Slowly the days passed, slowly approaching the end of the year, the brothers in the village were very happy, this time the granary was laid, vegetables and rice were obviously very sufficient, and the brothers also caught a lot of fish, everyone was ready, just waiting for the New Year.

On the day of the thirtieth day of the Chinese New Year's Eve, everyone was busy opening the pot, early in the morning Li Qing took a few brothers to the back village to bring out the five big fat pigs in the village, Li Qing asked someone to tie the pig with four hooves, lying on its side and placed it on a square table, the pig either had a scream, or made a low sound, twisted its neck hard, the hooves twisted in the air that could not find the fulcrum, the fat body slid on the table, it had no way to stand up again, its body was too heavy. As if having found the cause of death, it stood still, looking around with an upward eye, looking for the last hope. Li Qing picked up the knife and stabbed it from the largest vein under the pig's neck, this knife technique is very exquisite, if the knife pierces the artery, it will spurt blood like a column, and the raw materials for making blood sausage will be expensive, if all the blood on the pig's body does not flow out, the pork will not be white and tender, but red stomach. With a piercing scream, the white knife went in and the red knife came out. An enamel basin was placed under the pig's neck, and the blood flowed slowly like a stream, and the basin was soon filled with pig's blood.

Li Qing washed the pig's blood on his hands, and said to everyone with a smile: "I killed the pig, and I'll leave the rest of the work to you!" With that, Li Qing left.

Those few people hurriedly set up the pot, lit the firewood, boiled the water, the flame stretched the red tongue of fire, indulged in the bottom of the pot, and the firewood was burned with a "crackling" sound, like the sound of bursts of firecrackers. Several people kept stuffing the firewood around them into the pot. Flames ran around on the firewood, expanding its territory. Seeing that the fire under the pot was getting stronger and stronger, the temperature of the pot was getting higher and higher, and gradually the water in the pot was boiling. Everyone brought a small bucket, poured the boiling water in the pot into the bucket one by one, and then everyone brought the water to the side of the big fat pig, and then poured hot water on the big fat pig one by one. After a while, the pig was burned and smoking! All kinds of strange smells on his body gradually disappeared. At this time, a big man picked up a knife and sharpened it against the whetstone beside him, and the knife became sharp. Beginning to shave the pig, he held the knife horizontally, holding the handle in one hand and the tip of the knife in the other. Slowly scraping the pig's body with the blade, the pig's hair slowly fell off, revealing the white and tender skin. Everyone turned the pig over, and shaved the pig hair on that side, and after the pig hair fell off, everyone shaved the hair on a pair of pig ears and the four fat pig feet. Everyone washed the piglets clean with hot water again. The pig's head and four hooves were cut off first, and the four trotters were tied together with hemp rope. The next step was to disembowel, the man reached out and pulled the trachea to pull out the internal organs, and then tied a hemp rope to the trachea and hung it under the eaves, so that the residual blood dripped down. Then he took the gall from the liver and hung it under the eaves, and cooled it and dried it for medicinal purposes. He scraped the rest of the intestines into a large basin, and then a brother next to him handed him a chopstick, and he took the chopsticks, ran them through one end of the intestines, turned the intestines over, removed the feces from them, washed them three times with the water that had been prepared in the morning, and cut out a few pieces of pig's blood to make a blood sausage. There is no way to keep pig blood, and blood sausage is the main dish of killing pigs. The rest of the intestines pork belly is washed and ready to be eaten slowly at night.

Seeing that they were finished, Li Qing went on the field in person! Up to now, the pig only has a shell left, and Li Qing cut off the pig's neck with the cervical vertebrae, which is the meat to be eaten today. Then divide the body into four pieces, and take out two shoulder clips, which are the bones to be gnawed today. One leg with a quarter of the body, after a lot of work, a live pig turned into four large pieces of meat!

Yan'er suddenly appeared at the door, looked at Li Qing and said, "Can I help in any way?" ”

"Hehe, why are you here, okay! You can help me fill the blood sausage! Li Qing said with a smile!

"Okay!" After Yan'er finished speaking, she pulled the two brothers and started to do it.

Yan'er knows how to take care of this intestine, she knows how much water, how much oil, how much pepper, spices, green onions, ginger and garlic to put in the blood, Yan'er knows how to fill it, so she has a lot of experience. There were three of them, one of them used two chopsticks to prop open one end of the intestines, open them into a funnel shape, and tie the other end in a knot to death. One poured blood into a bowl. The third person used a pair of chopsticks to stir in the blood basin to prevent the blood from clotting. Soon the intestines were filled! At this time, Li Qing handed the sauerkraut to Yan'er. So Yan'er got busy again, cut the sauerkraut and wash it with water, and then squeeze out the water by hand, and gather it into a ball for later use. The dish should be finely chopped and the size of the dough should be even.

When everything was ready, everyone began to boil the water, and soon the water boiled, the vegetables were cut, and the intestines were filled. Li Qing first put the meat in and cooked it first, and after an hour, the aroma of meat had filled the entire room. This is Li Qing opened the pot, put the chopped sauerkraut into the pot one by one, put salt and seasonings, and then boiled the water, let the water keep boiling, and poured the filled blood sausage into the pot one by one like an oolong into the sea. The steam filled the room, and everyone's Adam's apple began to squirm. Yan'er hurriedly led everyone to set up the big table, put the dishes and chopsticks, and put the soju in the pot and boiled the water at temperature.

At this time, Hong Wu and Zhao Meng also came with their brothers, Hong Wu looked at Li Qing's busy appearance, and said with a smile: "It turns out that your kid is still a gourmet!" The New Year's Eve actually went into battle in person! ”

Hearing Hong Wu say this, everyone laughed!

After a long while, Li Qing shouted, "Eat meat!" ”

A few tables were filled in full swing. Just waiting for the meal to start. In the kitchen, the blood sausage floated in the pot, swirling on it, sleek and plump, shining. When the fire stopped, the blood sausages were fished out one by one, put on the cheap seeds, and poured them with cold water.

Yan'er said to Li Qing: "Quickly help me cut it!" ”。

Li Qing looked at Yan'er with a smile, reached out and wiped the beads of sweat on Yan'er's head and said, "Look at you, you are covered in sweat, and you don't know how to wipe it!" ”。

Yan'er couldn't help but smile when she looked at Li Qing's appearance. The blood sausage was fished out one by one, put it on Lianzi, poured it with cold water, wriggled in Yan'er's hand, turned into a thin sheet, and put it on a plate and served on the table. There are two kinds of meat, the meat on the bones is torn into strips (deboned meat), and the square meat is cut into slices and served on a plate. Each person served a bowl of sauerkraut soup (pig-killing vegetables) in front of him, and the heat smoked so that every face was slippery and ruddy. Everyone used chopsticks to put slices of blood sausage and meat soaked in garlic in their mouths, put all their attention in their mouths and the tip of their tongues, closed their mouths, and let the aroma come back from their nostrils, and the corners of their smiling mouths were full of oil beads.

Li Qing also served the table, Hong Wu picked up a piece of meat and said to Li Qing: "Taste it, the pork soup you made is really good!" ”

Li Qing took the piece of meat and tasted it carefully, the thick aroma of meat floated in his mouth, it felt really good! Look at the brothers again, they are all gobbling up. From time to time, people step out of their seats and toast each other. Li Qing was also poured several bowls by several brothers! Everyone was very happy that night, and they played late.

Before you know it, the New Year has arrived!