Poetic killing pigs

Killing pigs, in efficient slaughterhouses, are all killed by electricity and dismembered by machines, but in rural areas where pigs are scattered, butchers are still familiar with this craft. Before dawn, they wandered around the pigsty like ghosts, and they could kill those fat pigs at any time with a set of ancient artistic means.

Fortunately, pigs have a good psychological quality. They won't care about such danger until the last night. Otherwise, how can they eat so fat in fat months and feel at ease? Besides, pigs are forgetful. Even if the collective witnessed the slaughter of their companions, they just stared, groaned and expressed their fears. In the days that followed, they continued to eat and sleep, gaining weight and gaining weight. I admire pigs for this.

On the eighth day of April, my rural relatives held a wedding banquet, and on the seventh day I went to his house to help. In the evening, he told me that they had fattened a big pig and were going to kill it that night and entertain guests tomorrow. I am very sincere to congratulate our guests the next day, because feeding big pigs with my own rice and pig grass is definitely better than eating feed. I was greatly invigorated when I heard that pigs were going to be killed. For a foodie like me, I have always longed for delicious food, not to mention that this kind of food will go through a dramatic process before it reaches my mouth. Food with stories naturally has different tastes. I went to the pigsty to look at the slaughtered pigs. It is very fat, lying in the haystack, estimated to weigh more than 200 kilograms, with rosy skin and diamond-like shiny pig hair, all of which indicate that it will taste great. Seeing someone coming, the shaved pig pricked up its ears, looked up at me with big eyes, and snorted me slightly, as if to say, "Dude, give me something delicious!" " I am very satisfied with this pig.

It's night, and after sleeping, I look forward to killing pigs. ...

I lay in bed, tossing and turning, watching the bright half moon walking in the clouds outside the window, the stars shining, the spring breeze blowing the willows, and the night was beautiful. In my ears, I hear the rushing river, the chorus of frogs and bugs ... occasionally someone is talking outside in the middle of the night, and the kitchen is jingling. I constantly experience and imagine what this beautiful night of killing pigs looks like. I can't describe it. It was really exciting.

After a long time, I almost fell asleep, or actually fell asleep. Suddenly, I heard hoarse laughter and the roar of motorcycles outside. The butcher is coming! As if the conditions were radiating, I suddenly woke up, skid up, grabbed my slippers and ran outside. Look, kill the pig! It's half past three in the evening.

Butcher Hu is a semi-old man who has been killing pigs for forty years. He is short and untidy, with a face like bacon, a rotten tooth and a big mouth. I smelled an unpleasant smell when I was far away from him, which was the smell of inferior tobacco mixed with animal flesh and blood. Thick and refreshing. If you have come into contact with a butcher who kills pigs, you must know the smell, the smell of death that will never disappear.

As a relative of the host family, he was kind to the butcher Hu, prepared snacks and rock tea, and talked with him carefully. Butcher Hu drank tea for a while, smoked a cigarette, boasted a story about stealing big tits, then picked up a woven bag on a greasy motorcycle and threw it in the room (hall) of the house, picked up a sharp knife with a wooden handle from it, then fished out a rope and calmly led us men to the pigsty.

When the pig heard someone approaching, it stood up. In the dead of night, perhaps it smelled the strong smell of death on butcher Hu. He knew that his death was coming.

If you know that you are going to get a knife, the pig is absolutely unwilling to leave the pigsty, and we can't catch it ... The butcher has a way to quickly put a rope around the pig's foot to make it tight, and then directly pull its big ears, and another person pulls its tail.

Others listen to butcher Hu's command, move their legs and push their hips. It's just that the pig is too heavy. A few people haven't had breakfast yet, and dinner has already been digested. Everyone is too weak to carry the pig directly. Someone praised: "This pig is really strong!" The pig was abused to the last straw and roared loudly. What a miserable cry this pig makes! My ears are going deaf! Everyone in too many chefs put the pig on Sunjiaping at the gate ... A round of Yun Zheyue, a dim lamp, three old benches, a long wooden ladder, a big enamel washbasin full of water and three spoonfuls of salt have been put in the water ... This is the scene of killing the pig.

