Rebirth in 80, starting with hunting in the Greater Khingan Mountains

Jiang He shouted, "It's just in time."

This pig is a small female pig, white with black spots, weighing just over 200 pounds, and is well-raised, with a pretty face and delicate features.

It’s really not that Jiang He is so depressed that he can even look at a pig with a handsome face.

If you observe carefully, you will find that some domesticated pigs really meet human aesthetic standards and have a very handsome appearance.

Fun fact: All pigs have big eyes and double eyelids!

Moreover, the meat of these good-looking pigs is delicious.

You wouldn’t have thought that pork is so obsessed with looks.

Liu Er was so proud of Jiang He's praise that the rope in his hand loosened, and the pig ran away.

Chunyu laughed, rushed forward in a few steps, and swung the axe to chop.

The river is surging. This is a domestic pig. How can you be so cruel to it?

It must be killed with a knife, the pig's blood cannot be wasted.

Chunyu swung the axe behind her, then pounced on the pig, holding the pig's waist. With a "hey", she picked up the 200-pound sow by the waist.

"Ow, ooh, ooh!"

The sow let out a heart-wrenching cry and was carried into the yard by Chunyu.

A group of people rushed forward and tied up the pig's four hooves.

Jiang Dashan quickly got a case and put the pig away.

The old ladies who got a share of the money whispered to each other that the Jiang family was so powerful now that they started slaughtering the New Year pig before the end of the year.

Zhang Jinshan is a good-for-nothing. The pigs raised by the production team are all hairy and bristly, but not as fat as wild boars.

Some people also said that a pig died and was buried in the early autumn, and it was most likely secretly slaughtered and eaten by Zhang Jinshan and the accountant.

A group of old ladies sang and sang, then left very consciously.

There are certain rules for eating pork when slaughtering the New Year pig. You can't treat the whole village to a meal when you slaughter a pig.

Therefore, those who stayed to help were about a dozen people who were close to the family.

In the Greater Khingan Range, every single one of them is an outsider.

The situation is better for urban employees, as most of them were moved here in an organized manner from the forest area of ​​Heilongjiang Province.

The rural areas are almost all populated by farmers who come from other places to make a living. They have only reproduced for two generations and do not have that many relatives.

In the harsh and cold environment of the mountainous areas, everyone works collectively and survives together. The relationships between them are good and they are closer than relatives. They really help each other when something happens.

Here, I would like to highlight Jiang He’s uncle’s family. They are not only relatives, but also a finger of neighbors.

A few old men who were unable to work in the mountains stayed behind.

If you can’t carry the wood, you can’t kill the pig either.

After the pig was pinned down, a large copper basin was brought out and a large pot of water was boiled in it.

Jiang He was about to kill the pig, but Old Song, a five-guarantee household, pushed him away.

"Killing a domestic pig is different from killing a wild boar. Just stay aside and wait for the food to come."

The old man held a sharp knife in his mouth, measured the pig's neck with his fingers a few times, pressed it a few times, then shouted, and stabbed the knife deeply into the pig's neck with a "pu" sound.

The pig screamed and struggled desperately.

As the knife was pulled out, blood gushed out like a stream.

Jiang He shouted "Great!" and the knife went straight into his chest, severing both the heart's vital energy and the vital veins. Only when the blood had drained away would the pork be fragrant.

Another old man used a copper basin to collect half of the pig's blood.

The pig's cries gradually weakened, and it stopped struggling until the last drop of blood was shed.

The old man took a willow branch and stirred it clockwise in the hot pig blood to stir out the blood tendons. Otherwise, the pig blood would coagulate and the blood sausage would not taste good again.

The blood and tendons cannot be wasted. They are thrown into a big pot and cooked. Dipped in garlic sauce, they are chewy and delicious.

Hot water is poured on the pig, and then the pig's hair is scraped off with a scraper.

