The way she sucked and swallowed was too obvious.
Village Chief Ming laughed loudly: "I still have last year's bacon at home. I'll cook it for you to eat tonight!"
"Hey, thank you to the village chief for the hospitality. I also brought the vegetable sprouts from our village. Let us show you our skills as chefs in the evening!"
"Okay, okay, the chef's skills are definitely better than my old lady's!"
A piece of old bacon hanging from the kitchen beam, weighing about seven or eight kilograms and smoked black, was taken down by the son of the village chief Ming using a ladder.
It was so hard that the color of the meat was almost invisible.
Yu Kai’s camera kept clicking.
Village Chief Ming's daughter-in-law also helped in the kitchen, holding fire tongs and putting bacon on the fire in the fire pit.
"Zi la la zi la la."
Jet black waxed pig skin, black on top of black.
The burning smell became more and more obvious, but the host refused to stop until the skin of the whole piece of bacon was cooked through.
It was scraping and brushing with steel wool, and it took five or six basins of warm water to finish.
At this time, the dark bacon had changed its appearance, revealing a golden color.
Rice is cooked in a big firewood pot, and bacon is cooked under the pot.
A group of people were waiting in the kitchen eagerly. They had never eaten such original bacon!
It’s not yet cooked, but it’s already in compliance with the old saying: a family can cook meat and enjoy it.
The aroma and freshness are released unscrupulously in the pot, and the mellow and rich flavor of the old bacon itself can support any scene.
After cooking, remove and cut into four-finger wide slices.
The skin of the bacon is golden, the fat is slightly transparent, and the lean meat is rose-colored, with distinct layers. Just looking at it makes people drool.
Chef Cheng had already selected a large pot of moss root and was waiting for it. After heating the oil in the cold pot, he used a kitchen knife to push a plate of bacon into the pot.
Stir-fry for a while, then add the ink at the end. After a few minutes, the bacon fried ink will be out of the pan immediately.
The taste of the old bacon is incredible. Needless to say, everyone is full of this meal!
After eating and drinking, we stayed one night at the village chief's house.
When I get up the next day, I have to do strenuous work.
After breakfast, on the mountain where villagers used to herd pigs, the children in the village dressed in unique festival costumes of ethnic minorities and were busy herding and herding pigs.
The parents were watching and were surprised that their children would be punished if they did not do well at work.
Photographer Yu Kai either squatted or stood, taking photos after the video was taken. His strange postures attracted heated discussions among the villagers.
I originally wanted to plan a preserved food festival or something, but the weather was too cold, so I had to give it up.
Processing smoked food is different from selling vegetables. Each pig must be sent to a designated slaughterhouse and must be inspected and stamped by the Epidemic Prevention Bureau.
E-commerce companies also need to apply for a series of procedures such as food circulation licenses and health licenses.
This morning, one hundred pigs were sent to the county slaughterhouse for slaughter. When they came back in the afternoon, the whole village was asked to help marinate the meat.
The seasonings used by Chef Cheng to marinate the bacon include well salt, Hanyuan peppercorns, star anise and other spices, as well as five herbs unique to the mountains.
Every piece of pork belly needs a full-body massage to ensure that the spices penetrate into every inch of the pork's texture.
After marinating, put it in a large vat and wait for the flavor.
In addition to bacon, ribs, pig heads, pig feet, pork liver, pork belly, pig tail, pig tongue, etc., everything on a pig that can be used as cured meat is cured.
Because sausages are more profitable, most of the lean meat decomposed by each pig is used to stuff sausages.
In the courtyard of Chief Ming's house, dozens of tables were set up, and a row of women wearing gloves stood cutting meat.
Thirty percent fat and 70% lean, this is what Chef Cheng believes is the perfect fat-to-lean ratio for making sausages.
Unlike in the city where all the meat is minced, he uses sliced meat!
The flavors created include: classic Sichuan spicy flavor, original (salty) flavor if not spicy, and Guangzhou flavor with rock sugar and rice wine.
The meat also needs to be marinated for more than one night before being poured into the pot. It is a purely manual process.
After filling the first batch of sausages, the purchase agreement was signed with the villagers.
Leaving Chef Cheng and Yu Kai, who still needed to continue filming, You Yu said goodbye to Village Chief Ming and returned to the company.
Countless people called her every day who wanted to buy mosong offline because they couldn't get it online. The mobile phone signal on the mountain was intermittent, so they were in a hurry!
It took a week of work to arrange all the six hundred pigs. Chef Cheng was so exhausted that he could hardly speak.
Teaching people to work (yelling at them) is also a physically demanding task!
They are about to enter the most important part of making cured meat - smoking!
Fresh pine and cypress branches that grow in the mountains and forests, dried five herbs, sugar cane peels, grapefruit peels, etc. were all found according to Chef Cheng's requirements.
Don't underestimate this smoking process. When smoking, it is best to build a separate closed shed.
A pile of emerald-green cypress branches were placed under the shed, with fresh grapefruit peels spread on top.
Bacon and sausages must be hung three to four meters high from the fire.
When the five herbs under the cypress branches are ignited, the rich vegetable oil will rise straight up under the action of heat.
The smoke needs to be just right!
If it is too large, the bacon will be dry and lack the "soft and fragrant" texture;
If it is too small, the flavor will not be rich enough.
Whose pig is killed, the meat will be smoked by that family.
Chef Cheng gave a demonstration and gave clear requirements, and then handed it over to the villagers.
Different from selling raw pigs or clean meat in the past, this year Youyu bought bacon at the price.
Village Chief Ming greeted the whole village: "The wives of each family have made arrangements for each family's livelihood. Don't be too busy and doze off, because the bacon will be burnt (dried) in two days!"
Why don't you ask around? The acquisition price of the Lady God of Wealth Company is much higher than other companies!
Bacon costs 18 yuan per catty; bacon ribs cost 20 yuan per catty, not to mention sausages, which cost 25 yuan per catty!
The unified purchase price for a pig’s other cured goods (pig’s head, pig’s feet, etc.) is also 300 yuan!
Do the math, a 300-pound pig can be sold for 4,000 yuan when made into cured meat, which is 1,500 yuan more than what we earn when we sell it to the supermarket!
Moreover, the Goddess of Wealth said that if you buy it now, transfer it now, transfer it to a bank card or take cash.
Whether you can grasp it or not depends on you personally! "
One of the villagers clapped his hands: "Village chief, my mother-in-law and I plan to stay awake for three days and three nights to keep an eye on Qiqiu (Xun)!"
The second villager nodded like a fool: "Aren't you the god of hunting for half a month? I have meat worth 12,000 yuan, and I even tied up the cats and dogs in the house!"
The third villager stomped his feet: "Hey, I regret the four pigs I killed in the first half of the year. If I sell them this month, I can make an extra 6,000 yuan!"
Secretary Ye gave the villager a deal (slap):
"If the Poverty Alleviation Office hadn't supported us, helped us contact the piglets, and helped us sell them to Chengdu, your kid wouldn't have been able to earn even 800 yuan before!"
