To allow the lambs to get more fat, the slaughter was repeatedly postponed until Lunar New Year's Eve.
The head chef arrived early, carrying a sheep-slaughtering knife, and surrounded Aunt Zhang like a blooming flower.
A moment later, someone said, "Hey little sister, what are you doing this work for? I'll do it."
After a while, he said, "Xianglian, you take a break and leave it to me."
Zhang Xianglian was disgusted by this. "What's wrong with doing some work? It's almost Chinese New Year, we can't set off firecrackers or put up red paper, so we have to make something delicious."
Even with a smile that couldn't be hidden from her face and the corners of her eyes, she "helplessly" handed over her work to the master chef.
The woman who was busiest in previous years can finally take a break this year.
Looking back, I saw the desolate courtyard and the silent children, and felt a pang of sadness and heartache.
Fortunately, the head chef had just finished stewing the fish and pork knuckle when he came out with a knife, announcing, "We're slaughtering a sheep! We're slaughtering a sheep!"
The children, who had been bored, all jumped up and came over to watch with curious expressions. Even Xu Mo, who was on the bed, sat up straight and looked through the window to the courtyard.
Slaughtering a sheep is a job that requires both strength and skill.
The half-grown lamb was lifted onto the table, with Jiang San and Jiang Si holding its hands and feet down. Wang Xiaosong carried a bucket of hot water, and Wang Xiaozhu held a whetstone. It really was the whole family pitching in.
The master chef must have been out of practice for years, as he held the knife for a long time before decisively making a cut on the sheep's throat.
As the sheep's blood gushed forth, the bleating sounds gradually faded.
Even someone as timid as Wang Xiaozhu had already covered her face and crouched in a corner.
Zhang Xianglian, who was a little bolder, also avoided eye contact, her hands trembling slightly as she held the wooden basin.
Just then, the head chef shouted at the top of his lungs, "Bring me the basin!"
Her hand trembled, and she failed to place it precisely, causing bright red sheep's blood to splatter outside.
I thought the master chef would just chuckle good-naturedly, but instead he was serious and earnest, saying, "You have to place it accurately."
After saying that, he moved the wooden basin to the correct position.
When the blood had all drained and the sheep was almost lifeless, the chef deftly tied a knot in its throat with his fingers.
The next step is a little disgusting; you need to make a cut in the sheep's hoof and blow air into it.
The master chef hunched over, his round belly not hindering his movements at all. He didn't mind the dirt on the lamb hooves, nor did he care about the stares of others. His serious attitude was like that of someone carving a gold hairpin.
Zhang Xianglian watched from the side and suddenly felt that the man in front of her was radiating light, a sensation completely different from his good temper, which was novel and made her heart tremble.
No wonder there's an old saying: the most handsome men are those who are serious.
She lowered her head shyly, but out of the corner of her eye she saw the head chef had already blown air into her and was deftly peeling, tearing the flesh, and cleaning the abdominal cavity.
What was originally a daunting part gradually transformed into a sense of ease.
Jiang Sheng was equally composed.
She craned her neck to watch from the moment the throat was cut.
Chang Yan tried to cover her eyes several times, but she struggled to break free each time.
She was even more delighted and curious when they were skinning the sheep, chasing after them and shouting, "Why are you blowing air? Why are you blowing air from the hooves? Can't you blow air from somewhere else?"
These questions left the brothers speechless; none of them could answer them.
The master chef, sweating profusely after skinning the sheep, explained, "Blowing air into the sheep makes skinning easier. The air passes between the skin and meat, reaching the entire body to separate them. Starting from the hooves is to tie it up, ensuring no air leaks out."
Jiang Sheng suddenly realized.
Zhang Xianglian, who was standing to the side, felt that the master chef’s aura was growing stronger. She gritted her teeth, took out a handkerchief, and wiped the sweat from his forehead.
The master chef was struck dumb, his round face beaming with a smile that kept rising and falling, until he finally bit his tongue so hard that he was sure it wasn't a dream.
"Xianglian." His voice trembled. "You...you wiped my sweat."
Zhang Xianglian's face flushed red, and she softly hummed in agreement.
"Then wipe it again, wipe it a little more," the master chef said impatiently.
Zhang Xianglian's face went from flushed to bright red. She wiped her face haphazardly a couple of times, then, unable to stay any longer, left in embarrassment.
Only the children covered their mouths and giggled, their laughter filled with blessings, joy, and a touch of joining in the fun.
The head chef took a deep breath, knowing that some things couldn't be rushed, and patiently continued to break down the mutton.
This process was slightly better than slaughtering a sheep, but the sharp knife cutting through flesh and bones still made Wang Xiaozhu somewhat uncomfortable.
On the other hand, if Chang Yan hadn't been holding her back, Jiang Sheng would have loved to go over and touch her a couple of times.
Ultimately, it was because the hunger she had endured in the past was too profound; food was her favorite thing, and eating was her favorite activity.
As for the cruelty of slaughtering sheep and the dripping blood, it is far less important than living.
"I'll roast the lamb leg and lamb chops for you later," Zheng Ruqian said, tugging at her braid. "I'll stew everything else, how about that?"
Jiang Sheng nodded like a chick pecking at rice, "Second Brother, let's just kill one sheep."
"Why?" Zheng Ruqian asked, somewhat surprised. "These sheep aren't fully grown yet. Each one weighs at most thirty pounds and will be gone in a few days. We can kill a second one for you to satisfy your craving later, wouldn't that be better?"
Okay, of course.
Being able to eat dozens of kilograms of mutton during this desolate New Year is a treat that many people envy. However, Jiang Sheng was thinking about her older brother who was far away. She counted on her fingers, wondering if her third brother should be given a leave to visit his family.
There were two sheep in total. They would try this one first, and leave the other for their third brother to eat when he returned. No one was left out.
You can also take credit with your third brother: Look, this is what your sister left for you.
Jiang Sheng felt smug about her little scheme.
Suddenly, his braid was taken down, and he got a flick on the forehead from Zheng Ruqian. "You think you're so smart? He's eaten who knows how many sheep in the Northern Frontier, and you still need to leave some for him?"
Jiang Sheng covered her head and glanced at him resentfully.
"Skin both sheep and eat them together. If you want more, we'll transport more." Zheng Ruqian pretended not to see and directed Jiang San and Jiang Si to tie up the second sheep.
The master chef tossed the chopped meat into the basin and then skillfully peeled off the skin and bled it again.
By the time both sheep were dealt with, it was completely dark, and everyone was starving.
Aunt Zhang led Wang Xiaozhu to bring the food from the kitchen.
There's lamb blood stewed with tofu, clear stewed lamb head, lamb chops and legs roasted over charcoal until fragrant, braised lamb spine, tender pork hock, braised carp, and sliced and cold-dressed lamb liver and heart.
The variety was dazzling and abundant.
The head chef finally washed off the mutton smell and took a deep breath, saying, "Xianglian's cooking is still the best. We're in for a treat tonight."
Jiang Sheng blinked and teased him deliberately, "Master, You Ran Ju still has a banquet in store. What if they call you?"
The head chef glared at him. "I am the head chef. I usually teach my apprentices. I only cook for important guests occasionally. I don't need to cook for large banquets like this."
Besides, this is the first New Year he's spending with Xianglian, so restaurants can only be considered later.
Everyone couldn't help but laugh and greeted each other as they took their seats.
Just as we were about to start, we heard a clanging sound outside.
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