Jian Jia doesn't know how to kill pigs and sheep, but she likes to watch others do it. For example, she and Qin Lang are squatting under the eaves of the corridor, watching Qin Yi and his second uncle join forces to kill pigs. The mountain people kill pigs in a rough way. Generally, they will burn the hair off the pig directly. After burning the pig skin until it is brown, they will scrape off the black ash and disembowel the pig. But Qin Yi's technique was very meticulous. He chose to scald the hair with boiling water and then shave off the pig hair.
After the dark wild boar is scalded and shaved, the pig skin turns white. A pig weighing more than 100 kilograms was hung upside down from the beam. The second uncle held up a water ladle and used clean water to wash away the pig hair and stains stuck to the pig skin. After washing it several times, the pig body was washed clean.
Qin Yi dragged the sewage basin aside, took a clean wooden basin and placed it under the pig's head. I saw him pulling out a sharp dagger from his waist, and the blade made a quick scratch on the pig's neck. A long and deep wound appeared on the thick pig skin. Looking along the wound, you can see the forest-white pig neck bone.
Just when Qin Yi was about to continue his action, he turned sideways and stopped, frowning and looking at the two people beside the wooden basin.
"Hiss—" This curious and bloody scene made Qin Lang couldn't help but open his eyes wide. He just wanted to get closer to see more clearly. A warm hand stretched out from his side and covered his eyes.
Qin Lang:? ? ?
Jian Jia's voice rang in her ears: "It's not suitable for children. Sister, I'll give you a code." I thought that Qin Lang was timid and would automatically avoid the bloody scene, but I didn't expect that this guy was not afraid at all. Where is the promised gentleman who is far away from the chef? What about the cute little cute girl who was weak and timid? It can only be said that Qin Lang is worthy of being Qin Yi's brother. Although Qin Lang looks thin in appearance, he is as bloody as his brother in his bones.
It's a good thing to be bold, but it's also a fact that Qin Lang is weak. She was afraid that he would be frightened after seeing too much blood, so Jian Jia thoughtfully covered Qin Lang's eyes. Then she looked at Qin Yi with bright eyes: "I've covered it." Qin Yi could continue.
Then Jian Jia and Qin Lang were rushed into the house by Qin Yi, and the door slammed shut. Jian Jia reached out and pulled the door bolt, and found that the door was locked. Good guy, it’s okay if Qin Yi doesn’t let Qin Lang see it, why shouldn’t he let himself see it?
Angrily, Jian Jia lowered her head and met Qin Lang's eyes. After thinking about it, Jian Jia complained: "Your brother is really dictatorial."
Qin Lang was silent for a while, then asked weakly: "Sister, I just wanted to ask, what does hitting a horse mean? What does □□ mean?"
Jian Jia:......
How can she explain this?
When Jian Jia saw the wild boar again, it had been cut into pieces. It takes a long time to eat a pig weighing more than 100 kilograms. There is no refrigerator in Dajing, so if the pork is not stored properly and spoils, it will be wasted. When killing the pig, Jian Jia and the others had already decided what to do with the pig: the four legs were salted to make ham, the body part of the meat should be braised in braise or sweet and sour, and the remaining part should be made into tantan meat. Encapsulation. The pig's head and pig's feet were pickled together with salt to make salty pig's head and pig's feet. As for the internal organs, they could not be wasted. After the second uncle cleaned them out, Jian Jia would marinate them in one pot.
A pig is clearly arranged and nothing is wasted.
Jian Jia only knew that autumn and winter were the seasons for curing bacon, but she didn’t know that ham could also be cured as summer approached. Fortunately, Second Uncle Qin had experience, so I left the curing of ham and pig heads and pig feet to him.
A pig weighs more than 100 kilograms. After removing the hair and internal organs, and removing the parts that need to be pickled, the remaining meat is only put into a shallow pot. After all, this is just a half-sized wild boar, not fat enough and not thick enough to produce meat. It is already good to have such a meat yield.
Jian Jia set aside two cuts of the most beautiful pork belly to make braised pork, and asked Qin Yi to help cut the remaining meat. Peel the fat on the belly and cut it into small pieces, then mix it with suet and cook it together. The meat on the ribs must be removed from the bones and cut into palm-sized pieces, then simply marinated and deep-fried to make over-fat meat.
The rain outside the house is still not letting up, and blue-white smoke is coming out of the chimney. In the kitchen, Qin Yi is standing at the table cutting pork. Whether he was removing bones, cutting flesh or chopping and stabbing, he only had a dagger in his hand. The dagger, which was less than a foot long, had blades on both sides of the head. The sharp edge slid past, and the tight flesh became the shape Jian Jia needed.
Jian Jia originally thought that she was a good swordsman, but when compared with Qin Yi, she was defeated. The thin dagger is like a magic weapon in Qin Yi's hands. There are no fancy moves or dazzling moves, but every cut makes her happy and convinced.
After the fat meat and suet were cut, the volume became much larger. Bai Huahua's fat meat was piled in a small pot. Jian Jia smelled the fat meat. Compared with domestic pigs, the smell of wild boar was indeed a bit strong. This is not surprising, as domestic piglets are castrated when they are young. Castrated piglets grow larger and have more tender meat with a lighter flavor.
Although the wild boar Qin Yi hunted has not grown up yet, it has not been castrated and will have some flavor. It seems that before boiling the oil, she needs to remove the smell.
