The Pentium Era - South to North

While Gu Gong, Zhang Xiangbei and the pig-butcher were squatting there smoking and chatting, the apprentice was using a water pipe to rinse the paper case. When the pig struggled on the paper case, all the feces and urine came out. Sprinkle it on the table and the ground beside it.

The people who were kicked out by Lao Bao came back, carrying tables and stools, and two people carried a basket with bowls, plates and chopsticks in them. These were borrowed from neighbors. They moved the tables and stools in Before entering the hall, two tables were quickly placed in front of the hall, and a table was also placed in the kitchen next to it.

This kitchen is a daily kitchen with a gas stove inside. The one in the bungalow outside is a large kitchen. Only when there is a big event like today and the wood stove needs to be used, that kitchen will be freed up. When there are important events in the countryside, dozens of tables are set up at one time. Without such a big pot, it is impossible to cook food at all. Usually, there are just piles of debris there.

After smoking two cigarettes, the butcher stood up and walked to the big wooden barrel. The apprentice also walked over and handed over a scraper. The scraper was made of a piece of iron sheet more than ten centimeters wide, with one side like a scroll. Curled, a handle emerged, and the other side was a polished blade.

When the pig-killer walked over, Zhang Xiangbei also followed him curiously. Gu Gong and Xiao Wu were already tired of watching pig-killers. The two of them were still squatting there, but they changed places and squatted on the steps. Under the porch, looking down here, smoking while watching.

The pig-butcher tested the water temperature with his hands, then picked up a pig's ear and scraped the base of the ear with a scraper. A piece of black hair as wide as the scraper fell off, revealing the white pig skin underneath. .

"That's it."

The butcher said and handed the scraper back to his apprentice, leaving him with the remaining work of shaving the pig hair. The butcher himself walked back to the worker, squatted down and continued to smoke.

Zhang Xiangbei watched from the side. The apprentice was quick with his hands and feet, using a scraper to scrape the pig's hair. With a "squeak", a piece of white pig skin was exposed.

He lifted the dead pig and put it down, or turned it over. From the wooden barrel, hot steam came up, mixed with the smell of urine and a faint smell of pig feces. After the apprentice worked for a while, he had big beads of sweat. It rolled down from his forehead. He was wearing a short-sleeved T-shirt under his rubber apron. The back of the T-shirt was soaked in this winter night.

Zhang Xiangbei thought to himself, looking at the previous journey, it was obvious that the apprentice was busy all the time, and the master never stopped for a moment. This apprentice should be more tired than the pig butcher, why is he killing the pig instead? He seems to need more rest. Where can I sleep?

After thinking for a while, Zhang Xiangbei understood that sleeping is sometimes not just about rest, but also a qualification. Some people can sleep wherever they go, while some people can't sleep no matter how tired they are, such as this apprentice.

The pig butcher didn't look as busy as the apprentice, but all his efforts were reflected in the flash of the knife and the tip of the knife inserted into the pig's neck. If the apprentice wants to learn this, he must do all other tasks first. After learning it, you have done all the hard work that you should do. The butcher feels that you have done enough for him, so he is a little embarrassed to let you continue to do it.

At this time, he will let you touch the sharp knife and teach you where the aorta of a pig is, where the tip of the knife goes in, and how much force you need to use to kill the pig with one knife, causing blood to spurt out and kill the pig. When killing pigs, the moment of killing is the essence of this profession. Everything in the front is preparation, and everything in the back is finishing. That knife is the key.

That knife was not a casual one.

If the insertion is not done well or the position is off, the pig may not be killed. Instead, it will struggle to break free due to pain, overturning the people holding it down, and running around with a knife stuck in its neck. The scene would be too scary. .

Such a thing is not impossible. Zhang Xiangbei saw a similar scene when he was a child.

He remembered that time he was killing a chicken. His grandmother was an expert at killing chickens. Whenever someone in the family felt uncomfortable, looked bad, or had no strength, her grandmother would kill a chicken to replenish him. She firmly believed that chickens are omnipotent. .

Grandma sandwiched the two chicken feet between her thighs, held the root of the chicken wings with her left hand, twisted the chicken head with her right hand, and clasped it with the thumb of her left hand, exposing the chicken neck. Grandma plucked the chicken feathers with her right hand. The place where the chicken feathers are pulled out is where the knife will be cut later. Use a kitchen knife to make a small opening. After the chicken struggles twice, the blood dries and the chicken dies.

While grandma was plucking the chicken feathers, a gust of wind blew the chicken feathers onto the face of grandpa who was sitting on the side reading the newspaper. Grandpa was dissatisfied when he touched the chicken feathers. He glanced at grandma and complained:

"What's the use? You can't even kill a chicken."

After hearing this, grandma got angry, stood up, threw the chicken in front of grandpa and said:

"It's up to you to kill him."

Grandpa retorted: "I'll kill it, I'll kill it, it's just a chicken, what's the big deal."

He stood up and went to catch the chicken first, and finally caught the chicken. One hand held the root of the chicken's wings, and the other hand grabbed the two struggling chicken feet, but he no longer had any hands to kill the chicken. He turned the chicken around a few times, saw a roll of tape, and came up with a plan. He put the chicken on the table, held it down with his elbows, and freed his hands to wrap the chicken legs with tape.