Everyone shouted 123 while listening to butcher Hu's bawling. Finally, the pig was carried on three benches. A guy pulling a pig's leg didn't tighten the rope. The pig turned the pig upside down with a push of its hind leg. Everyone has to put the pig back on three benches. The pig roared and smoked, which was very painful and horrible. Fortunately, I held the pig's front leg calmly, and no one laughed at me for being clumsy and timid.

Butcher Hu didn't bother to scold his mother, telling everyone to press the button to avoid being bitten and kicked by pigs. Then he kicked the basin in front of the pig's neck, and the water in the basin flashed. The butcher scooped up a gourd ladle of cold water and poured it on the pig's chest. The pig was trembling all over. It was very scared. This is exquisite: pig blood can be concentrated in the heart under the stimulation of cold, and pig neck can also be washed with water.

Butcher Hu gently washed the pig's neck with water a few times, then flashed a sharp knife and dragged it quickly to his head with the blade on the pig's chest without cutting the pig's skin. Drag the tip of the knife to the neck in the direction of the pig's abdomen, pause, move the knife back two centimeters, and find the correct position.

Before I could see it clearly, butcher Hu suddenly made a move. He leaned forward, his feet moved half a step, and his legs were suspended. After the stabbing, his throat let out an exhalation sound, and the whole sharp knife flashed cold light. The handle was obliquely inserted into the pig's lower neck and stabbed the heart. Before I could pause, whoosh, the sharp knife had been pulled out ... Although it was complicated, it was because I observed it carefully, but the whole process of cutting out and closing the knife was actually done in one go, only one second. A cavity of pig blood spewed out with a sharp knife, but there was no trace of blood on the knife ... what a quick knife!

Wow, the blood sprayed more than half a meter away, and it just fell into the basin.

? The pig didn't seem to think that the process was so fast, and he was not ready in a trance. Although the assassination has been completed, the pig is not twisted all over, but growls as usual. Every time it roars, the pig's blood spouts out like a high-pressure faucet and falls into the basin on the ground. It growled three or four times, and the pig finally felt something was wrong and struggled desperately, but all four legs were pulled tightly by the rope and his ears were pulled, and he couldn't break free at all.

The pig is still growling painfully. It is estimated that the sleeping people in the whole village were awakened by the roar. Only the moon is silent. Shouted twice again, the pig's blood was almost drained, no longer spewing, but gushing out. At this time, the pig's hiss began to weaken, not as good as a sound. The pig that has lost too much blood can't carry it any longer.

In order to make the blood flow clean, the butcher put his hand into the knife edge of the pig to cut it open. Sure enough, the blood flow is faster. Before the pig roared for the tenth time, the pig stopped breathing, stopped yelling, stared at his leg feebly for a few times, and then stopped moving. At this point, the pig has been killed cleanly, and everyone has expressed great admiration for butcher Hu.

It is said that some unskilled butchers can kill pigs for an hour, while others kill them and the pigs run away. Therefore, it must be because the butcher's skill is superb that he can kill such a big pig.

Hu Butcher gasped and sighed, "Alas, I am getting old. I could have killed such a big pig a few years ago. " I asked curiously, "How can a person kill people?" Butcher Hu grinned with big teeth and drunk. He gave me a gentle look: "Do you want to learn to kill pigs?" I made a vague promise. He enthusiastically told me that if a person kills a pig, he can put the pig's head beside him and kill the pig ... his brain is patched and it's quite cold.

The pig is dead, and it's not over yet, or it's just beginning.

