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"Ren Tao, let's pick out the meat today, so that we can make sausage and bacon." Dad moved the small square table into the courtyard at the mother's suggestion.
There is no rain today, the courtyard is more spacious and the light is more abundant. After the table is set, the cutting board, kitchen knife, and small pot are moved out one by one.
Today we are going to have a big fight!
Lay a few clean bags on the ground, take out the slaughtered pork, and place them on top.
Today's workload is so heavy that it can be described as the most in recent days! All members of our family are dispatched to specialize in pork!
The pork head meat is first put on the cutting board.
Grandpa picked up the machete, and in a flash of cold light, the pig's head was cut off from the back, revealing the inner part.
There are a lot of bones in the pig's head, and they are very hard. It took several cuts in a row before some of the bones in the skull were chopped into pieces.
"Grandpa, why did you chop the bones to pieces?" Now that the pig's head has been chopped open, why continue to chop the bones inside? I don't quite understand this.
Grandpa stopped the knife in his hand, took a breather, and said: "The bones can only be marinated in salt when the bones are chopped. If the bones are not chopped, the salt will not taste good, and the pig's head will stink if left for a long time."
"You can't remember the year before last? The pig's head was not chopped and the bones inside were not chopped. It was boiled at Sanyeye, and it stinks after cooking." Grandma said with a smile.
In fact, I feel that this is more like grandma teasing grandpa, as if she is hanging the previous ugly incident on grandpa.
"It was a mistake that time, the salt was put in too little, it really stinks." Grandpa replied solemnly.
Seeing the bickering between the two for decades, my parents and I are very happy in our hearts. Of course, we are more happy for our grandparents. The decades-long relationship is still very simple.
Cut off the pig's head, remove the excess bones, put it in a basin, and then start processing the hoof.
The hoof is very large, so it should be cut from the middle to prevent the bones inside from getting smelly.
? Cut along the pork leg bone to reveal the stick bone inside. After the original bulging pork thigh was cut open, the plump muscles were scattered on both sides of the stick bone, rosy and rich in fat, which can be seen for a long time.
The blade of the knife goes down along the lines of the inner thigh muscles, trying to shave off the meat attached to the bones as much as possible.
Then spread out the boneless hoof, and make several consecutive cuts to divide the large muscle into small pieces, sticking together but not breaking, and a perfect hoof is presented.
A kitchen knife and a machete, used together, my grandfather showed me what it means to have a knife like a god.
One cut after another, without pause or awkwardness in the middle, flowing freely, opening and closing, within a few minutes, the second hoof has also removed the big bone.
It took less than half an hour for the four hooves, and all the meat and bones were separated.
The processed hoofs are put into a basin next to the pig's head, waiting for the next step.
The four pig's trotters are the next thing to be slaughtered.
The processing of pig's trotters is relatively simple, directly along the middle of the two fingernails of the pig's hand, and divided into two, simple!
The knife is a machete, one cuts open, two breaks the bone, and three cuts the pig's trotter into two.
There is nothing superfluous, let alone sloppy.
The chopped pig's trotters were also put into the basin for use, and the rest was left to my mother to take over.
Grandpa controls the size and taste of pork, while mother controls the beauty and size of each piece of pork.
After taking the knife and cutting board on the table, my mother started to deal with the remaining pork.
The pork that has been cut into pieces by Master Wang only needs to poke a small hole in the upper part of the meat, allowing palm leaves to pass through, so that it can be hung to dry.
Pieces of pork were put into the basin, and holes had been poked. Every cut is not too much, just enough to let the palm leaves pass through without losing the beauty of the meat.
After the meat is done, there is some water left.
The so-called offal is pork belly, pork liver, pig heart, pig tongue and so on.
These things should also be processed and used to dry, otherwise they won't be stored for long.
Grandpa took the pork aside, and he needed to complete the rest of the pork.
Grandpa calculated the weight of the meat, then weighed the salt, and began to massage the pork. There are three liang of salt for a catty of pork. This is Grandpa¡¯s own secret recipe, and it can never be wrong.
The surface of each piece of pork should be evenly sprinkled with salt. Salt can not only make the meat more flavorful, but also preserve it well. Pork that has been touched with salt is the first step in bacon.
Grandpa held the pork in one hand and the salt in the other, sprinkled it on the pork, and thenKeep rubbing your palms, and rub the salt into every crevice of the meat.
The meat wrapped in salt was placed in a basin, one by one, and the ruddy meat looked crystal clear after being smeared with salt, like a white gauze, faintly visible.
Two full pots of meat! Sure enough, he didn't have the reputation of throwing away more than 300 catties of big fat pigs!
The salted pork was carried to grandma's bedroom and left for a few days, waiting for it to taste.
As for why I put it here, I asked my grandparents specifically, and the final answer is: it is not safe to put it outside, it is easy to lose, and the ground in the countryside is also prone to tides. If you want to put it indoors, why not put it in other rooms is even more interesting.
There are not only cats in the house, but also mice, both of whom are experts at stealing pork, so they cannot be allowed to meet meat alone.
Put it in the bedroom, and it can respond in time if there is a little noise when sleeping.
After the pork is removed, the table becomes wider here, which is also convenient for mother to play.
Starting with a kitchen knife, cut the pork liver into two-finger-wide strips, cut the pork loin, and cut it in half.
Throw the chopped pork liver, pork loin and pork tongue into a small basin, sprinkle with chili powder, pepper powder, salt and spices, and keep kneading to coat each piece with seasoning.
After wrapping the seasoning, put it in a basin, and then make the pork belly.
Grab the remaining seasoning in the basin and apply it on the surface of the pork belly; after the application, tie the pork belly with a rope, tighten it, and put it in the basin as well, and then leave it to time. Similarly, like bacon, it takes a few days to taste.
After most of the pork is processed, the large bones that have been shaved off have piled up in a pile, and this is dinner tonight!
?Clean up the big bones on the table, wash them with clean water first, and boil them in the pot first to remove impurities.
Take it out and add water, after the high heat boils, pour in the snow peas and kelp, turn to low heat and simmer for 2 hours.
A pot of perfect big bone soup, the soup is milky white, not greasy, the kelp is soft, and the snow pea powder is soft, all of which are good for drinking!
The meat on the stewed big bone is very fragrant. The so-called bone meat refers to this bit of meat.
Although there is not much meat, it tastes like this!
After eating the meat on the bones, take two mouthfuls of bone oil. The delicious and mellow taste is really unstoppable! (Remember the site URL: www.hlnovel.com - Didn't finish reading? Add this book to your favoritesI'm a member and bookmarked this chapterCopy the address of this book and recommend it to your friends for pointsChapter error? Click here to report
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