Then he took the chicken and returned to the place where grandma had been sitting. Looking at grandma who was watching coldly, he proudly picked up the kitchen knife and pulled it back and forth on the chicken's neck. The chicken blood spurted out. He thought it was almost done, so he took the chicken. Putting it down, I didn’t expect that as soon as the chicken was put on the ground, I kicked my legs hard. The chicken’s feet were wrapped in electrical glue in front of my grandfather. The electrical glue was not very sticky, so the chicken fell apart as soon as it was loosened.

Next, a terrifying scene appeared. The chicken actually stood up. Grandpa used a knife to pull the chicken's neck back and forth. The neck was almost broken. The chicken's head could not stand up and was tilted to one side. But the chicken Just like this, with his head tilted and dripping blood, he ran around the yard. Zhang Xiangbei and Xiangnan screamed and ran around in the yard for fear of being chased by this terrifying chicken.

In the end, grandpa chased the chicken and chopped off the whole chicken head with a carpenter's ax. The chicken twitched a few times and then died. Zhang Xiangbei and Xiangnan's faces turned pale with fright. Grandma was lying next to her. It hurts to laugh.

From then on, when grandma killed the chicken again, grandpa didn't even dare to sit near grandma. As soon as grandma sat down with the chicken, he immediately stood up and walked away, muttering in his mouth, making up a story for himself about what he was going to do. reason.

The apprentice went up and down, as if giving a pig a bath, and shaved off all the pig's hair. He tied a nylon rope to one of the pig's hind hoofs and tied it tightly, leaving a rope buckle. The apprentice stood upright. He stood up and shouted to the pig butcher:

"Master, it's ready."

The pig-killer came over, picked up the iron hook that hooked the pig's chin in front, passed the iron hook through the rope buckle, blocked the rope buckle with his handle, and hung the hook on his elbow. The pig was lifted out of the barrel. The apprentice put his hand into the water and grabbed a pig's ear. With a strong force, the whole dead pig was dehydrated.

The two men carried the pig to the wooden ladder standing against the wall. Only then did Zhang Xiangbei realize that the ladder was also used for killing pigs.

Lao Bao came over to help. He and his apprentice lifted the pig up. The pig butcher raised the hook above his head and hooked it on the rung of the ladder. In this way, the pig was hung upside down on the ladder with its belly facing out.

The apprentice pulled the plastic water pipe, rinsed the pig, and then took the wooden basin in front of the pig's blood. The pig's blood in the wooden basin had cooled and solidified. It was taken away. He put the empty wooden basin upside down. underneath the pig's head.

The butcher picked up a butcher's knife. This knife was bigger than a butcher's knife, smaller than a bone chopping knife, and had a pointed head. He picked up the pick and pulled it from top to bottom. A stream of hot steam steamed out, and the pig It had been disemboweled, and the originally cylindrical pig now had four trotters spread out, looking weird.

The butcher inserted the knife into the pig's abdominal cavity and continued to pull, while pushing his body forward. After a while, all the pig's internal organs slid down against his rubber apron and fell into the wooden basin below. When the basin was full, the apprentice immediately took away the wooden basin and separated the intestines, liver, heart, loins, etc.

Gu Gong also ran over and went to his apprentice to help clean up together.

The pig hung empty and upside down with its arms and legs crossed. Lao Bao picked up the plastic water pipe. After waiting for a while, when water began to come out of the water pipe, the butcher picked up the water pipe and flushed the water into the pig's abdomen. There, blood and water were flowing freely on the ground.

He turned around and shouted: "Close it."

Someone turned off the water faucet, and the pig killer threw the water pipe aside. He picked up the pick knife, squatted there, inserted the tip of the knife into the pig's neck, walked around sideways, and the whole pig's head came down. He grabbed Holding a pig's ear, he gave the pig's head to Lao Bao, and Lao Bao walked away with the pig's head.

The butcher changed his bone cutting knife, grabbed the pig's foot in the air with his left hand, and slashed with the knife with his right hand, starting from the tail and cutting downwards. When he cut halfway, half of the pig was caught on the butcher's head. On the shoulders, all the way to the end, the pig became two pieces, one on the left and right, one still hanging on the ladder, and the other on the pig butcher's shoulders.

He walked over to the desk, threw the half piece of pig on his shoulder onto the desk, and the pig butcher's work was finished, and he sat aside to drink strong tea.

What's left is that the apprentice will follow Lao Bao's request to take out the necessary parts of the two pieces of pork first, and use a machete to cut the rest into strips of meat.

The two hind legs of the pig must be taken out for curing ham. The apprentice helps to take out the meat from the hind legs to the buttocks. The part of the front legs, the part below the thigh is the pig's feet, and the root of the thigh is the hoof. It is a local custom that when a new son-in-law comes to visit his father-in-law, he will give his father-in-law a pair of hooves. The hooves are also a good thing.

There are also people who pickle the front legs of pigs, but the pickled front legs of pigs cannot be called ham, but called ham or square legs. Some people also pickle the tail part of the pig like ham, which is called ham. Small ham.

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