Fu Yu followed Wu Bowen and walked closer, and immediately saw the invited sheep butcher holding the sheep's neck between his legs with his feet.
This position is quite professional. It prevents the sheep from seeing the movements of the sheep killer and reduces the intensity of the struggle.
The sheep has been bled and skinned.
Just this method...
For normal peeling, the middle part should be processed first, and then the upper part and tail part should be processed.
However, the sheep-slaughtering master didn’t know whether it was a matter of personal habits or a lack of skills, but he ran towards the sheep’s head from the very beginning.
Today, if someone else comes to help him, Fu Yu will not rush to help.
He and Wu Bowen have been very close since childhood. Although the two are not related by blood, Wu Bowen has been very kind to Fu Yu since he was a child. When they meet after school, they will always secretly give him something. Pocket money, sometimes when I go out to play, I will ask Fu Yu to follow me.
When Fu Yu dropped out of high school and was feeling uncertain, Wu Bowen specially called him over to his house and cooked him a bowl of braised pork. The two of them sipped beer and chatted while eating.
Fu Yu will never forget the memory of that day in his life.
In Fu Yu's heart, Wu Bowen was his brother-in-law, and he never regarded him as an outsider.
Fu Yu saw clearly the operation of the sheep slaughtering master, and hurriedly stepped forward and said: "Master, please wait before taking action."
As soon as these words came out, everyone immediately turned to look over.
The master sheep butcher was originally focused on the work at hand. Hearing this, he also stopped and looked at Fu Yu.
Fu Yu hurriedly stepped forward and said: "When skinning, start directly from the sheep's head. It is easy to leave the skin on the sheep's skin. Do you have a kitchen knife? Pass me one."
He said, stepping forward to help.
Wu Bowen hurriedly stopped the person: "Change your clothes first, this is not good. It will get dirty later and you won't be able to wash it out."
Fu Yu knew that he would come over to help with the live sheep. When he came, he was wearing the old clothes that Fu's father used to work.
Hearing this, he looked at Wu Bowen, obviously he had something to say to himself.
Fu Yu followed Wu Bowen into the house.
Wu Bowen randomly found an old piece of clothing and handed it to Fu Yu: "The eldest son of your Grandpa Hou's family is slaughtering sheep outside. He works in the slaughterhouse, but now most of the work in the factory is to slaughter pigs, and It’s all a machine assembly line. No one I know knows how to do this job. He just came over and tried to help. He was not very professional."
"No one wants this sheepskin. If it breaks, it will break. It's okay. Just don't follow suit. This job is too dirty. After a while, he will finish it. You can take away a leg of lamb, as well as lamb chops and haggis." Take some. Leave some for your parents when the time comes, and you can take some away. This is good stuff. It’s an authentic big-tailed sheep. You can’t even get it if you want to eat it.”
Fu Yu was a little moved after hearing Wu Bowen's words.
Wu Bowen called him over. He was not helping with the work, but he just wanted him to wait for a while to clean up and go back with some mutton.
It was like this in normal times. If Wu Bowen had any good things, he would always think of sending some to Fu Yu's family.
Whatever delicious food Fu Ma cooked or bought, she would always leave a portion for Wu Bowen and his wife.
The relationship between people is sometimes not entirely maintained by blood ties.
Dad Fu didn't have any close relatives, but he and Wu Bowen had been closer than brothers for so many years.
Thinking of this, Fu Yu directly put on Wu Bowen's old clothes and said nonsensically: "Uncle Wu, although I don't know how to butcher sheep, I am quite good at dividing the meat, and I am also good at skinning. I have learned it from the chef in the store, so let me do it. This sheepskin is a good thing, and it will be delicious when used for wine and dishes."
When it came to food, Wu Bowen's attitude immediately became less firm.
He temporarily found Boss Hou to come over to help with the live sheep, and he was totally enthusiastic about coming to work.
If Fu Yu can really help, it will definitely be a good thing and both parties will be happy.
Wu Bowen was worried that Fu Yu would leave in the afternoon, so how could he let someone do such dirty work here.
Originally, he was thinking that after Boss Hou finished packing the live sheep, he would give the mutton to Fu Yu and ask him to carry it back.
Otherwise, with Fu's father and Fu's mother's character, they would definitely have to reject him for a long time.
When Wu Bowen thought of that scene, his scalp went numb.
He had always regarded Fu Yu as his junior, so when he heard him say that he knew how to pack live sheep, he stopped being polite and nodded: "Okay, if you can do it, give it a try."
Fu Yu got dressed and followed Wu Bowen into the yard.
In fact, Boss Hou has never killed a sheep before, mainly because no one around him buys live sheep, and his usual workplace is to handle live pigs and operate a water machine.
