animals.

The little guy ran over and stood on the wall of the pigsty, looking at the two pigs inside, humming and meowing several times.

"What are Dundun doing?"

Chen Yan was a little confused and thought Dundun was going to jump into the pig pen.

Shen Jiayue smiled and said:

"As for the training, every little animal that comes, whether it is a chicken, duck, fish, goose or a big fat pig, must be given a training... By the way, Yan Bao, you haven't eaten pig meat yet, have you? The pig will be killed tomorrow morning, so you can

Feel the joy of killing New Year pigs in the countryside."

Kill a pig?

Chen Yan had never experienced it before, so she became interested as soon as she heard this.

"What time is the pig slaughtering? I have to set a time to come over and take pictures... Do your cameras have electricity? If they are out of battery, charge them. I have nothing to do anyway. I will take pictures of the whole process of killing pigs and birthday banquets in the countryside. I will make a photo later.

Documentary."

As the CEO of a media company, Chen Yan has a strong sensitivity to audience preferences.

In many places, the custom of killing New Year pigs has been lost, and everyone can only enjoy it online during the Spring Festival.

Birthday banquets in rural areas are even less common. Nowadays, they basically buy a cake and have a meal with the whole family, without the grandness of birthday celebrations in the past.

Now, it's time to fill this gap.

When Shen Jiayue heard this, she thought it would be good to take a photo, so she said:

"Okay, okay, I'll shoot with you. Call me when you wake up tomorrow morning, and I'll call you when I wake up. Let's come over here together... I'll charge the camera first, so don't delay me then."

In the evening, the whole family started to have dinner.

Lin Xu cleaned the chicken offal from the roast chicken in the afternoon and made a pot of stewed chicken offal.

The dry yellow sauce is boiled with rice wine, stir-fried with lard until fragrant, and then the chicken offal is put in and simmered. The sauce is rich in flavor and the chicken offal is also delicious. It can be eaten with both wine and rice.

"This dish is good and delicious."

Chen Meiliang picked up a piece of chicken intestines with chopsticks and put it into her mouth, then took another mouthful of rice. The aroma of the sauce and the elastic texture of the chicken intestines went well with the rice.

Lin Xu is not interested in chicken intestines, he prefers to eat chicken gizzards.

The chicken gizzards braised in sauce are fragrant and have the unique crispiness of chicken gizzards, which is very chewy.

After eating and taking a bite of rice, it’s a satisfying experience.

While everyone was eating, they were discussing the arrangements for the birthday banquet.

There will be about five tables of guests tomorrow, and the private room upstairs is just big enough to sit down.

The dishes for the birthday banquet have been decided, and the drinks have been purchased. Instead of ordering a cake, we will eat birthday peaches.

Make a big birthday peach, ask the old lady to cut it, and then distribute the small birthday peaches inside to each table. This way it is not wasted and relatives can have a taste.

"Xiao Xu, how many small longevity peaches are there in a big birthday peach? Is it not enough?"

Lao Shen always likes to pursue grandeur, but he is worried that the food will not be delicious enough, and based on the size of the longevity peaches made in the store last time, it is indeed a bit insufficient.

Lin Xu said:

"The longevity peaches this time are bigger. They can hold ninety-nine small birthday peaches. Twenty of them are divided into one table, which is definitely enough to eat."

Not only are there more longevity peaches, but they are also bigger. This means that the diameter of the longevity peaches we will be making tomorrow is about seventy centimeters.

Such a size is rare throughout the country.

When Mrs. Lin heard this, she immediately felt sorry for her grandson:

"If it's so big, it won't be too tiring to cook. My dear grandson, why don't you make it smaller? It's too big to eat and it's a waste."

Lin Xu said:

"It's okay, grandma. If we can't finish it, we will share it with the employees. Whoever eats it tomorrow will share your blessing. This is a good thing."

After the meal, Lin Xu returned to the kitchen and took out the roast chicken soaked in the stew soup to take a look.

The stewed soup this time has been specially lightened a lot, in order to allow the chicken to soak for a longer time, so that it tastes more mushy and more delicious.

In order not to miss the filming tomorrow morning, Shen Jiayue and Chen Yan deliberately went back early to rest.

