After fleeing famine, I have thousands of acres of fertile land

The charcoal kiln on the mountain never stopped, and the charcoal in the charcoal shed kept piling up, until it finally stopped before the Chinese New Year.

This year's charcoal burning activity is over. All we have to do is sell the charcoal in the charcoal shed. After the New Year, when spring comes, we have to clean up the fields.

The charcoal kiln stopped operating, but Liu Bao and Ji Cun’s charcoal selling business did not stop. They still came to sell charcoal every day.

The head of the village would take the young people in the village and use oxen to pull stone rollers to press the road outside the village when the weather was fine. The road became smooth, and Liu Bao and his brothers saved a lot of effort.

Except for the accountant and the charcoal shed, everyone else in the village made plans to go to the city to buy New Year goods. In the first year of living in a new house, you have to live a prosperous life so that you will have good luck in the future.

Boss Ye bought several strings of firecrackers, and during the New Year holidays, he would set off one every time he had a meal.

Ye Qing and several sisters followed the car to the city. Several people's eyes were overwhelmed by the sight of all the New Year pictures and sugar figures, all of which were delicious.

Ye Qing used all the copper coins he brought with him to buy food and playthings. After he had eaten and drunk his fill, he reluctantly followed Boss Ye back home. Of course, he did not forget to buy some red paper to take back, as the couplets at home had not been written yet.

After returning home, Boss Ye was busy looking for someone to slaughter the pigs. The two pigs raised at home were fed well by Li and weighed two to three hundred kilograms each.

We still went to the Wei family to slaughter the New Year pig. The two families were relatives, so we just greeted each other and set the time.

The three brothers of the Wei family were all tall and strong, and the boys in the family were all tall and strong. When Ye Lao San stood next to his brothers-in-law, he looked thin and small.

The two brothers of the Wei family came with several sons to help kill the pigs, and the second and third brothers of the Ye family also came to help.

The pigsty was clean. Boss Ye cleaned it in the morning.

Several people entered the pigpen, and the Wei brothers easily knocked down the big fat pig.

Several people from the Ye family took the prepared ropes and quickly tied up the pig. They then carried the pig to an open area.

"Uncle, you raise such good pigs. The pigs raised by other families in the village are not as fat as yours." Boss Wei couldn't help but sigh.

Old man Ye came over with a scale and said, "This year we have a lot of food at home. We feed them several times a day, just waiting for the New Year to eat meat."

Several people lifted up the tied pig. Old Man Ye looked at it and weighed it. Wow, it weighed more than 230 kilograms.

Everyone present was very curious about how the Ye family raised pigs. Ye Lao San asked, "Dad, how do you raise pigs? Teach me. I only raise a little over 100 kilograms."

Everyone else looked at Old Man Ye, who proudly shared his experience, "You still have to feed more. Qingya told me to heat up the pig feed and not just feed it grass. Mix some bran and small sweet potatoes, so that the pigs can grow meat faster."

Ye Qing, who was watching from the side, didn't expect the topic to turn to her. She didn't take credit for it, and smiled and said, "I'm just saying, but grandpa is still good at raising children."

Old Man Ye and Ye Qing praised each other for a while and continued to watch Boss Wei slaughter the pig.

Boss Wei stood next to the pig with a knife in his hand. The tied-up pig was so scared that it struggled and groaned, staring at the people with its little eyes, as if begging for mercy.

The Ye family members only had pork in their eyes and didn't notice the pig's eyes at all.

Boss Wei called his sister, and Third Aunt came over with a basin of clean water and sprinkled a handful of salt in the water.

Ye Qing watched with great interest, knowing that it was used to collect pig blood.

"Qingya, go back with Auntie San. Don't look at it. It's too scary. You'll have nightmares at night."

Ye Qing was not afraid at all. On the day the wild boar was caught, she watched the whole process from the side.

Seeing that Ye Qing was watching intently, Wei stopped calling her and went back to the kitchen to help boil water.

Boss Wei took the butcher knife, aimed at the right spot, and chopped the pig with one cut. The pig's blood spurted out and flowed into the prepared basin.

The fat pig's grunting turned into a shrill scream, its limbs began to struggle violently, and the blood flow accelerated. After a while, the screaming weakened and it slowly stopped moving.

Ye Qing ran to the kitchen carrying the basin containing the pig's blood. Wei took the basin and stirred it with a stick. Gradually, the pig's blood coagulated into lumps.

Wei poured the pig's blood into boiling water, simmered it on low heat for 25 minutes, took it out and put it in cold water, and the pig's blood was ready to be used in dishes.

There was also boiling water in another pot on the stove. Zhou poured the water into a bucket. Ye Dalang came in and took it out to remove the hair from the pig.

Soon, Boss Wei divided the pig into two halves. Boss Ye planned to keep half of the pig and sell the rest for silver.

The Wei family was planning to sell pork during the Chinese New Year, so they kept the other pig and half a pig and paid them according to the market price.

Ye Qing watched Boss Wei helping to cut the pork into small pieces, "Uncle Wei, can you help me cut some pork belly out? I'll save it for cooking."

"Qingya wants to eat braised pork, uncle will cut it for you. Braised pork is delicious, but it's a bit fishy."

Ye Qing was not afraid of this. She went to the city's pharmacy and bought some spices, which she stewed with the meat. It tasted good and had no fishy smell.

"I have a way to make the meat less fishy. You'll know when you try it when I prepare the pig-killing dish." Ye Qing said mysteriously.

Boss Wei's curiosity was aroused. "I'll try it and see if there's anything different."

After the pork was cut, Ye Dalang came back with the washed internal organs and took them to the kitchen.

Wei started to cook the pig-killing dishes. She learned to cook the pig-killing dishes since she was a child, and now the dishes she cooks taste very good.

Ye Qing took out the spices he had bought. There weren't many, just enough to cook a few dishes, but it cost him almost half a tael of silver.

Wei first used the fat to make oil, and Ye Qing put the prepared spices into the oil pan and fried them until the aroma came out, and then added chopped green onions and ginger slices.

The aroma of aniseed and onions wafted into the yard, and everyone swallowed their saliva unconsciously, looking forward to eating early.

Ye Qing will not participate in the rest, and Wei will just follow his own steps.

Everyone else in the yard was busy, cleaning up the things on the ground and cleaning the dirty yard.

Li put the cut meat into two clean jars according to its fat and lean content, and would clean them up slowly in the afternoon.

The aroma slowly wafted from the kitchen, and the smell of meat made the people in the yard lose interest in chatting.

Old Man Ye asked everyone to catch the other pig first. This pig had already seen the fate of the other pig, and when it saw someone coming in, it began to howl miserably.

When Boss Wei reached out to grab the pig, the fat pig turned around and ran along the wall of the pigpen.

Several people who followed over went up to help, and the yard became lively. After a long time, they finally caught the pig and tied it up.

The pig-slaughtering dishes were not ready yet, so Boss Ye harnessed the ox cart, loaded the pig on, and helped deliver it to the Wei family.

When they came back, the pig-killing dish was ready. Boss Wei couldn't wait to taste it first, and it was indeed different from usual.

"Qing Ya is really different. It tastes better and has no fishy smell at all." Boss Wei said in surprise.