The fresh wild boar meat was quickly cut up. The pork belly, hind legs, lard, ribs, offal... were fairly distributed to each household by Wang Shun and several team cadres according to their weight and merit.
The villagers carried the heavy pieces of meat that were still warm from their body temperature, with smiles on their faces and voices of thanks rang out one after another.
"Thank you, Captain!"
"Oh, such a big piece of fat! Even during the Chinese New Year, it's not this extravagant!"
"I'm in for a treat tonight! Wild boar meat stewed with vermicelli, so delicious!"
"My kid is craving for this pork liver!"
Old Master Fang watched the villagers disperse happily.
Chen Mo left behind the best pork belly, a huge hind leg, a large piece of lard, a full set of offal, liver, stomach, lungs, and intestines, as well as a few thick ribs.
The pig's tail that she had specifically requested was also cleaned up and placed in a small basket.
"Grandpa, let's go home too! Let Qingyang show you his body!" Shen Mo smiled and called Wang Shun and a few men to help carry the meat back.
Lu Qingyang had already rushed back and was sharpening his knife in the courtyard.
He took off his clothes and wore only a jacket with his sleeves rolled up high, revealing his muscular arms.
When he saw the mountain of meat being carried back, his eyes lit up, especially when he saw the thick lard and the full set of offal, he smiled with satisfaction.
"Good meat!" Lu Qingyang praised, and immediately turned into the commander-in-chief, "Brother Wang Shun, can you guys please light up the big stove! Boil two large pots of water! Wife, go and get the biggest chopping board in our house! Grandpa, husband, you can just go in and have a cup of tea and rest, and wait for the meal!"
Lu Qingyang's movements were so agile that it dazzled her:
Large chunks of snow-white lard were cut into small pieces and thrown directly into the already heated large iron pot.
With a "sizzle", the rich aroma of oil instantly rose! Lu Qingyang used a large iron spoon to stir it slowly and closely, watching the transparent oil gradually seep out, the oil residue turning from white to yellow, and finally shrinking into golden and crispy small pieces.
He scooped out the oil residue, sprinkled some salt on it, and handed it to a few half-grown children who were watching eagerly nearby. The children cheered and dispersed.
The boiled lard was clear and translucent, filling two large earthenware basins, and the aroma was so overbearing that it made people drool.
Lu Qingyang squatted on the ground, rubbing the fat intestines repeatedly with wood ash, salt and warm water. His method was skillful, and he soon washed the slippery intestines clean and white.
The pig liver, pig skin and pig lungs were also carefully cleaned and cut.
He even turned the pig's stomach over using his unique method, scraped off the mucous membrane inside, and processed it thoroughly.
The best pork belly is cut into large slices of even thickness, and the hind leg meat is cut into pieces for later use.
Wang Shun's wife brought her homemade pickled cabbage, which was green, fresh and tender, and cut into thin strips.
Aunt Liu brought freshly ground potato vermicelli, a large bundle of juicy cabbage, and a large pot of home-grown bean sprouts.
Seasonings such as onion, ginger, garlic, dried chili peppers, peppercorns and aniseed have already been prepared.
The largest iron pot was burning hot. Lu Qingyang scooped a large spoonful of freshly boiled, still hot lard into it, and the oil splashed.
Add a handful of ginger slices, garlic cloves, scallion segments, dried chilies, and Sichuan peppercorns and stir-fry until fragrant. The complex spicy aroma mixed with the rich aroma of lard rushes straight into your nasal cavity!
Mix the sliced pork liver with cooking wine, soy sauce and a little starch, then slide into boiling oil and stir-fry!
The liver slices quickly changed color and curled up in the pot, and they were so tender that they seemed to be squeezed out of water! Lu Qingyang moved as fast as lightning, flipping the pan and stir-frying, and finally sprinkled in a handful of green garlic sprouts and served!
A large bowl of shiny, tender and fragrant stir-fried pork liver was instantly brought to the large table that was temporarily set up nearby.
Here comes the highlight! Leave some oil in the pan, add the sliced pork belly and stir-fry until the oil comes out. When the edges of the pork belly are browned and curled, pour in the chopped sauerkraut and stir-fry vigorously to fully blend the sour aroma of the sauerkraut with the oil.
Then, pour a large pot of boiling water into it! Add the cut pig blood sausage, cleaned pig stomach slices, and large pieces of hind leg meat bones! Cover the pot with a heavy wooden lid and simmer vigorously!
The other pot was also not idle. The cleaned pig intestines were cut into sections and blanched in water to remove the fishy smell. Then oil was heated in a pot and sugar was added to stir-fry until the sugar color turned out.
Pour in the pork intestines and stir-fry until colored, then add soy sauce, cooking wine, spices and hot water.
The little girl gurgled, and the rich smell with a unique aroma of internal organs spread, which aroused the appetite of those who loved this dish.
The most essential thick slices of pork belly are cooked separately with water, scallions, ginger and cooking wine, then taken out to cool, cut into large slices as thin as cicada wings, and neatly placed on a plate.
It is served with a large bowl of mashed garlic, topped with hot chili oil and a dipping sauce made from soy sauce and vinegar!
Mr. Fang stood in the yard, completely surrounded by the surging aroma, and the glutton in his stomach had already rebelled!
He watched his grandson sweating profusely but with ease in front of the two large stoves, and watched the "hard dishes" served on the table, which were colorful and filling.
"It's time to eat!"
Following Lu Qingyang's shout, the crowd who had been waiting impatiently immediately gathered around and sat down.
There are pots and pots full of food on the table!
In the middle of the room, there was a bubbling iron pot filled with thick, sour and fragrant sauerkraut, pork, blood sausage and vermicelli stew.
The vermicelli has absorbed the soup and is crystal clear, the pork belly is trembling, the blood sausage is tender and smooth, and the pig's stomach is chewy!
Next to it there is a pot of huge white flour steamed buns piled high!
"Don't be polite! Help yourself!" Lu Qingyang called out generously, first filling a large bowl of sauerkraut stewed with meat for Grandpa Fang, and specially added pork belly and blood sausage to it, "Grandpa, please try it, it's hot and sour!"
Mr. Fang had already been attracted by the aroma and had forgotten his image. He picked up the chopsticks, picked up a piece of pork belly covered with soup, blew on it, and put it into his mouth impatiently.
"This taste is really unique!"
It's much more lively than the military compound in Beijing.
Moreover, his grandson's cooking skills are comparable to those of the best chefs in state-owned restaurants.
Mr. Fang took a sip of wine and said, "I originally thought that Qingyang would have a hard time here, but I really thought too much. You live a more comfortable life than me!"
"Our production team is like this now because of Qingyang's ideas. Otherwise, we wouldn't be able to eat so much meat now." Wang Shun scooped up a piece of garlic pork and put it in his mouth.
The hunting team also arrived, and everyone was busy looking for a location.
All the people gathered together to eat the pig-killing dish, which tasted even better.
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