However, the next day, at four o'clock in the morning, the alarm clock woke Lin Xu up, but the good baby beside him was still sleeping soundly and did not respond to the alarm clock at all.

We agreed to call each other, but Chen Yan didn't call either, so she probably didn't wake up either.

Lin Xu tried to push the good baby twice, but she showed no sign of waking up. Instead, she turned over and swept the quilt away.

Lin Xu: "..."

I guess you can’t get up.

He put on thicker clothes, put on a thin down jacket after washing, went out quietly, and then drove an internal commuter car down the mountain from his residence to the gate of the scenic spot.

At this time, the place was brightly lit, and Lin Hongqi, Chen Meijuan, Zhang Chunsheng, Jia Xingwang, Shi Wenming, and Chen Yuejin, who came to join in the fun, were all in place.

The same trick of killing pigs before was done again.

Lin Xu parked the car at the door, came to the yard, set up all the cameras, then put on a camouflage uniform for work, and started killing pigs.

Kill the big pig first, open the small door of the pig pen, pull the pig out with an iron hook, push it down quickly, and then lift it to the pig killing platform.

Lin Xu stabbed the pig's heart with a knife. After bleeding, he used an air pump to inflate the pig. When the whole pig was swollen, he began to shave.

The whole process was clean and neat, without any sloppiness at all.

Shi Wenming said with emotion:

"I thought Xiaoxu was very efficient last time I killed pigs. I didn't expect that this time I would be even more efficient. With this efficiency, it's not a problem to kill a hundred pigs a day."

Lin Xu said while shaving the pig:

"Now I just use my momentum. If you repeat this kind of thing a few times, you will lose your strength."

After shaving, the pig's belly was cut open and the internal organs were taken out. Uncle Chunsheng immediately carried it away and packed it away. Then he removed the pig's head, trotters and other parts, then used a splitting knife to separate the whole pig, hung it up, and started

Split.

The pig is very fat, the meat is trembling, and the suet in the belly is also very thick.

Lin Xu said while busy:

"Uncle, save the meat you want to use and start making jar meat with the rest later."

The fresher the pork used for jar meat, the better. However, before cooking, the pork needs to be marinated with salt to remove excess water and make the meat firmer. It also makes the pork more flavorful.

Shi Wenming agreed:

"No problem."

There is a lot of meat, a big fat pig weighing more than 200 kilograms, and some extra meat will be cut off from the little pigs later, so it will never be finished.

Not long after, Shi Wenming prepared the pork for the banquet and the meat for the employee canteen, and the rest was made into jar meat.

Lin Xu took a kitchen knife and cut all the bone-free meat into cubes with a side length of 12 to 13 centimeters. He cut the pieces and put them into a basin. According to the standard of one pound of salt per pound of meat, he sprinkled a few packs of large grains of sea salt into the basin.

.

Stir evenly so that the surface of each piece of meat is coated with salt particles.

After doing this, cover the lid, lift the basin to the corner of the kitchen, and start marinating.

You can take it out and clean it tomorrow morning, and then start making Hanyuan jar meat.

After this pig was properly handled, everyone pulled out the smaller pig and killed it.

But the pig couldn't be divided. Lin Xu hung it up directly after disemboweling it, and began to change the knife for the roasted pig. Using fresh pigs to make roasted pig, both the taste and texture are better than cold fresh meat.

While everyone was busy working, the door to the room not far away opened, and several old people and the sleepy-eyed Dundun got up.

The old man is a light sleeper and wakes up when he hears movement.

But Dundun looked like he hadn't woken up, his expression was full of anger, and he obviously felt like he was getting up.

But less than five minutes after it got angry, Chen Meijuan brought a plate of freshly steamed pork liver mixed with pig blood to it:

"Have a try. It's specially prepared for you. It's ready right after death."

The little guy lowered his head and smelled it, then stuck out his tongue and took a taste. The excitement on his face suddenly disappeared, replaced by a deep surprise.

By the time it had eaten and drank enough, it was already bright.

At this time, Shen Jiayue, who had agreed to get up at four in the morning, woke up leisurely...

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Chapter completed!