From slaughtering to cutting, everything is done on an assembly line.
I came here to help today because Wu Bowen came here and there was really no one around him who could do the job.
Boss Hou has always been enthusiastic and agreed to come over and give it a try.
However, although he had never killed a sheep before, he knew the specific operation somewhat.
It's just that skinning is really a craft job, and the results you want and do are often not satisfactory.
Before taking the knife, he didn't expect that the sheepskin would be so difficult to handle.
The blade of the knife slipped uncontrollably when peeling.
It was a bit difficult to squeeze it with my hands, and the sheepskin was directly poked out.
Since Fu Yu agreed to help with the live sheep, when he got to the yard, he directly picked up the kitchen knife placed next to him and prepared to work.
When Boss Hou heard that Fu Yu could skin sheep, he was immediately relieved and gave up his position.
Fu Yu was not pretending to be modest. He first checked the handling of the sheep.
When he said he could handle live sheep, he was not just talking nonsense.
Relying on the intermediate skill of cutting open ingredients and the kitchen knife that can cut iron like clay, Fu Yu did not cut along the skinning position of Boss Hou, but started to cut open the sheep directly from the belly when killing it.
In fact, once you have mastered the method of skinning sheep, and you have a sharp knife that is handy, it is not difficult to operate.
Fu Yu worked very carefully. While peeling the sheep, he was careful not to scratch the skin, and he was careful not to leave any skin on the skin.
At the end of skinning the sheep, pay attention to separating the sheepskin from the four hooves.
It wasn't over yet. Fu Yu carried the peeled sheepskin and casually ordered as usual: "Heat a pot of hot water and scald the sheepskin in a while."
Boss Hou, who was standing next to him, had his eyes wide open and his face was full of surprise.
Fortunately, Wu Bowen on the side reacted quickly and said quickly: "Okay, I'll ask your aunt to boil water now!"
Wu Bowen's wife agreed and asked at the same time: "Why are you boiling water? Are you going to stew sheep today?"
Fu Yu explained: "This sheepskin can also be used for cooking. I will scald the sheepskin in water and then shave it off."
Fu Yu put the sheepskin into a basin aside, and then began to take apart the whole sheep.
Boss Hou saw his posture and hurriedly handed over the boning knife in his hand: "You have to use this knife to remove the sheep. The kitchen knife is not sharp enough and cannot cut quickly."
Fu Yu held the kitchen knife and smiled slightly: "It's okay. I'm used to using a kitchen knife when preparing food."
Although it was his first time to split a whole sheep, as long as Fu Yu had a rough understanding of the specific splitting steps, he didn't have to worry at all when he actually got started.
When he cuts, not only does a green line indicate the position of the cutter and the cutting angle, but from time to time there will also be a dialog box to mark the position of the mutton he has cut.
The level of accuracy is comparable to the step-by-step splitting according to the structural diagram of the whole sheep.
Fu Yu starts from the back and front. He first removes the lamb shank and cuts along the joints.
Then cut along the direction of the thigh bone, separate the leg meat from the natural muscle seam, and remove the thigh bone.
In fact, with the kitchen knife Fu Yu held that was as sharp as clay, he could cut off the leg bone directly with one clean cut.
But Fu Yu didn't do this. On the one hand, this operation was simply not something that an ordinary household kitchen knife could do.
On the other hand, it is because it will destroy the integrity of the leg meat.
However, although the leg bone cannot be cut off, if the thigh bone is disconnected from the upper connection, it can be cut directly with the knife.
When Fu Yu was doing the bone separation operation, he deliberately separated the muscles and tendons completely first.
Otherwise, the pulling force will be very large when cutting. This can save effort and also increase the operating speed.
"Uncle Wu, how do you plan to cook these lamb leg bones? Do you want to stew the bones in soup or braise them? If you want to stew the bones, I will leave less lamb. If you want to braise them, I will leave more."
Wu Bowen hurriedly said: "Let's make soup."
Fu Yu agreed and shaved off the mutton leg bone, with only a thin layer of mutton attached to it.
After the leg bones are separated, the butt meat is removed, and the lamb hind legs are separated.
Fu Yu put the shaved mutton and bones into the basin respectively, and asked: "What about the lamb belly and lamb chops? If the lamb belly is braised, I will take it off directly, otherwise I can keep it. But the inner crest is directly Take it off and keep it to eat with the lamb chops.”
Wu Bowen had no objection to this: "Don't be in a hurry to eat, you can do whatever you want."
Such a big whole sheep will take a long time to eat.
Fu Yu nodded and divided it according to his own ideas.
