No holiday for New Year's Eve? I will live broadcast to go home early for the New Year

Pick up the whetstone and stab at it.

Large tracts of pig hair began to fall off.

Zhao Pingfan's scalp was numb when he saw it.

Probably thinking of the hair that fell out due to staying up late.

Brothers, you must stay up less late!

An uncle also pulled out a lot of pig bristles.

Bristle is a steel bristles of more than 5 cm that grow on the neck and back of a pig.

Rigid, tough and elastic, not easily deformed, resistant to moisture, and not affected by cold or heat.

Great for brushes.

Everyone worked for nearly an hour before basically taking off the black pig's"fur coat" and"black leather shoes".

A big, white, fat pig lay quietly on the chopping board.

Visual estimation is close to 500 kilograms.

It can produce at least more than three hundred kilograms of clean meat.

Next comes the dissection.

It’s hard for others to help.

Just stay warm by the campfire.

While watching Master Deng dissecting pork, he chatted about the world.

There were also people watching the live broadcast in Zhao Pingfan’s live broadcast room.

Master Deng first cut off the pig's head and put it aside.

Then cut the meat from the pig's chest and put it in a plastic bag.

This piece of meat isPork breast fork.

It is a piece of meat that the butcher must take away after killing the pig.

I heard they said that eating this piece of meat can offset the sins caused by killing the pig.

Then use wire to help the pig's hind feet.

The remaining pig body was hung upside down on the bracket set up by Zhao Baoyin and Zhao Jianwen.

Begin subsequent dissection.

First, use a knife to scrape off the fluff that has not been removed before.

Rinse again with water.

Cut off the tail.

Tail meat is also edible, rich in collagen and will not be thrown away.

And I heard from the old man that pig tails can cure the strange disease of children who often drool.

Zhao Pingfan had eaten it when he was three or four years old.

But as time went by, I had already forgotten what it tasted like.

As for the anus, of course it was cut off and thrown to the dogs.

After finishing these details, Master Deng began to show off his skills.

Open the belly of the pig from top to bottom with a boning knife.

Take out the small intestine, which is the part where the chef makes the fat intestines.

Just throw it away.

Zhaojiacun generally does not have the habit of eating fatty intestines.

Then continue to take out the large intestine and hand it to the person next to you to clean it.

The large intestine is the main material for making pig enema and needs to be cleaned several times.

Cleaned pig intestines are filled with pig blood mixed with soba noodles and steamed in a pot.

Cut into slices and stir-fry to eat.

In a restaurant, a small plate can be sold for at least thirty yuan.

Continue down and open the chest.

Remove the remaining internal organs such as the heart, liver, lungs, etc.

These organs are all connected together in a long series.

After cleaning, hang it high where cats can't catch it.

Winter in the north is a natural big icehouse.

No need to worry about it breaking.

When it's time to eat, take it out and cook it.

Finally, the pig body is completely divided into two fans.

The pig removal is complete.

As for the work of deboning and cutting into small pieces, there is no need to trouble Master Deng.

Just wait for Sun Xiaoyan to marinate the meat and cut it yourself.

For rural women, it is a basic practice to remove bones and marinate meat during the Chinese New Year.

The whole process of unwinding the pig went smoothly, just like the reincarnation of Cook Ding. No, it should be the reincarnation of"Cook Deng".

The brothers watching in the live broadcast room were so excited

"This Master Deng is very resourceful. He must have hundreds of pig lives in his hands."

"No, practice makes perfect, and this looks like it was practiced"

"Watching the whole process of killing a pig for the first time"

"This is where pork comes from!"

"How many bowls of meat are Brother Fan going to eat today?"

"What kind of tiger and wolf talk is this? How many more bowls are there? Aren't you tired of it?"

"Ahem, brothers, I have a small amount of meat. To eat a meat bun, it must be pure lean. At most, a few slices of lean meat are enough."

Zhao Pingfan also chatted with the brothers for a while, and then concentrated on the follow-up live broadcast. After dissecting the black pork, measure the fat layer with your fingers. It is three fingers thick, almost 4.5 centimeters.

It is definitely high-quality pork.

Zhao Baoyin and Zhao Tiezhu carried one fan of meat and pig heads into the kitchen for their own consumption.

The other fan was put down and placed on the chopping board.

Because the meat on this fan had already been reserved by the villagers.

Most of the people who came to help today had reserved it. Pork.

Cut into pieces, weigh, give money, take the meat.

6.5 yuan per pound, not expensive at all, can afford the praise of high quality and low price.

Even Master Deng did not ask for cash compensation, but cut ten Many kilograms of meat.

Zhao Pingfan's family weighed a pig's hind leg. In the village dialect, it is called"sit and squat"."

""Sitting and squatting" is basically lean meat and is the most popular part. It is perfect for entertaining guests.

A few ribs were also weighed. Soon, a fan of pork was divided up.

Zhao Baoyin also earned a thousand

Everyone was very happy. Then two more sheep were slaughtered.

Of course, there were other villagers as well. The process of slaughtering sheep was similar to that of slaughtering pigs.

But there was no need to scald the wool, just skin it.

Taking advantage of the time of slaughtering the sheep, Sun Xiaoyan He is already making pig-killing rice.

Zhao Pingfan no longer broadcasts the slaughter of sheep, but launched a million-fans benefit for his brothers.

His number of fans has now reached 1.08 million. ps: The process of killing pigs has been simplified. , I am afraid that the chapter will be blocked if I am too detailed.

In addition, the surname of Chef Ding is Ding, and the surname of Master Deng is Deng, so they are called"Pao Deng".