Siheyuan: The rise and fall of the He family is our responsibility

Seeing that the wild boar had finally stopped moving, He Yuzhu did not rush to continue, but instead took the slingshot and fired a few more rounds at the wild boar's wound.

Seeing that the wild boar still didn't move at all, he slid down from the tree with confidence, squatted beside the wild boar and examined his trophy.

This wild boar looked to be about two hundred pounds, with black bristles all over its body. Under the moonlight, it looked like black armor and seemed indestructible.

"Tsk tsk, if I run into this guy on the road, I'll just have to run as fast as I can without a firearm."

He Yuzhu took out the kitchen knife that he had sharpened for three days from his bag, and separated the bones and flesh of the wild boar like a butcher cutting up an ox.

He discarded all the difficult-to-handle internal organs and bones that were not nutritious and hard to carry. After he had discarded everything that could be discarded, only less than 100 kilograms of pure pork was left.

I took the pork, which weighed less than 100 kilograms, to another place to prevent the bloody smell from attracting bad things.

The new place we came to is a great place with exposed rocks and flat terrain, which is perfect for barbecue.

First, he sharpened a few picked up sticks into smooth ones, then cut the wild boar meat into small pieces and strung them with the sticks. He picked up a few rocks to build a simple stove, burned the charcoal he brought underneath, and roasted the meat on top.

As time goes by, the wild boar meat that was originally covered with blood begins to turn golden in color and exude appetizing fat.

He took out a few more small packets, which contained the seasonings that He Yuzhu had brought out from the kitchen, including all the mainstream seasonings such as salt, cumin, chili powder, etc.

After the meat is roasted, sprinkle the seasoning evenly on the wild boar skewers to cover up the smell of the wild boar.

He Yuzhu picked up a skewer of wild boar meat and took a big bite. His brows furrowed slightly, but the taste of the grease overwhelmed his other shortcomings and he began to eat with relish.

To be honest, the wild boar kebabs were not very tasty. After all, you can't expect an adult wild boar that has not been castrated to be very tasty.

Not to mention the bad taste of wild boar meat, it is more than three times harder to chew than ordinary pork. It is really impossible to chew it without good teeth.

Secondly, the fishy smell that even the spices couldn't cover up made it a little difficult for He Yuzhu, who was used to eating domestic pork, to swallow.

You should know that pigs have always had a fishy smell that is difficult to conceal. In ancient times when castration technology was not used, pigs were low-grade meat eaten by poor people. Anyone with a little wealth would eat mutton instead of pork because pigs are too smelly.

It was not until people discovered that castration of pigs could reduce their odor, and through crossbreeding with foreign pig breeds, that pigs began to appear on the tables of dignitaries.

But what He Yuzhu is eating now is a wild boar that has never been castrated. You can imagine how bad the smell in the meat is.

But there was no other way, he had to eat it even if it tasted bad. After all, it was a rare opportunity to have a meal of meat these days, and the body also needed the meat to supplement nutrition. He Yuzhu could only eat it one string at a time.

After He Yuzhu stuffed ten skewers of five-jin wild boar meat into his stomach, he half leaned against the rock, touched his round belly with satisfaction, his face full of contentment.

Looking at the remaining meat on the side, He Yuzhu made up his mind that he must marinate the meat several times before eating it when he got back, otherwise it would be too smelly.

The remaining meat was put into a bag. Since the bones and some important parts had been discarded beforehand, the remaining meat was not so much that He Yuzhu could not carry it.

Afterwards, He Yuzhu, carrying a large bag on his back, disappeared into the dense forest in a flash.

............

Early the next morning, He Yuzhu, who had not slept the whole night, was preparing to clean up the lounge for his master as usual.

It was already midnight when I came back last night, and the door of Taifeng Building had been closed long ago.

But who was He Yuzhu, and why did he need to go through the main gate? He ran for a distance, then leaped over the nearly three-meter-high wall of Taifeng Building, leaving a footprint on the wall, carrying nearly 100 kilograms of meat, and returned to his room.

After returning, He Yuzhu first changed his blood-stained clothes, and then began his vigorous operation of pickling meat.

After all, He Yuzhu doesn't have a refrigerator. Although it is winter now and the meat doesn't spoil so easily, He Yuzhu thinks it is still a bit difficult to eat all the meat before it goes bad.

The only way is to pickle them all, so that they can be preserved for a long time. Although some flavor will be lost, he is not the kind of person who is picky about fine food, so let it be lost.

In this way, He Yuzhu was busy marinating the pork almost the entire night. After some efforts, he finally finished marinating all the meat when it was almost dawn.

He took some time to go to the bathroom to take a shower, thoroughly washed off the blood smell on his body, changed into a new set of clothes, and planned to go clean up for his master.

But as soon as He Yuzhu walked out, he was stopped by Manager Ma.

"He Yuzhu, wait a moment. I have something to tell you."

"What's the matter, Manager Ma?" He Yuzhu stopped and looked at Manager Ma curiously.

"Here's what happened. Two people in front called in sick today, so we're short of someone to serve the dishes. If you're not busy, go and help out in front. I'll go explain the situation to your chef."

In fact, He Yuzhu was not needed originally, but now there is no more manpower, so He Yuzhu had to help out.

"Okay, no problem." It wasn't a big deal, and He Yuzhu was happy to give Manager Ma this face, so he agreed.

After agreeing to Manager Ma, He Yuzhu did not rush to the lobby. Instead, he cleaned the room for the master as usual, got hot water, and waited until he had breakfast before rushing to the lobby before it opened.

At noon, when Taifenglou is at its busiest, He Yuzhu keeps shuttling between the kitchen and the lobby, delivering dishes one after another.

At the beginning, He Yuzhu was not very skilled and his movements were a little awkward, but with the blessing of proficiency, his movements became more and more skillful. He could hold each dish steadily while ensuring speed, without spilling even a drop of soup.

While He Yuzhu was working hard, Manager Ma also started his own work.

"Hey, isn't this Boss Chen? It's been a long time."

As a lobby manager, the most important thing is to remember the faces of every regular customer. This is a basic skill. The person Manager Ma is greeting now is the owner of a silk and satin shop on Qianmen Street.

"Hi, I've been busy lately and haven't had time. So I'll come to support you as soon as I have time." Boss Chen is also a regular customer here. He started chatting with Manager Ma as soon as he entered the door.