When cutting the lamb chops, just split them one by one according to the ribs. Fu Yu used a knife to cut the muscles along the middle, and also cut all the ridges.
The wider the meat is cut, the easier it is to portion.
He held the kitchen knife and separated the bones along the seam.
The lamb chops are shaved.
The front legs were easier to deal with. Fu Yu held a knife and separated the front ribs and legs along the fan bone, and then separated the lower legs.
Similarly separate the bones according to the joints, separate the sheep neck in front of the ribs, cut the muscles under the crest bone, and cut the sheep neck into slices.
In just ten minutes, Fu Yu quickly completed the segmentation of the entire sheep.
This big-tail sheep is indeed very good. It is very fat and has good meat quality.
After Fu Yu cut up the mutton, he also shaved off some extra mutton fat.
If it were other people who didn't understand it, they might just abandon it.
But actually this is a pity.
After all, if the sheep is too thin, it will not taste good. More sheep fat shows that it has been carefully raised and is very fattening.
Fu Yu put the mutton fat in the basin, turned to Wu Bowen and said: "Uncle Wu, keep this mutton fat, don't throw it away. This thing can be used to refine the fat when you eat barbecue." , sandwiched between the lean meat of the skewers, not only enhances the flavor, but also maintains the tenderness of the meat.”
"No matter how fresh the lean mutton is, it will be very dry when roasted alone. It will be much better if you add some mutton oil. It can also be used as a base oil when frying the mutton."
Wu Bowen had never known that there was such a way to eat mutton fat. Hearing this, he nodded repeatedly: "Okay, keep them all!"
When it comes to cooking, Fu Yu's occupational disease is a bit off. While sorting out the shaved mutton, he said: "Actually, this mutton is also very knowledgeable to eat. Like this calf meat, it can be cooked, braised or grilled. , but when grilling, you must remember to remove the outer white film, then cut it with a flower knife and marinate it to make it more delicious."
"There are more ways to prepare lamb thigh meat. Stir-fried vegetables, stir-fried meat with onions, stir-fried barbecue, or oiled meat are all acceptable. It's especially good when grilled."
...
"There are also lamb ribs, which don't have to be grilled. In fact, you don't know, this piece of meat is used to make lamb dumplings, that's great! Lamb fennel, and lamb leeks, it tastes delicious. !”
Fu Yu told Wu Bowen in great detail. As he spoke, he put the various parts of the mutton into prepared containers for easy differentiation.
Fu Yu was proficient in cutting up the whole sheep, as well as his skillful classification and cooking description of each part of the mutton, which made Boss Hou dumbfounded.
Damn...so professional!
It seems...more professional than me, a regular employee who works in a slaughterhouse...
No...who is the butcher invited today?
Even Wu Bowen on the side was stunned for a while, and he was a little stunned.
When Fu Yu was doing the cutting just now, the two of them stood nearby and felt that the speed of cutting was very fast, especially the kitchen knife that was more agile than the boning knife, which made people amazed.
But that's just because of Fu Yu's skillful operation of splitting the whole sheep.
But when Fu Yu sorted all the mutton into categories, he introduced them in detail.
Wu Bowen and Boss Hou were completely shocked!
Are all chefs so good now?
If I didn’t have several years of experience in dividing whole sheep, would I be able to understand it so thoroughly and operate it so skillfully?
Aunt Wu boiled a large pot of water and Fu Yu carried the sheepskin over.
The sheepskin is scalded and then hairless, and the entire sheepskin is shaved to a consistent thickness without any excess skin.
Fu Yu carried the clean shaved sheepskin and said with a smile: "Uncle Wu, if you want to drink someday, you can fry a plate of spicy sheepskin yourself. First, cook the sheepskin with ginger slices, green onions, coriander, and some cooking wine for 20 minutes. Then take it out and shred it, stir-fry it with chili peppers and green onions, and add seasonings according to your preference.”
"This thing is easy to make, but it tastes very good. You can try it if you have a chance in the future."
Wu Bowen nodded repeatedly: "Okay, I have only eaten spicy stir-fried pig skin before, but I didn't expect that sheep skin can also be fried."
After cutting up the whole sheep, Aunt Wu took out many plastic bags.
Several people packed the bags together and marked clearly where the mutton was.
Boss Hou was filling bags and taking notes all by himself, but Fu Yu could relax and just stand aside to remind him of the specific location of the mutton from time to time.
After loading them in equal parts, Fu Yu looked at Boss Hou: "Uncle Hou, thank you for your hard work."
Boss Hou was stunned for a moment: "It's not hard, and I don't do anything."
As he was talking, he worked more energetically than the others when helping to move the meat into the refrigerator.