Next, how to turn the pig into safe pork, which reflects the skill of the pig killer. At this time, it is a wooden ladder. The wooden ladder is ten feet long, two feet wide at the top and three feet wide at the bottom. The wooden ladder is placed on three pig stools. Push the pigs and roll them onto the ladder. Next is a straight iron drill that is more than one person's height. The iron drill is as thick as the little finger, dark and shiny, with one end smooth but not sharp, and the other end bent into a ring with an iron ring inside. Butcher Hu found a bucket filled with clear water and washed the dead pig with a ladle. Then cut a small hole in the lower part of the pig's hind leg, insert the smooth end of the iron drill into the small hole, keep swinging under the pig's skin until it is inserted into the pig's head, pig's front leg and other parts, trying to separate a part of the pig's skin, and repeatedly insert the iron drill from the cut hind leg to separate the skin and make the whole pig's skin loose and smooth. Then pick up the leg of the pig that cut the small mouth and blow into the small mouth. After blowing, hold a small mouth tightly, inhale and blow hard. It's like blowing a balloon, but I'm afraid it takes several times more effort than blowing a balloon. Blow it dozens of times so fast.

Soon, the pig was blown from a mass of fat into a big round pig ball. There are four legs, head and tail of a pig on the ball. After blowing, tie up the small mouth with a rope. But there is still a leak, that is, the stabbed neck blade, gurgling blood bubbles. Before it's too late, a big bucket of boiling hot water came before the gas leaked! Pour boiling water on pigs with a spoon, and every place will be scalded.

? As the saying goes, "a dead mouse can't touch the cold" is this scene. After scalding, the sharp knife that just killed the pig came in handy again. Because it is scalded with boiling water, it is very easy to shave, which is no different from shaving with a razor. Afterwards, there was a pool of pig hair and dirt on the ground. The scraped pig was like a beautiful woman with makeup, and her body was clean, fresh and smooth.

After the pig hair is shaved, the next step is to gut it. If killing pigs with blood marks is the first wave of the climax of killing pigs, then this disembowelling is the second wave of the climax of killing pigs.

As mentioned earlier, Butcher Hu has put a rope on the pig's leg in the pigsty. This slipknot is an interesting way to tie a pig's leg, which can be tightened or relaxed. It can not only prevent the pig from kicking people when killing the pig, but also is very important when disemboweling, because the pig should be hung on a ladder.

Obviously, this 200-catty pig can't be handled by one person, let alone an old butcher. So everyone came to help again. After the butcher Hu fixed the pig's hind leg rope on the ladder, everyone laughed, and even the pig stood up and leaned against the wall to support the ladder. In this way, the pig's head is facing down and his stomach is hanging on the ladder on the wall. At this time, because the pig's body is tight and round, and the heavy body is still doing pendulum movement and rolling left and right, it is necessary for the butcher to press the ladder tightly to avoid the accident of dead pigs hitting people.

When the pig stopped shaking, the butcher Hu picked up a sharp knife again. Snow, from the pig's lower abdomen to the sternum, cut open the belly, and the messy internal organs such as large intestine, small intestine, liver, bladder and kidney flowed down with a bang, leaving the pig's body temperature steaming.

The air is filled with the smell of pig viscera. ...

Butcher Hu took his time. He first cut the pig liver and pig gall, put the pig liver in a washbasin and threw the pig gall aside. A yellow dog came running, smelled it and ran away. Then butcher Hu took out the whole intestine and pork belly, cut the front and back ends and threw them in a big basin. Then he scooped water to clean the blood in the pig's chest, lost his sharp knife, took out a heavy kopis, knocked twice and split the pig's chest. Take out some pig lung leaves and cut them off. Then take out your tongue and pig heart.

Only then do we know that the heart and the tongue are interlinked. There is some blood in the pig's heart. Obviously, there is a big knife cut on the pig's heart, which was stabbed when killing the pig.

At this time, there were not many internal organs hanging everywhere in the pig cavity, so the pancreas and kidneys of the pig were pulled out, and the pig urine bubbles were also pulled out and thrown on the ground, and the pig urine flowed out. All these actions are nothing more than a wave of the horizontal knife and a wave of the hand. The movements are hearty and never slow, which fully embodies the superb skills of Hu, a butcher who is quite skilled in unloading cattle.

