Chapter 152

After the pigs are killed, they are sold separately. It's very inconvenient to go to the town to buy the meat at ordinary times. In addition, it's cold now. Even if the pork is stored for three or four days, it won't go bad. The villagers are very enthusiastic about buying meat. You sell about five Jin, I sell about ten jin, and you sell about three hundred jin. Ye Rongfa doesn't prepare for the rest of the pig's head and thigh Sell it and eat it at home.

After buying the pork, everyone just broke up. As for the kids who watched the fun, they had already run out. All the pigs had been killed. For the kids, there was nothing to look after.

"Glory, thank you so much today. Remember to come to my house for a drink this evening." Ye Rongfa put 20 jin pork in a bag and handed it to Ye Rongfa.

I don't know when the tradition of pig slaughtering has been handed down in the nearby villages. If a family slaughters pigs, they have to invite the villagers to drink and eat meat.

The more people you come, the more lively it is. It means that your family is popular and has face. Every family is like this. If you are popular at the end of the year, sometimes you have to catch up with several games a day. You are tired of eating wine and meat, and you are afraid of eating meat.

"Brother Rongfa, is this meat too much?"

Ye Rongrong looks at the pork in Ye Rongfa's hand, but he doesn't take it. He gives too much meat. Generally, the people who help to kill pigs divide three or five Jin of pork, and then eat a banquet.

And ye Rong sent himself this bag of meat, ye Rongrong naked eye, at least 20 jin of meat, this is too much.

"Glory, what are you doing with me? I told you to take it, just a few catties of pork. It's not worth any money." Ye Rongfa put the bag into Ye Rongrong's hand and said.

"Well, thank you, brother Rongfa."

After thinking about it, ye Rongrong took the bag that ye Rongfa had put in. After all, as ye Rongfa said, just a few catties of pork is not worth much. If he refuses again, he will be hypocritical.

"It's all my own. You're welcome." Ye Rongfa said.

……

"So much meat, we can't finish it?"

On the way home, Liu Qingqing frowns and says to Ye Rongrong. After all, 20 jin of pork is enough for my family to eat in the refrigerator for more than half a month. Even if the fresh pork is kept in the refrigerator for 10 days and a half months, it will taste bad even if it is not bad.

"Let's go home and make bacon."

Ye Rongrong thought about it and said. After all, there is so much pork in my family. When do you want to eat it? If you don't finish it, the meat will be bad. It's a pity. You know, the price of pork is still high.

Especially now that the new year is coming, the prices of vegetables will basically rise a little, especially pork and seafood, which are rising more than vegetables.

Cured meat is the most common kind of cured meat. When it comes to cured meat, no one knows it. Its origin is the same as other Chinese curing methods, full of coincidence.

In ancient times, in the era of food shortage, the wise ancestors of Chinese always came up with a variety of ways to preserve food, and also created a variety of delicious food that people now enjoy talking about.

It has been more than 300 years since the beginning of the Qing Dynasty, when people lived in peace and prosperity and six animals flourished. At that time, pork was often surplus except for normal slaughtering and sales.

Once upon a time, a local villager spread the remaining pork on the noodles with salt. The next day, he hung up the pork which had been salted all night with rope. It was the winter solstice, and it was snowing for days, so he couldn't go out. The family took down the salted pork and cooked it, but found that the taste was different, salty and delicious.

Since then, the technology of salting pork into cured meat has spread. With the continuous improvement of people, there are more varieties of cured meat, sausage, dog, duck, chicken and egg. The flavor of cured meat is more delicious.

The quality of cured meat is closely related to the choice of season. It can only be produced in autumn and winter from the cold dew festival to the little cold festival every year. The cured meat produced in advance or beyond this time will lose its unique flavor.

"Well, the bacon is very delicious. It used to be bought from outside or given to us by people in the village. This year, our family made our own bacon, and my husband's bacon is absolutely the best."

Liu Qingqing is very excited to hear his man say that he wants to make bacon.

"Of course, your man is a chef."

Ye Rongrong said complacently. Ye Guangrong is confident that his bacon will never taste worse than anyone else's.

"Honey, let's go home and make bacon."

Liu Qingqing can't wait to take her man's hand and walk quickly towards her home. Liu Qingqing wants to know how the delicious bacon is made.

……

"Honey, I'll wash the pork."

As soon as he entered his kitchen, Liu Qingqing said excitedly.

"You can't wash bacon." Ye Guangrong quickly stops Liu Qingqing, who is going to wash the pork in his face."Why? The pork is covered with blood. It looks scary if you don't wash it. " Liu Qingqing turns her head in doubt and looks at her husband.

"Bacon meat can't be cleaned. Instead, it's easy to breed bacteria and make the meat bad." Ye Rongrong explained.

"Well, what can I do?"

Liu Qingqing asked. Liu Qingqing is a bit busy now. She wants to help her man when he makes bacon.

"Make a fire." Ye Rongrong thought about it and said.

"Well."

Liu Qingqing replied happily.

After arranging his woman's life, ye Rongrong took all the meat in the bag and put it on the case. With a knife, he quickly cut it into pieces, 20 cm long, two or three mm wide. One piece weighs almost half a Jin.

Soon, ye Rongrong cut all the 20 jin pork into 45 pieces, each of which was almost the same size and weight.

"Husband, can we make a fire?" Liu Qingqing asked when she saw her man cut the pork.

"Yes, don't use too much fire, or you'll fry the salt." Ye Rongrong tells Liu Qingqing.

"Salt again!"

Liu Qingqing looks at his man strangely and says. A few days ago, my man was also frying salt, but he was making "salt tea" to cure diarrhea. I didn't expect to fry salt for bacon.

"Of course, salt fried hot, applied to the pork, can quickly penetrate into the pork, make the pork taste better." Ye Rongrong explained.

Soon, three bags of salt are fried hot, the temperature is about 50 degrees.

Ye Rongrong quickly poured the hot salt into the cut pork with a frying shovel, and wiped the salt on the pork surface several times.

After wiping, ye Rongrong tied a rope to each piece of pork, took a small bamboo stem, and hung the pork on it.

"Husband, is that all right?" Liu Qingqing stood on the side and asked curiously.

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