Rebirth in 1970: I work as an educated youth in a forest farm

In the yard of the Sheng family, there was a large pot, which was filled with boiling water.

Sheng Xiping shouted, and Sheng Xian and Sheng Xikang carried boiling water over and poured it on the dead pig.

Then, Sheng Xiping took a knife and started shaving, cleaning it bit by bit.

After the pig's hair was almost cleaned, he opened the chest, took off the lantern hanging, then chopped off the pig's head, and chopped the whole pig open along the backbone.

The pigs were loaded into the big basin. Zhang Shuzhen and Zhou Qinglan took the basin away and started cleaning the internal organs.

Everything else is easy, just wash it twice. It’s just that the pork belly and intestines need to be cleaned carefully.

Sheng Xiping, holding a knife, separated the pork according to Zhang Shuzhen's request, chopped it into large pieces, and placed it on the chopping board to cool.

Sheng Liancheng carefully cleaned the pig's head, pig's trotters, and pig's tail.

This time, he specially brought some rosin back and melted it to cover the hard-to-clean areas of the pig hair.

When the rosin solidifies, peel it off and clean all the pig hair.

Add water to the large pot again, put the cleaned pig head, pig trotters, pig tail, pig knuckles, cut cubes of meat, pork liver, pig heart, etc., and blanch them all.

After the water boiled and the foam was removed, Zhang Shuzhen added various meat stew seasonings to the pot, poured some soy sauce, and cooked the meat in the yard.

When it's cooked to a certain level, take out the pork liver first. Don't cook it too long. If the heat is too high, it won't be tender. Instead, it will become stale and unpalatable.

Then take out the pig head, split it in the middle while it's hot, then separate the meat from the bones, and continue to fry the meat in the pot.

When the pork is cooked, bring it over while it's still hot. Apply a layer of brown sugar and soy sauce mixture on the pork skin. When the first layer is dry, apply another layer. In this way, the skin will be jujube red, bright and attractive.

In the pot in the east room, big bones are stewed.

When the big bones are stewed to a certain level and the soup is milky white and fragrant, scoop out some and stir it into the pig blood with chopped green onion, minced ginger and meat oil.

This kind of pig blood is fresh and tender, and the blood sausage is most delicious when left in it.

Add the remaining bone soup in the pot directly to the chopped sauerkraut and pork belly slices.

The pork belly shrinks and curls when heated. Sheng Xinyu didn't understand, so he pointed at the meat in the pot and shouted, "Little ladle, little ladle."

"Wait a moment. When the vegetables are cooked, grandma will give you some more scoops to eat." Zhang Shuzhen looked at her grandson with a smile and comforted her.

Over there, sisters Zhou Qinglan and Sheng Yunfang started filling them with blood sausage.

After cleaning the pig's small intestine, carefully tie one end with a thread, and then use a funnel or other tools to pour the pig's blood mixed with bone broth, meat oil, and seasonings into the intestine.

After pouring it for a few times, lift it up and blow it with your mouth to make sure there is no air inside.

As a result, Zhou Qinglan's mouth was stained with blood. Sheng Xinhua, who was squatting beside him, saw this and was so frightened that he took two steps back.

"Mom, why are you still drinking blood?"

After all, the child was still young and didn't understand anything. When he saw blood on his mother's mouth, he thought that his mother had drunk the blood just now.

The children's words made everyone laugh.

"Son, stay away from your mother. Be careful that your mother drinks blood and turns into a female monster."

After Sheng Xiping finished his work, he happened to come over, picked up his son, and went to play nearby.

"Wow, female monsters can eat people."

Sheng Xinhua acted very cooperatively and acted scared, hugging his father's neck tightly, which made everyone burst into laughter.

"Sheng Xiping, just wait, we'll see, I'll let you say I'm a female monster."

Zhou Qinglan was dumbfounded by the quarrel between the two men, so she uttered harsh words and asked Sheng Xiping to watch.

The blood sausage is filled and cooked in hot water in a Western pot.

Zhou Qinglan holds a needle in her hand and pricks the casings to deflate the intestines while cooking.

When the needle goes in and there is no blood when it is pulled out, quickly take out the blood sausage and put it in cold water to pull it out.

The blood sausage is cooked, clean the Western pot, pour all the cut lard into it, and simmer the oil.

When the pigs were unloaded just now, the pig's liver, also known as the spleen, was not cooked with the unloaded items.

Instead, it is cut into pieces, and is then cooked in a pot with suet, water, oil, etc.

By simmering oil, fry the pork liver, then pick it out separately and put it on the plate.

The pig is not big, and two pieces of liver are not much, especially since it is fried like this and there is not even a plate. Zhang Shuzhen added some more oil stains, and then called Sheng Xitai.

"Lao Liu, lead Xinhua Xinyu and the others to eat. The gras is delicious dipped in salt and pepper."

Zhang Shuzhen held the plate and handed it to Sheng Xitai, who was already drooling over there.

These greedy cats couldn't help it from the moment they started to eat meat. They kept poking their heads in there to eat.

When they saw the delicious food, Sheng Xinhua and Sheng Xinyu stopped looking at it eagerly and followed their uncle into the east room.

The three people sat on the kang, each reached out and pinched a piece of sand liver, dipped it in a little salt and pepper, and put it in their mouths.

The fried sand liver has hardened and is particularly chewy, especially when dipped in some salt and pepper, the more you chew, the more delicious it becomes.

"Fourth sister, fifth sister, come here and have a try." Fortunately, Sheng Xitai had a conscience and called sisters Sheng Yunfang and Sheng Yunfei over.

When the two sisters looked at the little things on the plate and then at their two little nephews, they didn't feel embarrassed to eat more, so they pinched two pieces to taste the taste and left.

"You should eat less and give it to Xinhua and Xinyu. It's not embarrassing for you to argue with your nephew when you are the boss."

Before leaving, Sheng Yunfang also gave her brother a few words.

"Oh, I got it." Sheng Xitai nodded quickly and ate a few pieces of sand liver and oil stains. Then he stopped and watched his two nephews eat.

The two little ones didn't care about that. They caught something delicious, so why couldn't they eat it with all their heart?

Thanks to the lack of food, Sheng Xitai and the others ate some more, but at least they didn't eat the two babies.

When a pig is being slaughtered at home, the whole yard is filled with the smell of blood. If it were someone else's dog, it might have been able to stop whining and barking for food.

But none of the dogs in the Sheng family were barking. They were all squatting in front of their dens, tilting their heads and looking at the busy people in the yard.

Sheng Liancheng couldn't bear to see the dogs being so good, so he specially left some bones and threw them to the dogs.

The dogs got the bones, wagging their tails happily, and each took the bones in their mouths and went into the nest to chew.

"These dogs in our family are about to become sperms." Sheng Liancheng couldn't help but praise when he saw how well-behaved the dogs were.

The family started killing pigs at eight or nine o'clock in the morning, and it was not until three o'clock in the afternoon that everything was settled.

Zhang Shuzhen looked at the big bones stewed with pickled cabbage in the pot. The bones were all soft and almost falling off their bones.

So he called Sheng Liancheng and his son and asked them to wash their hands and prepare to eat.

Here, Zhang Shuzhen picked up the blood sausage from the cold water basin, cut off a section with a knife, and put it on the vegetable pile.

Then he pulled the casing with his left hand, took the knife with his right hand, and carefully cut off the blood sausage.

Put the cut blood sausage in a basin, bring it to the edge of the pot, use a spoon to scoop the hot pickled cabbage soup from the pot and pour it on the blood sausage.