? It only takes four or five minutes to gut a pig. The pig cavity is still steaming, but you can see red muscles and white ribs.

At this time, the stage that best reflects the butcher's skill level appeared, that is, dividing pigs.

Butcher Hu held high Cobis and held her breath. Starting from the root of the pig's tail, he hit it hard and the pig's ass split in two. The separated part is the pig's spine, that is to say, splitting must be to split the pig's spine in half. There is no spinal cord on one side of the pig tail, but the spinal cord on the other side must be intact. One knife ... two knives ... three knives ... until the seventh knife ... every time the spine was separated from the middle to the occipital bone of the pig's head, and then the pig's head was cut in half with five knives.

Of course, if you need a complete pig head, you won't continue to cut it. In the process of chopping, we must be careful not to let the pig brain fall to the ground. This is the favorite part of butcher Hu. He will skillfully connect the pig brain with a pot after it falls off.

? Pull out a spinal cord and the pig will be divided. In this way, a whole pig is completely divided into two symmetrical pigs, and only one side has a tail.

At this time, the weight of the pigs is greatly reduced, and two people can completely put down the two pigs, tear off the fat in the pig's belly and put it in the pot under their feet. Then, the chef in the kitchen began to cooperate with Butcher Hu to discuss how to divide the pork into several parts. In our eyes, pork may be pork, but in the eyes of butchers and chefs, tenderloin, pork belly, front legs and hind legs are completely different parts, suitable for different dishes.

Butcher Hu's work is basically completed, but he has to bear the pain to let him finish one job, that is, turning over his intestines. As we all know, pig intestines are delicious, but as we all know, pig intestines contain pig manure. It is not an easy task to get the feces out of pig intestines, which is not something that ordinary housewives and chefs can accomplish.

So the butcher Hu grabbed one end of the large intestine, scratched the inside of the intestine and turned it out. Then dig out a section of the pig's large intestine, and the inner wall of the large intestine becomes the outer wall ... the feces flow out without polluting the large intestine. Butcher Hu stopped me and asked me to pour a gourd ladle of cold water into the pig farm. So, Hua Hua, the pig intestines turned upside down under the gravity of the current, and different degrees of feces fell with the water ... until they turned over to the pig's belly and were cut off with a knife. Then turn the pork belly. Wash the turned pork intestines and bellies with clear water and put them into a basin.

Cut off a lump of cecum and throw it to the dog.

After the pig intestines were turned over, the butcher Hu told the women in the host family how to repeatedly clean the pig's large intestine and small intestine with salt particles.

At this point, the pig killing work is completed.

It's already dawn, it's almost six o'clock ... half the moon has gone somewhere, and I realize it's dawn.

At breakfast time, fresh pigs such as fried pig brain and stewed pig lung soup are served to butcher Hu. The butcher ate contentedly. When the butcher walked away, he took away the reward, that is, 20 Jin of pork. The host family sent the butcher Hu away with gratitude.

Pig meat is arranged, some of which will be stewed in a pot into braised pork, some of which will be decomposed and shredded into stir-fried dishes, while delicious pig ears and pig tails will be kept by the owner and made into private kitchens in the future.

? A big fat pig thus completed its historical mission and came to the mouths of foodies. ...

The meals in the countryside are very early. For these dozens of banquet dishes, the chef built two temporary large coal stoves with bricks and loess as early as last night, and also set up a plastic shed, in which he made a simple big kitchen with door panels and benches. Except this pig, all kinds of vegetable sauces and condiments are cut and put in a big white bowl or a big enamel pot, and all kinds of dishes such as chicken, duck and fish have been preliminarily processed. The air is full of fresh and attractive smells, and the slaughtered pigs and all other delicious foods are waiting for the guests to taste.

(End)