If you want to remove the smell, the method is simple. First wash the fat meat several times with warm water, then put it in a pot and blanch it in water. Of course, she didn't forget to add two spoons of wine. The blanched fat became three-dimensional and no longer as soft as before.
Pour the blanched fat into the pot and add a small spoonful of water. Jian Jia raises the flame in the stove and slowly begins to boil the lard.
"Why do you need to add water?" Suddenly, Jian Jia heard Qin Yi's voice.
When Jian Jia looked up, she saw Qin Yi standing upright next to the stove. His eyes were serious and solemn. This look frightened Jian Jia, and she thought she had done something wrong.
When Jian Jia didn't answer, Qin Yi asked again: "I've seen people boil lard before, but they didn't cook the fat first or add water first. Can you tell me why you did that?"
Jian Jia pursed her lips uncomfortably and explained patiently: "The purpose of adding water is to prevent the fat from heating up too quickly during the cooking process and making it less likely to burn. Moreover, the lard cooked after adding water will be clearer. , if you don’t believe it, you will know after reading it later.”
Qin Yi nodded, then turned and left the kitchen. Just as Jian Jia was complaining, he came back again. This time he came in with a brush and some jute paper. As soon as he entered the kitchen, Qin Yi placed the jute paper on the square table, then picked up a brush and quickly started writing on the paper.
Jian Jia looked curiously and saw a few lines of words on the jute paper: Key points for boiling lard: add cold water after blanching.
Jian Jia:......
She looked up at the sky outside the window. Did the sun come out from the west? Qin Orion actually wrote down the key points of her cooking. The rain gurgled outside the window, and Jian Jia's eyes became more and more worried. Oh no, does Orion Qin have some kind of mental illness that only attacks on rainy days?
Just as Jian Jia was making random guesses, a piece of jute paper with still-dry ink appeared in front of her. Qin Yi said seriously: "Please help me see if there are any mistakes."
There is a saying that Qin Orion's handwriting is very distinctive, and there is a murderous aura in his wild and unruly writing.
Seeing Jian Jia's surprised eyes, Qin Yi turned his head and said in a weaker voice: "I think the food you cook is delicious, and I want to learn how to cook with you." A good memory is not as good as a bad writing. If there are any important points, Qin Yi will write them down first. , maybe it can be used in the future.
Jian Jia:......
If she had told her earlier, she would have thought she had done something wrong.
However, Qin Orion's spirit deserves praise. After discovering the shortcomings, he did not avoid the problem and still worked hard to find a solution. Jian Jia appreciated this attitude. She took the jute paper and looked at it carefully, and gave an affirmative answer: "It's not wrong, it's very good!"
Qin Yi responded and took back the paper, his ears feeling slightly hot.
The pot of oil being refined is prepared for the altar meat, so it cannot be cooked too long. When the fat in the pot turned from milky white to clear, Jian Jia began to scoop the fat into the clay pot. After scooping out half a can of lard, she carefully moved the clay pot to a shelf on one side to prevent it from being accidentally knocked over.
At this time, the fat meat has lost its original appearance. They have shrunk several times, and their appearance has changed from milky white to golden. They are completing the evolution process from fat meat to oil residue. The longer they are cooked, the less oil is hidden deep inside the fat meat.
The alluring aroma of grease spread from the kitchen, causing the two little ones to poke their heads outside the kitchen. Jian Jia turned around and saw two little heads shaking outside the window. She almost laughed out loud: "Don't worry, the oil residue is not ready yet. I will call you when it is ready."
I remember when I was a kid, every household in the village would boil lard during the Chinese New Year. Whenever that time comes, Jian Jia always looks forward to that crispy and delicious mouthful of oil residue. She prefers the oil residue of flower oil to the oil residue of suet.
The flower oil wrapped around the outside of the pig's intestines is fried like a cock's comb, and tastes fragrant and crispy. There is also the dark red liver wrapped in the fat. Now I'm salivating just thinking about it.
Speaking of which...where's the flower oil?
Jian Jia used a spatula to push the oil residue floating on the oil: "Qin Yi, did you see the layer of oil on the pig intestines? Is that layer of oil lost?"
Qin Yi said sternly: "I haven't lost it. My second uncle hasn't packed it yet. I'll bring it over later when I pack it."
The oil residue in the pot is floating side by side. The golden oil residue has been fried to a crispy surface, and the grate makes a crisp sound when touched. After waiting quietly for a while, Jian Jia picked up two pieces of oil residue and looked at it: "Okay."
The oil residue that has just come out of the pot is still making a small sound, and the hot oil residue is piled in the big bowl like a golden hill. Jian Jia greeted Qin Yi: "Qin Yi, take away the oil residue. Lang'er, eat the oil residue. Be careful not to burn yourself when eating. Also, don't eat too much, there is something delicious at noon!"
After saying that, Jian Jia picked up a piece of oil residue from the hill, blew it and threw it into his mouth. The oil residue is full of flavor in your mouth, and it becomes crispy and crispy when you chew it. It is so fragrant that you can't stop eating it.
Jian Jia hummed a little tune and scooped the remaining fat in the pot into another jar. Most of the jar was filled with clear grease, which was heavy in her hand. After placing the jar on the corner of the stove, she felt an inexplicable sense of security in her heart.
Maybe this is because there is enough food at home to not panic, right?
