How many dishes can a wild boar make?

Even Zhang Chao, as a foodie, couldn't explain clearly that there were too many dishes that could be made. Even in the same part, one could make more than a dozen or even dozens of different dishes. Pork dishes accounted for a large proportion of the major cuisines in China in later generations.

Zhang Chao directed Xiao Basan to clean up the wild boar food residues in the pig's belly and pig's intestines. On the other side, Mr. Wang and Ke Shan Ke Wu and three of them divided the large wild boars that had already removed their internal organs.

I don’t have time to remove the pig’s hair for the time being, so I can only cut the hair together first.

The pig's head with two big teeth was cut off first, and then four pig's legs were cut off.

Then the pig's neck was removed and the pig's cavity was cut into several large pieces along the ribs.

"Okay, let's go back first today." With so much raw meat, Mr. Wang didn't dare to keep it anymore. The smell of blood can easily attract wild animals. Today's prey is very good, enough.

There were seven people, each carrying a willow basket when they came, so it was very convenient when they went back.

Ke Shan and Ke Wu each carried a wild boar's hind legs, and each carried a large piece of loin in the basket. The old man carried a pig's head and a piece of pork, while Xiao Ba and the three young men carried pig's internal organs, lard, etc.

However, Zhang Chao was the most relaxed. Everyone knew that Zhang Chao couldn't keep up even when he walked empty-handed, so he only let him carry the pig blood from the six gourds.

Fortunately, everyone hasn't gone deep into the mountains yet, and they are not tired yet.

When he returned, he walked very quickly. Zhang Chao kept falling behind. He was very ashamed to see the three young men of 15 or 16 years old carrying dozens of kilograms of things on their backs.

After returning to the Wangjiazhuang at the foot of the mountain safely, Zhang Chao couldn't help but sigh. His legs were so bitter that he was almost unable to walk.

"We're back!" Old Man Wang shouted at his yard from afar. Eight, nine, ten, and little brother Wang rushed out. Seeing the wild boars on everyone's back, they were surrounded happily.

"Seven girls, take their sister to boil water and shave pig hair."

Zhang Chao didn't care about his sore legs and hurried into the kitchen.

"The small stove here is also burning the fire, I want to cook the pig's blood."

Mr. Wang’s stove is still an old-fashioned stove. One feature of his stove is that it is large. The general stove has only one fire outlet or two, while his house has three, and it can set up five pots.

The girls from the people in the mountains are not that precious. They will not say that they stay in the boudoir and loft all day without seeing guests. They are just daughters from wealthy families. Not to mention meeting guests, they have to go to the fields to work, and when they are young, they have to start pulling pig grass and feeding pigs and herding cattle to wash clothes, etc.

The old-fashioned stove is difficult to burn. The seventh girl, a sixteen-year-old girl, was very quick to direct two younger sisters to burn fire at the two stoves.

Zhang Chao stood aside with a few pig blood from the gourds and wanted to do it himself.

The seventh girl pushed Zhang Chao away, "Just let me come, don't bother the third brother."

He poured the pig blood from the gourd into a cold water pot, sprinkled some salt into it, and asked the seven girls to cut some slices of ginger, and poured a little sesame oil in it.

The fire starts to burn.

"Put the chopsticks slowly to make the pig's blood evenly heat up."

"Bring a low fire first, don't get too big."

Zhang Chao stood aside, the seventh girl was responsible for the operation, and eighth girl was responsible for the fire and boiling water. Soon the pig blood slowly changed color and solidified. At this time, Zhang Chao asked the seventh girl to take a handful of pig blood in the pot into small pieces like tofu pieces.

After cooking for a few more minutes, Zhang Chao nodded with satisfaction. The pig blood had been cooked and could be put away and soaked in cold water, and then it could be processed and cooked.

"Is that OK?"

"Well, okay, you can try it with one."

The seven girls shoveled up a piece and took a bite. Sure enough, it was very fresh. It was not fishy, ​​and it was unexpectedly delicious.

“It’s really delicious.”

"I want it too." The eighth and nine girls also hurried over to try it, and after the meal they all sighed that it was delicious.

Stewed pork blood soup, stir-fried winter bamboo shoots, or stir-fried with some sauerkraut, all of which are even more delicious.

The pig blood after the initial processing was actually very delicious. Zhang Chao asked the seven girls to make a bowl and brought it to everyone for food. After Wang Bokeshan and others ate it, they all praised it for deliciousness. A group of people directly took the pig blood clots from the cold water basin to eat.

After eating pig blood, the water is ready.

Wang Bo and his friends are very special in shaving pig hair. They have to peel off the pig skin directly and then scrape it.

Zhang Chao couldn't stand it anymore. The pork was not covered with skin, but it was gone. I made pork belly and waited for dishes, so what else could I eat without skin? Before, the old man and his team planned to peel off the whole pork skin when they were in the mountains, but Zhang Chao opposed it.

The old man and his friends thought of peeling pig skins and selling them alone. Like cowhide and horse skin, rabbit skins can also be used as shoes, clothes, etc.

However, what Zhang Chao thought was that the pork was not delicious without skin.

Boil water and scald the skin, shave the hair, and then grill the skin over the heat.

After leaving the pig's hair all over the ground, the wild boar finally became pieces of pork with smooth skin.