Stir out the blood and tendons in the pig's blood, add chopped green onion, ginger, garlic, pepper powder and soybean oil. Wait until the pig is opened, then pick some lard, chop it up and add it in to enhance the flavor.

Rural men are particularly fond of slaughtering pigs. Although these old men cannot work in the mountains or farm in the fields, they are very nimble when slaughtering pigs. They can pick up dozens of pounds of pork with one hand and throw it away.

The group of people cooperated very well, and the whole pig was almost cut into pieces in less than half an hour. The large pieces of bones and pork belly were already put into the pot and boiled.

It is a bit difficult to clean up the pig offal, especially the job of emptying the intestines, which no one wants to do.

A bunch of old women were picked up.

Blood sausage is stuffed with small intestine, and the stuffed blood sausage is even and smooth.

The large intestine can also be stuffed, but the blood sausage that comes out is so rough, it feels like stool that has been held in for half a month, and the visual aspect is uncomfortable.

Another thing is, it’s a waste to use large intestine to stuff blood sausage, the right way to use it is to stuff pig intestine.

Big bones, pork belly, fat, heart, liver, intestines, etc. are all put into a big pot and stewed.

Apart from green onions, ginger, peppercorns and dried chilies, there are no other seasonings.

Just think about it, if you stew all these things together, even if it is a domestic pig, what will it taste like?

The fishy and smelly smell of internal organs cannot be suppressed. People who are not familiar with it will vomit after smelling it for a moment.

But as the steam rose, the peculiar smell gradually faded and the aroma of meat came out.

After skimming off the foam, put the cut, washed and squeezed sauerkraut into the pot, and put the stuffed blood sausage into the pot. This is not the end yet, you have to use a large horseshoe needle to poke some holes to let out the air, otherwise it will burst when cooked.

As the sour aroma of sauerkraut came along, hey, a wonderful change happened immediately.

This is the most typical Northeastern pig-killing dish. I guarantee that you won’t be used to it if you’re from another place. But nowadays, the dish we eat has been improved, with less strange smell and has become more mellow. But when locals eat it, they always feel that it lacks some flavor.

This is what is called inauthentic.

Simmer over low heat for the whole afternoon, then serve the big bones and sauerkraut. Pinch one end of the blood sausage and cut it into thick slices the width of a finger with a sharp knife, put it in the sauerkraut soup, and eat it with garlic sauce.

This is a famous dish from Northeast China, sauerkraut blood sausage.

For people in Northeast China, sauerkraut and blood sausage is definitely ranked fourth.

Number one, of course, is the watery stew your mom made.

The second one, of course, is to dip it in pickles.

Third, homemade pickles.

As for the fourth place, there is competition from sauerkraut blood sausage, sweet and sour pork, stir-fried pork slices, and dried tofu with hot peppers, and the pressure is quite high.

There was a table full of dishes, but the one that was eaten the fastest was not the sauerkraut, blood sausage or anything like that, but the garlic pork.

In a large pot, large chunks of stewed fat meat and pork belly were cut into large slices as thick as chopsticks and placed on a plate, with meat oil oozing out of the bottom of the plate.

This thing will be boring to look at in later generations.

But in 1980, it was the most delicious thing in the world. Oil and water, oil and water, no matter what, it was still oil and water.

Picking up a piece of fat meat with chopsticks, it is really as white as jade. When the chopsticks are shaken slightly, crystal oil drops fall.

The mashed garlic must be made in a garlic jar, like a paste. Add a little salt and water and stir it. Coat the white meat with the mashed garlic and put it in your mouth to chew and sip.

Oh my god, the thick oil exploded in my mouth, and the greasy aroma rushed straight to my forehead.

Then the smell of mashed garlic continued to explode, instantly suppressing the greasiness that rushed to the forehead.

The chewed fat mixed with mashed garlic slid down the throat almost instantly, and the whole body was filled with a pleasant oily aroma.

Then take another sip of the 60-degree loose drink and exhale a breath of alcohol!

I wouldn’t trade it even for a god.