Chapter 132 (continued)

Everyone rushed forward, some grabbing the sheep and pig, others grabbing the pig's ears, tail, and rump. Despite this, Shi Wen's sheep and pig were simply too big, and everyone had a hard time controlling them.

Shi Wen, as the host, joined everyone in pushing the pig.

The sheep-pig lived up to its reputation as a free-range breed on the grasslands; it was incredibly strong. It hadn't been this disheveled in a long time; it was panting heavily, and its cheeks were flushed.

Everyone else was the same as him—except for Yan Kexing.

With so many people around, the sheep and pig, weighing over 400 pounds, were quickly killed after a brief struggle.

Chang Qingqing and the others brought large iron basins and filled two large basins with pig's blood, then went to the side to prepare to boil the pig's blood.

Everyone prepared to deal with the two large pigs.

Baoye A Sai asked breathlessly, "Shouldn't we shave off these pig bristles first? Are the pig bristles usable?"

Their sheep and pigs, though called pigs, have long, fine, and soft wool that feels wonderful to the touch, even comparable to the wool of fat-tailed sheep.

Shi Wen intended to keep it, and then see where he could sell it later.

Shi Wen said, "Let's shave it, and then we'll burn the skin."

Tang Dahe: "Then we need to sharpen the knife again; it'll be easier to shave when the knife is sharp."

Shi Wen laughed and said, "I'll bring the whetstone over."

Shearing pig hair is a collaborative task, and that's when everyone's skills come into play.

Tang Dahe, Zhang Deyuan, and Fu Meng were the best at shaving. With a light shave using a thin razor, large curls of pig hair fell onto the plastic sheet underneath.

Shi Wen touched the shaved area and could only feel the smooth skin; he couldn't even feel the stubble.

In less than five minutes, the three of them had shaved all the wool off the two sheep and pigs.

Next, they burn the skin with fire, and then they break down the pig.

Tang Dahe is a seasoned expert; his movements are swift and precise, possessing a beauty akin to a skilled butcher dissecting an ox.

Shi Wen stood to the side and watched as he cut open the pig's belly from the tail, took out the internal organs, and then removed the pig's head.

Even though the pig is all bones, he easily cut it into large pieces of meat according to different parts using only a small knife.

The cut meat is laid out on the cutting board.

Tang Dahe looked at the meat below with admiration, and gestured with his hand to show it. "This pork fat is really thick, it's about four fingers thick."

Everyone followed his gaze to the sheep and pig, and nodded in agreement.

The meat of sheep-fed pigs is more oily than that of regular pork, with fat having a light beige hue, and the lean meat even has a bit of snowflake-like marbling.

Just by looking at it, you can tell this meat must be delicious.

Zhang Deyuan touched it with his hand. "This pig is really well raised."

Shi Wen's eyes were filled with relief. "I've raised it for so long and put in so much effort, if it doesn't turn out well, I'll be crying."

Fu Meng said, "Even if most people put in the effort, it would be difficult to raise them that well."

Shi Wen, "Let's cut off a piece of meat first; we'll use it to make a pork stew later."

Tang Dahe continued to cut the large pieces of pork into smaller pieces, while the others helped out, some boiling water, some carrying firewood, some cutting meat, some washing vegetables, and some cleaning offal—everyone found something to do.

Even the children went to Shi Wen's backyard to bring firewood—the firewood mainly consisted of dry branches and grass that Shi Wen collected while cleaning the pasture.

Once the meat is processed, store it temporarily in a clean large bucket.

Everyone started preparing the meal.

Zhang Deyuan had worked as a kitchen helper and had experience making pig-killing feasts, so he took the initiative to take over the head chef's job.

He cleaned the large pot in the yard that used to boil water, and then began to prepare the pork stew.

Shi Wen of "pig-killing feast" for a long time, but this was the first time I'd ever actually eaten it properly.

The main features of "pig-killing feast" are freshness and large portions.

The meat was just cut over here when Zhang Deyuan started cooking over there.

He poured oil into the pot and heated it until it smoked, then added garlic, dried chili peppers, and star anise to release their aroma, and then poured in a large amount of pork.

The pork is stir-fried in the pan, quickly turning from pinkish-brown to brownish-red, releasing its aroma and completing the transformation from ingredient to dish.

He then added the relatively quick-cooking offal and continued stir-frying.

Zhang Deyuan's method is rough and primitive, seemingly lacking in technical skill, relying solely on the intense heat and the interaction of the ingredients to create a rich aroma.

Just as the dishes were cooked and about to be served, Xin Xianghong brought over a large basket of cleaned garlic sprouts picked from Shi Wen's backyard.

Zhang Deyuan tossed in the bright green garlic leaves and tender white garlic shoots, and instantly, the unique and rich aroma of garlic sprouts wafted out, making the whole dish exceptionally tempting.

Zhang Deyuan placed the spatula in the pot, but instead of taking the meat out, he pulled out the firewood from under the pot, leaving the glowing embers to continue burning, simmering the pork.

He called out, "Time to eat!"

Everyone brought over stools: "I'm starving!" "This smells amazing!" "Old Zhang's cooking is fantastic!"

Everyone filled disposable bowls with rice, sat in a large circle around the pot, and ate directly from the pot.

A "pig-killing feast" contains everything: pork, pig's blood, pig's liver, pig's intestines, etc.

The pork melts in your mouth, fragrant, tender, and with a lingering aftertaste.

The pig's blood is tender and delicious, soaking up all the broth.

The pork liver has a rich aroma, a slightly powdery texture, and a unique smoothness characteristic of pork liver.

The pork intestines are crisp, tender, and fragrant; the more you eat, the more delicious they become.

Besides the meat, the garlic leaves and other ingredients in the pot were also very fragrant.

As Zhang Deyuan ate the meat, he exclaimed, "It tastes just like the pork I ate when I was a child."

Tang Dahe added, "Yes, it tastes like the free-range pigs from my childhood. They're fragrant, unlike the pigs raised in farms outside, which are bland and tasteless. You can tell it's meat just by looking at it, but it doesn't have much meat flavor and isn't fresh at all."

The others didn't even have time to speak.

Everyone's chopsticks flew across the meat, like silkworms entering a mulberry leaf thicket, munching away with a rustling sound, and the vegetables in the pot and the rice in the bowls dwindled layer by layer.