Nine girls came out to sweep the floor with a broom.

"Wait a moment."

Zhang Chao called to stop again. The pig bristles that he just shaved were useful. The pig bristles were very long and hard, and could be used as brushes. After processing, you can make toothbrushes, shoe brushes, etc. Zhang Chao was fed up with willow branches or brushing his teeth with his fingers. He had to make a toothbrush by himself.

I heard that the palace and those wealthy families actually had toothbrushes, as well as various expensive toothbrushes such as ivory handles, gold handles, silver handles, sandalwood handles, etc., but ordinary people don’t have them, and it’s hard to find them on the market.

For ordinary people, willow branches can also be used, so why should I spend that money?

In fact, it is very simple to make a toothbrush. Cut a piece of wood, then punch many small holes at one end, then find a pair of pig bristles to cut them together, then fill the small holes in the handle of the toothbrush, and tie them with thread to fix them.

After hearing Zhang Chao's plan, the seven girls and others thought Zhang Chao was very strange, but they still satisfied him and picked out the long and hard pig bristles and washed them aside to dry them.

The pigs were killed, and the intestines were washed.

Zhang Chao looked at the pot of meat with satisfaction, the big wild boar with more than 300 kilograms, and finally there were about 200 kilograms, which was very good.

Wild boars have more lean meat and less fat.

However, it is impossible for us to finish eating about 200 kilograms of meat in one day. Although it is winter now, it can’t be stored for a few days. Therefore, the meat still needs to be smoked.

"Have you washed your intestines?"

"It's all washed." Xiao Shisan said powerlessly. He followed his stinky intestines and waited for a long time to deal with it, but it was not uncomfortable.

Zhang Chao planned to make some sausages first. This season is a good season for drying sausages. In fact, pickled sausages have been a long history, and they were found during the Southern and Northern Dynasties. There are also special records in the Qimin Taoism of the Northern Wei Dynasty.

However, there is still no tradition of pickling sausages at ordinary people's homes. The main reason is that they can't eat enough rice these days, so there is no money to pickle sausages. It's good to spend some dried fish and pickles on them. If you can raise pigs, you will definitely sell them and you can't bear to eat them.

Sausage is also called ****, but it is actually very simple. Zhang Chao has pickled it himself in later generations.

Zhang Chao said he wanted to pour sausage, but no one objected.

But no one knows how to do it.

"I will, just listen to mine."

Take the front and back legs with 20 kilograms of essential meat and fat meat, cut it into small cubes, sprinkle salt, stir well and marinate for half an hour. Twenty kilograms of meat, fourteen kilograms of lean meat and six kilograms of fat meat, and then two kilograms of salt.

Originally, I had to add some sugar, soy sauce and essence, but unfortunately the Wang family was useless, so I could only add salt so simply.

After the meat is marinated, pour the meat into the casing.

"Remember to poke the eye on the intestine and release the air inside, squeeze it with your hands, and tie it tightly with thread every part."

The best sausages are consumed by the Qimei and the three sisters, but Xiao Shisan and the others are always impatient.

"Okay, now I'll just hang these sausages on the wall to bask in the sun. Take them out in the morning and put them away at night. After drying for seven or eight days, you can put them at home for drying and ventilating. There is no need to take them out for drying. You can eat them in a month at most."

After marinating sausages, you must naturally marinate some bacon and ham.

The marinating of bacon and ham is actually very simple. Just use more salt. Marinate first and then dry it. Especially after pickling, it is taken to the kitchen and hung it on the stove. The smoke and fire are burning when cooking every day, so you don’t have to worry about it breaking.

Although this bacon ham smoked from this fireworks doesn't look good in appearance, it's really delicious whether it's steamed or fried after washing.

Pig tongue, pig liver, and pig heart can also be pickled and dried. After pickling and drying, it tastes a special taste.

The wild boar has not much oil, and it does not have as much oil as domestic pigs. But a lot of oil is taken out, and add some water to the pot and boil lard.

The lard residue boiled is also rare and delicious, especially when eaten while it is hot, the galangal is very delicious. If you add some dried radish and stir-fry it, it is also very good.

After marinating sausages, bacon and ham, the Zhang family began to cook lunch.

The lunch was quite sumptuous, which was also a very good pig slaughtering rice.

Zhang Chao volunteered to act as the chef of today's pig-killing rice, while seven women, eight women, nine women, were Zhang Chao's assistants, and Xiao Shisan and others acted as vegetable cutters.

Braised pork, stir-fried pork, braised lion head, blood sausage, pork feet stewed with soybeans, pork ribs stewed with radish, pork liver, shredded ear shreds, roasted pig tails, stewed pig heads, stir-fried pig blood. Even the blood necks that people generally do not eat in later generations were chopped with sauerkraut and fresh winter bamboo shoots, and stewed a large pot of sauerkraut and winter bamboo shoots to cook meat slices.

Four tables were set up in the Wang family's house, and Mr. Wang called all the men from Wangjiazhuang to eat the pig-killing banquet together.

The table was filled with pork feasts of all kinds, and the men in Wangjiazhuang were stunned. They didn't expect that a wild boar could make so many dishes.

Especially many of these dishes are stir-fried, which they have never eaten before.
Chapter completed!