He was betrayed at the beginning, from a cake seller to a wealthy person

When Lu Yan entered the yard, the pigs had already been killed. Both Lao Wang and Lao Li were experienced pig butchers. The pig blood was basically collected into the basin and was not wasted. There was not much blood on the ground.

Lu Yan took the big basin away and asked a few people to quickly deal with the pig. Later she would cut it open and take out the water.

After the pig is killed, its hair will be shed. Usually, you boil several pots of boiling water and pour it on it. At this time, the hair will be much easier to shed, and you can just scrape it again with a knife. After shaving, you can cut the pig open and separate the meat from each part.

Lu Yan was handling a basin of fresh pig blood. She first ground the Sichuan peppercorns into powder, chopped the green onions and ginger into powder, stirred them into a bowl of water, and then took a bowl and beat a few eggs into it. Pour all the onion, ginger, and beaten eggs into the pig blood, and season with salt and pepper.

The pig blood was ready, and the pig was almost cut open. The offal was put into a large basin. Lu Yan went over to pick out the pig intestines, which were the best for stuffing blood sausage. She turned it over, rubbed it with flour, and tied the tail tightly with a rope, and it was ready to be stuffed.

Filling blood sausage is much easier than filling meat sausage. Plug in the funnel and slowly pour the mixed pig blood in. After pouring, tie the mouth tightly with a rope and tie a few times in the middle. The blood sausage is filled. Bring water to a boil in a pot, add the stuffed blood sausage and cook until it solidifies on its own.

While the blood sausage was cooking, Lu Yan went out to clean up the offal. The offal had to be cleaned up first and could not be left there, because the smell was too strong. The heart, liver, lungs and large intestine were washed several times and thoroughly cleaned. Lu Yan used the old method in Hengzhou to braise the offal directly. The overbearing and rich aroma drifted out of the kitchen and instantly covered the fishy smell in the yard.

The cook at Jinshan's house stared straight-eyed, seeing Lu Yanshou using the smelly sesame water to make a pot of fragrant and tempting delicacies, and couldn't speak with excitement.

Lu Yan said half in Beidi language and half in gestures: "I can make it like this using a lot of spices unique to our Dali calendar. Those of you who don't grow them, I will make a special spice bag for meat when I go back. Then you can look for it directly." Just buy it ready-made."

When Lu Yan put the offal into the brine, the others cut the pork into pieces. Since the pig was killed, the butchering dish had to be made.

The soul of the pig-killing dish is not pork, but sauerkraut. Almost every household in Liaozhou pickles sauerkraut, because the winter is long and fresh vegetables cannot be kept, so they pickle everything they can, including cabbage, radish, and Chinese mustard greens. They are much more professional than Lu Yan. Lu Yan was also happy to save trouble, so she bought a large jar directly and brought a lot this time.

The sauerkraut used for killing pigs and the sauerkraut used by Lu Yan to pickle fish are two different things. The sauerkraut in Liaozhou is pickled with cabbage. Wash and cut the sauerkraut into thin strips and set aside. Fresh pork belly is cooked directly in a pot of water and sliced ​​for later use. Slice the cooked blood sausage and set aside.

Heat oil in a pan, add onion, ginger and star aniseed, stir-fry until fragrant, then add sauerkraut and stir-fry. Stir-fry the sauerkraut until it is half-dehydrated, add the pork broth, add the sliced ​​pork belly, simmer over low heat for at least 15 minutes, then add the sliced ​​blood sausage, and serve when the pot boils again.

The butcher's dish is eaten with garlic sauce, which can be prepared while the meat is stewing. Mash the garlic, add soy sauce and sesame oil, and serve in a bowl for dipping.

Some families put vermicelli and meatballs in the pig-killing dishes. Lu Yan hasn't made vermicelli since she came to Liaozhou, so she didn't put them in. But if she makes them in the future, she can sell them here.

As for the meatballs, Lu Yan likes fried meatballs. The fried meatballs can be eaten directly and can be made into various dishes, such as sweet and sour meatballs, instead of cooking them in the butchered vegetables.

There were two big pots on the stove, one was stewing braised offal, the other was stewing sauerkraut and pork. Lu Yan took another big piece of meat and chopped it up to make meatballs.

Chop the minced meat into small pieces and add onion and ginger water, pepper powder, soy sauce, salt, flour and the starch Lu Yan brought over. Roll them into balls on your hands and fry them in oil until they are brown and crispy. Take them out and fry them again. The fried meatballs are ready.

While Lu Yan fished the meatballs out of the pot, she gestured to the cook of Jinshan's family: "The white stuff in the fried meatballs is called starch, as well as the sauerkraut in the stew. You can buy them from Zhe Mu."

Lu Yan fried the meatballs, and also prepared the braised pork and pork veggies. Although there were only three dishes, each one was a big pot, and the whole table was filled with it.

During the meal, Lu Yan, Zhe Mu and five Beidi merchants sat together. Their faces turned red as they ate, and they praised Lu Yan highly.

Only Zhe Mu was used to eating what Lu Yan made, and he even started to make requests: "This meatball is delicious, but I think your sausage is better. When will you make that?"

"You can't do it yet. It's not winter yet, and the temperature is not cold enough." Lu Yan explained, "It needs to be air-dried for ten days after filling. It won't last at this temperature. I'll make it for you when it gets colder."

Zhe Mu became happy and said, "Well, you can do it when it snows for the first time this year."

Lu Yan nodded and agreed.

Jin Shanze asked Lu Yan directly: "My cook has been learning from you in the kitchen for a long time, has he mastered it?"

Lu Yan smiled and said, "Today's dish is not difficult. You don't have the spices for the braised meat here. I will prepare them later and you can just buy them from Zhe Mu."

When they heard that there were ready-made spice bags available for purchase, not only did they not think Lu Yan was mean, they also applauded and cheered.

Lu Yan added, "We haven't used up all the pork yet. We still have half a head left. I will make a few more difficult dishes later. It doesn't matter if the chef can't learn it. There are so many restaurants here. He will learn it after watching them all."

When the remaining families heard this, they immediately sent cooks over to learn. Lu Yan later made braised pork, Dongpo pork elbow, short crispy pork, sweet and sour pork loin, and smoked the pork head. In addition to the braised pork, croquettes and sauerkraut stewed white meat from the first day, there are five cooks always following behind.

By the time they reached the last restaurant, the five chefs had already memorized the preparation processes for these dishes.

Lu Yan nodded with satisfaction. With these dishes, they should be able to handle all parts of the pig by analogy. She finally didn't have to worry about her good pork being ruined.