Who knows! As soon as I returned to the mountains to farm, I encountered a natural disaster.

The pig now only weighed about a hundred pounds, and it took two people a lot of effort to finally push it down. The howling sound resounded throughout the meadow, making all the pigs in the pig pen tremble. trembling.

Mu Xi quickly took out a hammer and knocked it unconscious twice. This was smoother than they had expected, at least they didn't need to use a gun.

This was the first time for both of them to kill a pig, but they had seen some before.

The water had been boiled in the big pot in advance, and the pig's blood was drained out by making a cut on the neck, and then the hot water was brought over to remove the pig's hair.

The weather is cold, and the hot pig blood has a white air when it flows out.

Zhao Yeqing's hands were a little red from the cold after standing outside for a while. He warmed his hands with the steaming heat on the vat of hot water before he started shaving the pig hair.

The skin of most wild boars is dark gray, but I don't know if it's due to breeding. The color doesn't look as black as the pure wild wild boars I've hunted before, but more like dark brown.

After scalding the outer pig hair with boiling water, it is easier to remove than expected. It is not as hard as pure wild hair, and the cortex is softer.

After shaving the pig's hair clean, Mu Xi took out a sharp knife and slashed the pig's belly from top to bottom.

The meat inside is very different from wild boar.

The original wild boar skin was almost all lean meat, with very little fat, almost negligible.

But when the belly of this farmed wild boar is cut open, what is exposed is obviously different white fat. It looks very similar to the domestic pigs in the past.

After Mu Xi took out the internal organs, he began to cut the pork. The two of them moved very quickly. After quickly cutting the meat, they immediately moved the meat to the kitchen.

The internal organs are also cleaned as quickly as possible.

While Mu Xi was cleaning the internal organs, Zhao Yeqing immediately lit a fire, set up the pot, put in water and waited for it to boil, then turned around and cut the steaming pork into slices.

The two of them had almost no communication during this operation, but they had a tacit understanding of what to do.

What they do is the most anticipated pig-killing dish when killing pigs.

The butcher dishes here are different from those in the Northeast. The butcher dishes in the Northeast include blood sausage, sauerkraut, and pork liver and pork intestines. The butcher dishes here do not use sauerkraut, nor are they made of blood sausage, nor are they made of pigs. Large intestine is pig small intestine, also called powdered intestine in Guangdong Province.

This rice sausage is white and powdery after being washed, and the grease in the inner layer is carefully scraped off. After being boiled, it is even more delicious than the large intestine.

Then use the still warm fresh pork, add pig blood, liver and small intestines and boil them directly.

Fresh pork is different from the ones bought in the market. After being boiled directly, it not only has no fishy smell, but also has a hint of sweetness. The whole pot of soup after cooking the meat is fresh and sweet.

Once cooked, sprinkle a handful of fresh garlic leaves over the noodles.

Mu Xi didn't need to call Zhao Yeqing this time. After smelling the fragrance, he consciously put down what he was doing and sat next to the fire pit.

It's cold now, so I eat next to the stove and warm myself by the fire while eating.

Zhao Yeqing couldn't wait to use her chopsticks for the pork first. She was most curious about the taste of the pork from the farmed wild boar.

Although it is different from wild boars, the fat of this pig is relatively thick, but it is still worse than that of domestic pigs. However, because of this, the pork belly of this wild boar is evenly fat and thin.

In most pork belly, the amount of meat that can reach the fifth grade is very small, and the third grade pork belly is not much, and most of them are fat meat. This is a common problem of pigs raised on feed.

As for this pig, the proportion of fat and thin is very even, and the five layers are distinct. One point more is fatter, and one point less is leaner. The best piece of meat has seven layers evenly distributed between fat and thin.

Zhao Yeqing was amazed when he first tasted it. He didn't know whether it was because Mu Xi had been castrated or because he had been raised well.

This pig doesn't have any of the original wild boar's unique fishy smell. The meat is sweet, tender and chewy, no worse than the black pork from Paoshan.

Then there was the vermicelli sausage, which had a crisp and tender texture and was not chewy at all. Zhao Yeqing nodded inwardly as she ate it. She only cooked a little and the rest would be used to make soup with chestnuts next time, which was the most delicious way to eat it. .

Pork in clear soup will always taste a little greasy after eating too much. Mu Xi took a small bowl, poured some boiled soy sauce and garlic oil into a dipping dish, and dipped it in a little. The freshness and sweetness of the soy sauce can enhance the taste of the pork to a greater extent. Sweet, with a hint of garlic.

After all, if you eat meat without garlic, the flavor will be reduced by half.

They now use light soy sauce without any worries. These are all collected and will expire soon if they are not used again.

Zhao Yeqing was full. He touched his bulging belly and picked up the cup of malt tea that Mu Xi had prepared in advance.

"After we plant soybeans next spring, we will arrange soy sauce."

If you want to make a variety of dishes, it's still not possible without soy sauce. Only the seasoning of oil and salt can be eaten and made delicious, but the variety is still limited after all.

The two of them had full bellies, and several dogs and three leopards were also full of food, and their mouths were full of oil.

A pig weighing over a hundred kilograms ended up with nearly eighty kilograms of pork.

Zhao Yeqing thought about it carefully and found that it had been three years since the last time she ate pork without any fishy smell. In the past three years, she had been unable to cook many dishes made with pork. Now she had to eat it to her heart's content. OK.

Today at noon, the whole family ate ten kilograms of meat. Mu Xi threw the bits and pieces that he didn't want to eat to the leopard, and then divided the meat evenly into pieces, freezing those that should be frozen and wiping and hanging them. Those who went to the fire pit to smoke bacon were also hung up.

I was full at noon, but I was eating meat instead of cooking, just to digest it faster at night. After all, I had to eat another New Year's Eve dinner.

This year’s New Year’s Eve dinner is similar to last year’s, except that there are many more pork dishes on the table.

Fried crispy pork, braised lion head, sweet and sour pork ribs... and the must-have fish every year.

If you can't finish the fish, you have to leave it until the next day. Unlike last year, you had to find a way to put it high up to prevent animals at home from eating it. This year, you can just put it in the refrigerator and close the door.

After the New Year's Eve dinner, she was afraid that the leopard sleeping in the brick wall would sneak in and eat the bacon hanging on the fire pit at night, so she locked the kitchen before the two of them went back to the room to prepare for the New Year's Eve.

I ate too much at noon, which led to the New Year's Eve dinner being served relatively late. After eating, it was already past ten o'clock in the evening when I returned to the room.

It wasn't time to turn on the floor heating yet, but it was the Chinese New Year after all, so Mu Xi lit up the fireplace in advance.

Their equipment is now very flexible. If you don't open the ash pit cover and light a fire on it, it will still be the same fireplace as before. If you open the ash pit cover and light a fire in the stove below, it will be floor heating.

The night wind was blowing loudly. Mu Xi covered Zhao Yeqing with a rabbit blanket on the rocking chair, watching videos and waiting for the New Year. Then he walked over and bolted the window that was only closed but not bolted tightly.

As soon as I walked to the window, I saw crystal particles falling on the windowsill.