The Most Dazzling National Style of Comprehension

【48】

One of the most indispensable things during the Chinese New Year in the countryside is to kill pigs.Guanjiang Village is far away from the market, so they seldom eat pigs for feed. Usually, there is a group of pig butchers in the village. Every few days, they gather together to buy pigs from the village to kill, and then select them to sell in various settlements.In Guanjiang Village, basically every family raises four pigs every year, sells three to the butcher, and keeps one for the Chinese New Year.

Because the mountains are steep and there is little flat land, the settlements are scattered, so each settlement is basically composed of relatives.For example, Chashanping is the Chen family and the in-law Jiang's family.According to the customs of Guanjiang Village, every year on the afternoon of the 26th, the family in Chashanping starts to heat up the fire and water.The men in Chashanping were smoking and laughing on the valley floor, talking to Zhou Man about their income for the past six months, and what they were going to do in the spring of next year.

When the woman came to remind the water to boil, the men started to act.

First of all, a very large long bench should be placed. The stool is nearly one meter high, two meters long, and fifty centimeters wide.After setting it up, prepare sharp knives, buckets and iron hooks.The shape of the iron hook is a letter J, and the raised part is very sharp.When everything is ready, the men will come to the pigsty, drive the pigs to the side of the pen, and start working.The tools are sharp knives and iron hooks. Since the process is slightly bloody and violent, we still don’t write it.

In short, the pig was slaughtered quickly, and the pig's blood was kept in a bucket, dripped with tea oil to make it coagulate.Then put boiled water on the pig and start shaving the pig.

Ying Feichi watched from the side, and felt that the knives in this place had different shapes and different uses.For example, a hatchet is used for chopping wood. It has a thicker blade and a thicker blade to ensure that the blade will not be chipped when cutting hard wood.The tip of the knife must also go down to complete an arc that protrudes from the blade, so as to prevent the blade from hitting the stone when cutting down and causing the blade to be injured.The kitchen knife is a square shape, the back of the knife is about the same thickness as the blade, a thin piece.Bamboo knives are very similar to sharp knives, but they are much smaller than sharp knives. The bamboo knives are at most 35 centimeters long, but most of the sharp knives are more than [-] centimeters.Both of them have sharp tips, and because of the long-term rotation of the bamboo shoot knife, the entire tip of the knife is white in color, sharp and cold.In contrast, a sharp knife is just silvery on the blade.

There are also two kinds of knives that are very similar, one is a machete, which is used to chop pig bones, and the other is a razor knife, which is specially used to kill pigs and shave pig hair.Both of these knives are shaped like half a shape.Have a fat belly.A machete is very heavy, almost as heavy as an axe, while a razor is very light.

Ying Feichi saw that Zhou Man was holding a razor in both hands, and he was able to shave half of the pig to nothing in a short while.

After that is cleaning, decomposing, and cleaning the internal organs. L City has a high acceptance of pig offal, from pig stomach (called pig belly here), pig small intestine, pig large intestine, pig liver, pig heart to pig lung.Generally, except for a section of the small intestine of the pig, which is reserved for sausages, the other offal will be scalded by the hot pot the night the pig is slaughtered.

The hot pot of the pig-killing meal uses pig skulls to make the soup base. In the era when there was no electricity or gas, a stove was used to burn red charcoal fire, and a stove pot was placed in the middle of the circular table.In addition to pig offal, the hot ingredients also include Chinese cabbage, chrysanthemum chrysanthemum, and rapeseed, and they are dipped in chili sauce.Chop the chili and garlic leaves and pour the hot soup. This is the sauce. The locals call it "salt water".

Zhou Man sat at the table with Ying Feichi. There was only an old woman and her son in the family that slaughtered the pigs tonight, but the pigs they slaughtered weighed 100 catties.After inquiring about it, Zhou Man bought more than [-] catties of pork with the old lady, and the money and goods have been paid off, and he is enjoying the food.

Pork liver and pig heart can be blanched for a long time, but pig intestines and pork belly must not be blanched for a long time, especially pork belly.It is best to stir it after putting it down, and scoop it up and eat it when you see the pork belly curling up.Pork belly that has been blanched for a long time will be hard and completely chewy, but pork belly that has been blanched just right will be crispy and delicious.

Ying Feichi ate so much that night that his stomach was bulging, and he really wanted to rely on Zhou Man to keep him still.It's a pity that Zhou Man had to pick pork home, and the two baskets were full.

The next day, at 27, Zhou Man found two large vats and cut the pork he bought into large strips, put salt in it and marinated, leaving only the meat for sausages.

Regarding sausages, the people of Guanjiang Village are different from the people of L City, probably due to the difference in the living habits of the Yao and Zhuang peoples. People in l city regard the winter solstice as a new year, and make sausages and bacon on the day of the winter solstice, and dry or air-dry them for the New Year's Eve dinner.In Guanjiang Village, it is only done in the first two days of the Chinese New Year or in the second and third grades of junior high school, and it is dried with firewood.

Before making sausages, one end of the pig’s small intestine should be tied, and then carefully blow air to make the small intestine bulge up. After tying it up, put it in the sun to dry for a day or half a day, so that the fat inside and outside the casing of the small intestine can coagulate.The next step is to cut the meat. Lean meat cannot be used for brewing sausages, otherwise the sausages will be rough and taste bad.It is best to be six parts thin and four parts fat, so that the sausage will neither be fatty nor dry.

The meat for making sausages does not need to be chopped, just cut into slices.After cutting, add five-spice powder, pepper, and salt, stir well and set aside.Take the air-dried small intestine, cut the mouth of a beverage bottle, connect the mouth of the bottle with the casing, and then stuff the meat into it.In the process of making meat, be sure to use a toothpick to pierce the casing from time to time to drain the air in the casing, otherwise the meat of the sausage will not be tight, and the casing will be broken due to air extrusion.

When the sausages are ready, they can be tied into sections with ropes, and the bamboo poles are placed across the stove, and the sausages are hung on the bamboo poles, and the rest is to light the fire every day.Dry the sausage with fire smoke.Generally speaking, it can be eaten within ten days to half a month.It is best not to mix the sausage with anything, just add garlic leaves after stir frying.The taste of the sausage itself is already very fragrant, oily but not greasy.Of course, you can also add sauerkraut to fry together, so that the sausage has a little sour taste of the sausage and the flavor is also good.

Wait a minute, it's New Year's Eve.

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