skipped ahead and Li Qiuyan followed behind. He thought that Xia Zhi and Dong Xue were still chopping pickles in the front yard. Seeing that it was almost time, he took Cui Qiong back to his house and called the two of them before returning to his hometown. House.

At this time, Butcher Li had packed up his things and left, leaving two intact pigs behind, intending to give them to the Cui family.

Two pig heads and three sets of pigs entered the water, and Li Xiangbei had already started washing.

In addition to some scattered meat and bones, the Yang couple only left six kilograms of good meat and a pig's head for themselves, which was used for worship.

Several men were cleaning up in the backyard, and the kitchen in the front yard was bustling.

Mrs. Yang and her daughters-in-law were busy in the kitchen. First, they steamed a large pot of sorghum rice. In another large pot, they used oil to fry onions, ginger, garlic and spices. Then they poured it in and removed the bones of large pieces of meat. Stir-fry the tail until fragrant, then add shredded pickled cabbage, add boiling water, cover and simmer. This is the legendary pig-killing dish, made by Mr. Yang himself.

After the pot boils, put the steamer on and steam the pig's blood that has been adjusted to taste. The pig's blood will be cooked quickly, so take out the pig's blood and cover it with a sorghum steak to keep it warm, and continue to stew the bones over high heat.

The bones stewed in the big pot are delicious enough, but since there are guests at home, we can't just serve them.

When the sorghum rice is steamed, the stove is cleared and the cooking begins.

Li Qiuyan started by blanching the washed large intestine, then deep-frying it, and cooked a pot of braised large intestine with ease.

There were no fresh vegetables in winter, so Yang arranged for Fang to fry some slices of meat with cabbage and serve them in several large bowls.Fang also marinated the pork liver with egg white and made a fried liver tip.The mung bean sprouts made by Yang were choked with vinegar and served in a large bowl in the same way.

Because the portions are large, these dishes are hearty enough.

The yard was so fragrant that even Awang and the other three who were playing didn't care about playing and just waited for dinner.