With millions of fans in the live broadcast circle, the actor begged me to cook

Chapter 288 Killing a Pig~
The effect of this video is better than Zuo Qiongqiong imagined, probably because it just caught up with the current popularity, and the overall picture is relatively relaxed.

When digging potatoes by themselves, many people just wanted to go into the live broadcast room to decompress, and this kind of video just fit their preferences.

The weather is getting colder, and when I woke up in the morning, the water in the yard showed signs of freezing.

The water pipes in Zuo Qiongqiong’s house were packaged, and he was not worried that they would freeze, but the water pipes at the pigsty’s side were not working, and the exposed parts on the ground were frozen.

When carrying pig food to the pig, an idea suddenly appeared in Zuo Qiongqiong's mind, if it doesn't work, just kill the pig?

Acting is worse than moving, Zuo Qiongqiong immediately called Sister Li and asked where there was a place to butcher pigs.

Pork raised by oneself can be eaten by oneself, but it cannot be sold, which is illegal.

If you can't finish it by yourself and want to sell it, you must go to a qualified slaughterhouse for slaughter.

In order to ensure food safety, pork sold abroad must be inspected for epidemic prevention.

It would be unrealistic for Zuo Qiongqiong to kill these pigs by himself. Besides, there were so many pigs that he couldn't finish eating them in a short while.

After Zuo Fan's holiday, several people will go to record variety shows, and keep these pigs in mind.

It's better to kill them all, and if you want to raise them again next year, you can buy a little piglet.

As for the little guinea pig sent by Lu Qingze, its appearance is no longer recognizable now, except for the same length, it is about to become a little fat ball.

Finally, Sister Li got the phone number of the owner of the slaughterhouse, and the other party was willing to come and take the pigs away for slaughter, saving Zuo Qiongqiong from asking for help.

Lu Qingze returned to Beijing, Zuo Qiongqiong was very boring during this time, but gradually became familiar with Wen Shuning.

The other party will find her on WeChat from time to time, and sometimes send her something.

Zuo Qiongqiong was surprised at first, but when he realized that the other party was not malicious, he still accepted it.

Early the next morning, Zuo Dafu's family came to help. Zuo Qiongqiong negotiated with the slaughterhouse that the other party could help butcher one at home and take the rest away.

It takes a lot of effort to kill and shave pigs at home, and they have to start cleaning before dawn.

It was the first time Zuo Qiongqiong saw a pig butcher, and when he wanted to go to the front to join in the fun, the pig fell down.
In Yunnan, there are two shocking dishes at the pig-killing banquet, one is raw pig skin, and the other is mixed with raw meat.

Raw pig skin means that after the pig is killed, the straw is lit next to the pig. The flame will roast the pig skin half-baked. You can peel it off and cut it into shreds. You can eat it directly, or get some dipping water.

Zuo Qiongqiong is very courageous, but he still hesitates when encountering this kind of raw food.

Pour boiling water directly and shave the pig hair.

As for the raw meat, it was said to be delicious and sweet, so Zuo Qiongqiong didn't dare to try it, so he just squatted aside and watched the professionals cut open the pig's belly, each piece of meat was properly divided.

The four legs are removed, then the ribs, the backbone, and the pork for each part.

Zuo Qiongqiong originally wanted to show the audience this lively scene, but the scene was too busy.

The pig's head is more difficult to handle. Prepare a fire to burn off the outer hair, and clean the hair that is not easy to remove in the gap of the pig's trotter.

After the meat is roughly divided, it is time to start cooking today's pig-killing rice.

This was the first pig-killing meal this year, and it was also Zuo Qiongqiong's first time participating in a pig-killing feast, especially since he was the one in charge today.

Lift out the biggest pot in the house and boil lard in the yard.

Zuo Qiongqiong was worried at the beginning that he would not be able to finish eating, so he did not choose the fattest pig, which was of medium build.

It turned out to be quite fat, and people nowadays don't like such fatty pork, so Zuo Qiongqiong thought about directly boiling the fat into lard, which would also be convenient for storage.

Pork suet and fatty meat are both acceptable, cut directly into uniform pieces, some people will blanch it first, but this is a pig like Zuo Qiongqiong, and it has just been killed, so there is no need to spend that effort.

Add a little water to the pot, put the fat meat and lard suet in, and then use a high fire to boil the water inside, and the lard inside will slowly come out.

Zuo Qiongqiong adjusts the fire to medium and low to prevent the lard from becoming mushy. When the pork feels that it is about to boil dry, add a little scallion and sliced ​​scallion, which can effectively remove the fishy smell.

Then continue to boil, and the moisture in the onion and ginger should also be fried, otherwise the lard will easily stink if there is moisture.

There was quite a lot of lard in this pot, and when Zuo Qiongqiong felt that it was almost cooked, she took out the small jar she had prepared.

Put a few grains of soybeans and a few peppercorns in it, filter the boiled lard and pour it in. After cooling down naturally, it will become fragrant and white.

After almost all the lard in the pot is filled, press out the lard in the remaining oil residue with a spatula, boil it dry and sprinkle with sugar or salt and pepper. It is a good appetizer.

Zuo Qiongqiong carefully put the jar of lard aside, and in the future, he would eat rice with lard and stir-fried small vegetables, which would be delicious.

Fresh pork is delicious in any way.

Put the cut meat directly into the water, add salt, bay leaves, star anise, and simmer slowly.

Pork belly, pork ribs, pig ears, a big pot full.

While simmering slowly, Zuo Qiongqiong was preparing to fill the sausage with blood.

Zuo Dafu has already cleaned up the place where the blood sausage is used. The main thing is to wash it with salt, and finally wash it until it is very translucent.

Put the minced green onion, ginger, and garlic into the pot, wash it with the hot soup of the stew to stimulate the fragrance, season with salt and monosodium glutamate, if you are afraid of fishy, ​​add a little thirteen spices.

When the temperature of the hot soup cools down, the chopped green onion, ginger and garlic can be used up, and you can take it out directly, which will make the blood sausage more beautiful.

Beat in an egg, a spoonful of cooking oil, pour in the pig's blood and mix well, then pour it into the casing.

It should be noted that when receiving pig blood, put some water in the basin first, which can be salt water or aniseed pepper water, and keep stirring to destroy the fibrin in the pig blood, so that the pig blood will not coagulate in advance .

Zuo Qiongqiong filled it up to [-]% full and tied it with cotton thread.

The blood sausage will swell during the cooking process, and if it is filled too full, it will easily crack.

The timing of the blood sausage is also very important. When the water is boiled, add the blood sausage, cook for 10 minutes on the lowest heat, and then turn off the heat and simmer for a while.

Prick it with a toothpick, if there is no blood coming out, it is cooked.

The cooked blood sausage must be eaten while it is hot. Whether it is dipped in sauce or stewed noodles with sauerkraut, the taste is tender and smooth, and you will never forget it after eating it once.

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(End of this chapter)