Chapter 1355 - 533: Slaughtering the New Year Pig, Making Blood Sausage, Pork Grease, Such a Delicious Aroma! Chen Yuanyuan: Are You Insinuating Something About Me? [Subscription Request]_2

Chapter 1355: Chapter 533: Slaughtering the New Year Pig, Making Blood Sausage, Pork Grease, Such a Delicious Aroma! Chen Yuanyuan: Are You Insinuating Something About Me? [Subscription Request]_2

"Thanks, Mom!"

Lin Xu took a couple of sips of porridge, finished the oil cake in his hand, then picked up a freshly steamed bun, broke it open, used chopsticks to take some steamed soy sauce meat, clamped it together, and took a bite. It was truly delicious.

There would be hard physical work later, so he needed to eat as much as possible.

Once he was full and satisfied, he would have the energy to slaughter pigs.

To ensure the Excellent Level Pig Slaughtering Technique wouldn’t fall short, he also used points to exchange for the Superior Pig Slaughtering Technique.

The tasks triggered by the technique were pretty simple: slaughter three pigs within five hours. For Lin Xu, this was as easy as drinking cold water.

Feeling full and satisfied, Lin Xu took off the down jacket he was wearing, put on a thermal shirt, and changed into Lin Hongqi’s camouflage work clothes.

He changed his pants to camouflage pants too, then swapped for tall rain boots, completing the pig slaughtering attire.

One should wear old clothes or directly put on a big apron when slaughtering pigs, so as not to fear dirty things splashing onto oneself, and shoes need to be changed because both during pig bleeding or when soaking the pig, it’s easy to get shoes wet.

Putting on rain boots right away can effectively prevent such things from happening.

Others also changed clothes, set up a stone slab in the yard, and gathered around the pigpen to start catching pigs.

There’s a technique to catching pigs; one can’t catch them blindly. If the pigs get scared, not only will you fail to catch them, you might even get knocked over by the pigs.

First, you need to drive the pig out of the narrow pigpen.

When the pig is not paying attention, directly flip the pig to the ground.

Under normal circumstances, as long as you pin the pig down, the slaughtering will go smoothly.

When pinning, you need to pull the pig’s ears and tail to increase the pig’s pain, which can reduce the pig’s struggle, otherwise, a pig being pinned down might kick its back legs and potentially injure someone.

Zhang Chunsheng drove a pig out, then sealed the pigpen.

Just as he was about to mention to be careful, Lin Xu swiftly lunged forward, grabbed the pig’s front leg with one hand, and pushed forcefully forward with the other hand, flipping the entire pig to the ground immediately.

Shen Guofu, who wanted to help but couldn’t find where to start, was taken aback.

His son-in-law was tall and thin, seemingly without much strength, yet unexpectedly the over-three-hundred-pound fat pig was flipped onto the ground in an instant.

That explosiveness is really impressive!

However, what he didn’t know was that Lin Xu learned the pig-catching tricks by using the pig slaughtering skill.

When flipping the pig, you can’t grab the hind legs, because the jumping power of the hind legs is stronger. Hastily grabbing them not only risks getting kicked but also risks dislocating your wrist when the pig struggles.

But the front legs don’t have this danger.

As long as you hold tight and use the inertia from the lunge to push the pig’s body, the entire pig can be easily flipped.

When the pig fell, Lin Hongqi and Chen Meide quickly grabbed the hind legs, while Lin Xu grabbed the upper part of the pork trotter, pulled hard backward, tightly pressing the front legs against the pig stomach, while the other hand gripped the pig’s ear and pulled hard backward.

This pull and tug effectively controlled the upper body.

Once the hind legs are also pinned down, the whole pig becomes like meat on a chopping board—ready to be butchered.

Once everyone holds the entire pig down, flipping it around, making the pig lay with its four legs facing upwards.

Lin Xu said:

"Everyone grabs the base of a leg and pulls together with strength. Uncle Chunsheng, give a cue."

Zhang Chunsheng didn’t expect his nephew to be so formidable, for the first time questioning whether his nephew studied at a university in Beijing or if he spent several years slaughtering pigs.

His technique is more professional than the village pig slaughterers.

He spat the cigarette butt from his mouth, grabbed the pig’s left hind leg tightly, and shouted out:

"One, two, lift!"

Everyone exerted their strength together, lifting the entire pig.

They laid it on the stone slab, letting the pig lie on its side again, with its head extending over the edge of the slab.

They exerted force to hold the pig legs, pulled the pig tail, tugged the pig ears, and Chen Meide even used his knee to directly press against the pig’s body.

Once the pig was thoroughly pinned down, Lin Xu picked up the slaughtering knife nearby, while Chen Meiliang held a basin, ready to collect pig blood.

The basin had salt and alcohol added, which can effectively prevent the pig blood from coagulating.

Lin Xu grasped the slaughtering knife and swiftly stabbed forward at the pig neck area, severing the carotid artery and trachea simultaneously, and blood flowed out.

Lin Xu put down the slaughtering knife, waiting for the blood to flow onto the ground before placing the basin at the bloodletting spot to collect pig blood.

The purpose of doing this is to prevent the dirt on the pork skin from flowing into the basin along with the pig blood.

From the start of catching the pig, the pig’s squeals hadn’t stopped. However, at this moment, as the blood kept flowing out, the pig’s squeals grew fainter.

At this point, one mustn’t slack off, as any negligence could lead the pig to break free from restraint, sprint wildly, and such desperate struggle is powerful, so caution should not be overlooked.

Once the pig blood flowed sufficiently, the pig was nearly dead.

Lin Xu carried the collected blood to the side, and then everyone lifted the pig again, placing it into the wooden tub specially used for soaking pigs.

The temperature in the big pot nearby had risen to about ninety degrees.

Chen Meiliang scooped a bucket of hot water out, and Lin Xu poured the hot water over the pig, while carefully pulling the pig’s legs, ensuring all edges and corners, as well as the pork trotter, were all scalded with hot water.

Next began the task of scraping the pig hair.

Lin Xu grabbed the scraper with both hands, vigorously scraping the pig’s body.

Originally, Zhang Chunsheng thought, without the butcher coming today, he would play the main role. However, unexpectedly, the nephew took charge, transitioning him from the anticipated main role to a supporting role.

"Did you really study finance for a few years, nephew? How come you seem more adept than the slaughterhouse workers?"