In the Sheng family's courtyard, there was a large pot filled with boiling water.

Sheng Xiping shouted, and Sheng Xi'an and Sheng Xikang carried boiling water over and poured it on the dead pig.

Next, Sheng Xiping took a knife and began to shave and clean the hair little by little.

After the pig hair was mostly removed, the pig was gutted, the lantern was removed, the pig's head was chopped off, and the whole pig was chopped open along the spine.

The pig offal was put into a large basin, and Zhang Shuzhen and Zhou Qinglan took the basin away and began to clean the internal organs.

Everything else is fine, just wash it twice, but the pig's stomach and intestines need to be cleaned very carefully.

Sheng Xiping, holding a knife, followed Zhang Shuzhen's instructions to separate the pork into large pieces and lay them out on the cutting board to cool.

Sheng Liancheng carefully cleaned the pig's head, trotters, and tail.

This time, he even specially sourced some rosin to melt the bristles covering the areas that were difficult to clean.

Once the rosin has solidified, peel it off forcefully to remove all the pig hair.

Add water back to the large pot, and blanch the cleaned pig's head, trotters, tail, hock, chopped pork belly, liver, heart, and so on.

After skimming off the foam from the boiling water, Zhang Shuzhen added various stewing seasonings to the pot, along with some soy sauce, and started stewing the meat right there in the courtyard.

When it's simmered to a certain point, take the pig liver out first. This stuff can't be overcooked; if it's overcooked, it won't be tender and will become tough and mushy, and won't taste good.

Afterwards, take the pig's head out, split it in half while it's still hot, separate the meat from the bone, and then put the meat back into the pot to simmer.

Once the pork is cooked through, turn it over while it's still hot and spread a mixture of brown sugar and soy sauce on the skin. After the first layer dries, spread another layer. This will give the pork skin a bright, attractive jujube-red color.

In the east room, a large bone was stewing in a pot.

Once the pork bones have been stewed to a certain point and the broth is milky white and fragrant, ladle out some and stir it into the pork blood that has been prepared with chopped green onions, minced ginger, and lard.

The pig's blood is so tender and delicious that it's perfect for making blood sausage.

Add the chopped pickled cabbage and pork belly slices directly to the remaining bone broth in the pot.

The pork belly shrank and curled up when heated. Sheng Xinyu didn't understand, so he pointed at the meat in the pot and shouted, "Little ladle, little ladle."

"Wait a minute, wait until the food is cooked, and Grandma will give you some extra spoonfuls," Zhang Shuzhen said with a smile, soothing her grandson.

Over there, Zhou Qinglan and Sheng Yunfang, sisters, began making blood sausage.

After cleaning the pig intestines, tie one end tightly with thread, and then use a funnel or other tools to pour pig blood mixed with bone broth, lard, and seasonings into the intestines.

After giving it a few sips, lift it up and blow it out with your mouth to make sure there's no air inside.

As a result, Zhou Qinglan's mouth was inevitably stained with blood, and Sheng Xinhua, who was squatting nearby, was so frightened when he saw it that he took two steps back.

"Mom, why are you still drinking blood?"

The child was still young and didn't understand anything. When he saw blood on his mother's lips, he assumed that his mother had drunk the blood.

The child's innocent words made everyone laugh.

"Son, stay away from your mother! Be careful, or she might drink blood and turn into a female monster."

Sheng Xiping finished his work and came over, picked up his son, and took him to play.

"Wow, the female monster eats people."

Sheng Xinhua acted very cooperatingly, pretending to be scared and hugging his father's neck tightly, which made everyone laugh again.

"Sheng Xiping, you just wait and see. I'll show you what I'm made of, you calling me a female monster."

Zhou Qinglan was both amused and exasperated by the father and son, so she made a harsh statement, telling Sheng Xiping to take a look.

Once the blood sausage is stuffed, put it into a pot of hot water to cook.

Zhou Qinglan held a needle in her hand, and while boiling the food, she would occasionally puncture the intestines to release the gas.

Once the needle is inserted and no blood is visible when it is pulled out, quickly remove the blood sausage and place it in cold water to keep it in place.

Once the blood sausage is cooked, clean the wok and pour in the chopped pork fat to render the lard.

When I was braising the pig offal earlier, I didn't cook the spleen or liver with the other offal.

Instead, it was cut into pieces and then cooked in a pot with lard and other ingredients.

While the oil is being heated, the pork liver is fried until cooked through, then it is picked out separately and placed on a plate.

The pig wasn't big, and there weren't many livers, especially after frying it; there wasn't even a plateful left. Zhang Shuzhen added some more oil and then called Sheng Xitai over.

"Sixth Brother, take Xinhua and Xinyu to eat something. The liver with salt and pepper is delicious."

Zhang Shuzhen handed the plate to Sheng Xitai, who was already drooling.

These greedy cats couldn't resist the urge to eat from the moment the stew started, constantly peeking out and eyeing it.

Upon seeing the delicious food, Sheng Xinhua and Sheng Xinyu no longer had to stare longingly; they followed their uncle into the east room.

The three men sat on the kang (a heated brick bed), each reaching out to pick up a piece of liver, dipping it in a little salt and pepper, and putting it in their mouths.

The fried liver hardens and becomes very chewy, especially when dipped in salt and pepper; the more you chew, the more fragrant it becomes.

"Fourth Sister, Fifth Sister, come and have a taste." At least Sheng Xitai had a conscience, and he called the Sheng Yunfang and Sheng Yunfei sisters over.

The two sisters glanced at the meager amount of food on the plate, then at their two little nephews, and felt too embarrassed to eat much. They took a couple of pieces to taste and then left.

“You eat less, give some to Xinhua and Xinyu. You’re such a big boy, why are you arguing with your little nephew? Aren’t you ashamed?”

Before leaving, Sheng Yunfang gave her younger brother a final piece of advice.

"Oh, I see." Sheng Xitai nodded hurriedly, ate a few pieces of liver and oil, then stopped and watched his two nephews eat.

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