northernbook Chapter 560 Killing Pigs
Chapter 560 Killing Pigs
The second crop of honeysuckle had just been picked, and before Tang Xiaojing had time to rest, the pigs at home were about to be put out again.
Early in the morning, Tang Xiaojing took several long-term workers to kill pigs at the foot of the mountain.
The long-term workers in the family were all good at farming, and none of them knew how to kill pigs.
But the Tang family has many pigs, and practice makes perfect. The more times they kill, the more pigs they kill, and they will soon catch up with the village butcher Zhang.
Tang Xiaojing himself was very strong, and he was very skillful in raising and lowering the knife. He had killed pigs several times, so it was no problem to go directly to the town and become a butcher.
There are a total of 9 pigs in this batch. They are piglets born to the sow raised by Ye Xilin, and they are all brothers and sisters.
The Tang family's pigs usually grew up eating bean dregs, sweet potatoes and pigweed. Each pig has a fat head and big ears. The smallest one weighs 200 kilograms and the big one weighs 240 kilograms.
Several large pots of hot water had already been boiled in the long-term workers' house. Tang Xiaojing and several long-term workers worked hard all morning before slaughtering nine big fat pigs.
The pork is cut into large pieces. There are two sizes of meat pieces, one is about 4 pounds, and the other is about two pounds.
The dried bacon weighs about one kilogram or two kilograms.
After all the meat pieces are rubbed with salt and spices, they are placed in a large water tank and marinated for a few days before being dried.
Nine large pig heads were also salted and dried into waxed pig heads.
The meat and pig heads have been made into bacon, and there are still a lot of pig bones and pig offal, and there are several large buckets of pig blood.
Tang Xiaojing left a pig's bones and offal for his family's long-term workers.
The rest will be transported back to Taohua Village and planned to be sold to people in the village at low prices.
This was what Ye Qingqing specially told Tang Xiaojing. It would be a pity if all these things were given away.
If you sell it at a low price, you can at least recover some of the money you spent on the piglets.
Although pig blood, pig bones and pig offal are not good things, they are still meat after all.
The people in the village are not rich, and they rarely eat meat. The price of these second-rate meat is cheaper, but some people still want it.
The pig bones, pig offal, and pig blood from eight pigs filled the entire oxcart.
Tang Xiaojing returned to Taohua Village, and it was time to prepare lunch.
Tang Xiaojing drove the oxcart to the sun drying field in the village, and Ye Qingqing was already waiting for him.
In the morning, Ye Qingqing informed the people in the village that at noon today, there would be cheap second-quality meat for sale at the drying ground.
Pig's trotters, pig's tail, pig's large intestine, pig's small intestine, pig's liver, pig's heart, pig's lung, pork loin, pig's belly, everything costs the same two cents, you can pick whatever you want for two cents.
Pork bones cost a penny a piece, and pig blood cost a penny in two chunks.
The women in the village had been waiting for Tang Xiaojing at the drying ground for a long time. As soon as the bullock cart came, people swarmed up.
On weekdays, a pair of pigs in the water costs 30 cents, and buying them alone costs four to five cents, and the big bones and pig blood are not cheap.
The Tang family's pig blood, bones and offal are half cheaper than the meat stalls in town.
It would be a fool not to take advantage of it. Suddenly, all the women and children in the village were mobilized.
Half the people in the village surrounded Tang Xiaojing and Ye Qingqing, and they were collecting the money in a hurry.
Normally, people in the village would not be willing to spend money to buy meat. Now that meat is available at half price, everyone is buying it as if it is free.
Pig blood costs two yuan a penny, which is cheaper than the tofu at Ye Dazhuang's house. It is still considered meaty. Basically, everyone present will buy it for a penny or two, and it sells out the fastest.
Other pig's trotters, pig tails and pig tails cost the same two cents. Normally, you can only buy tofu for two cents, and pig tails, which are not popular on weekdays, are also very popular.
But when everyone saw that the meat on the big bones had been picked cleanly, they were reluctant to buy it.
Most of the items on the oxcart were sold in less than a quarter of an hour.
When people were almost gone, there were still two pairs of pig intestines left on the bullock cart, and there were also a dozen pig bones.
Ye Qingqing didn't plan to sell the remaining items. They wouldn't sell for much anyway, so she might as well take them home and eat them slowly.
After the two returned home, Tang Xiaojing took out two wooden barrels from the corner of the bullock cart.
A wooden barrel was filled with food that Tang Xiaojing left home in advance. It contained 5 pig trotters, 4 pig tails, two pig hearts, two pig stomachs and a few pieces of pig blood.
The other large wooden barrel contained two sets of pig water, which Tang Xiaojing left for the Ye family.
Instead of selling it to the villagers at a low price, Tang Xiaojing preferred to use it to honor the Yue family.
Tang Xiaojing took two pairs of pigs into the water and a few pig bones to Ye's house.
Ye Qingqing also brought a pair of pig intestines, a few big bones and two large pieces of pig blood to Grandma Ye.
After returning from the Wang family, Ye Qingqing went to the vegetable field to cut some leeks and came back. He planned to make stir-fried pork belly with leeks at noon.
Ye Qingqing planned to marinate the other pig tails and pig trotters in the afternoon, and hung the pig bones in the well for eating slowly.
Lunch was very simple. Ye Qingqing made stir-fried pork belly with leeks and stir-fried lettuce.
After lunch, the two began to clean up the pigs and make braised pork.
Tang Xiaojing took the pig intestines to the backyard to clean them. He rubbed them several times with plant ash and then with coarse flour to remove the peculiar smell of the pig intestines.
The same goes for pork belly. After turning the pork belly over, wash it several times with plant ash and then rub it again with a coarse surface, and it will be clean.
After washing the meat, Ye Qingqing blanched everything in water.
Clean the Ye Qingqing iron pot, sauté the onions, ginger and garlic over high heat, then add star anise, bay leaves, cinnamon, peel and Sichuan peppercorns and stir-fry until fragrant.
After the aniseed is fragrant, add the pig's trotters and large intestine and stir-fry continuously to remove the fat. Then pour the rest of the water into the pot, add water and start stewing.
After the stewed soup is boiled, stew it for another hour. The freshly stewed braised pork is not tasty enough, so it needs to be simmered in the soup for an afternoon. It will be just right when you eat in the evening.
A big pot full of braised pork, let alone inside the Tang family, you can smell the overbearing aroma of braised pork when you walk outside the door.
However, most of the people in the village bought meat at Tang's house. The smell of meat was everywhere in the village, and several families made braised pork.
In the evening, before Tangshan entered the village, he smelled the strong aroma of meat in the village. If he smelled it carefully, there was also the aroma of braised meat.
On the way home, the smell of various meats filled Tangshan's mouth, and he couldn't help but let the big ox walk faster.
As soon as he entered the house, he smelled the rich and tempting smell of braised meat, and Tangshan couldn't help but swallow his saliva.
The dinner was very sumptuous. Ye Qingqing cut off some parts of the braised pork and made a super large braised pork platter.
I also made a stir-fried large intestine with sour beans, which looked very good with rice.
Seeing today's dishes, Tangshan hurried back to the house and took out half a bottle of wine. Such a good dish would be boring if he didn't drink two glasses of wine.
Tang Xiaojing also specially poured a glass of green plum wine for Ye Qingqing, and the three of them happily ate the braised pork and drank some wine.