The next day.
Hadan, Bugude, and Old Yang, a few of them, had already boiled a large pot of hot water early in the morning and began processing the wild boar that had intruded into the pasture.
Jiang Feng, having nothing else to do, livestread the process of handling the wild boar.
After all, the wild boar was already dead, so it was just about showing everyone how to make a whole pig feast from a pig.
Jiang Feng said to everyone:
"Actually, wild boar at is not tasty. I had a little when I was young, and its taste is far inferior to dostic pork."
"Dostic pork is full of fragrance, whereas wild boar at is hard to tear apart with your teeth, and it has a strong gay sll."
"You need a heavy seasoning to cover it up."
Scenes like this pig slaughter used to be found in rural areas in the past.
If anyone was slaughtering pigs to sell at outside, surely many villagers would gather to watch, including many children, just standing a bit away to see the butcher slaughter pigs.
The greatest joy for kids was that the butcher would throw the pig’s bladder to them, and they could play with it as if it were a ball or a balloon.
Material was scarce at that ti, but the spiritual world was rather rich.
Niu Erhu was a master butcher; he used to be in the pork business.
He expended great effort in front of the wild boar at, finally separating the parts that needed to be separated.
"This guy’s skin is tougher than cowhide, very hard to kill!"
Niu Erhu said with a sigh, gasping after a busy half-day.
"But this skin, once processed, is really good—durable, wear-resistant, yet lightweight."
Then Niu Erhu looked at Jiang Feng and offered:
"Manager, let’s keep this wild boar skin for you. If you need it, it’s more useful than cowhide."
Upon hearing Niu Erhu’s words, Jiang Feng nodded and replied:
"Okay, no problem, keep it for ."
"In a few days, I’ll make a saddle!"
The big guys from the ranch are all here.
Hadan and Bugude are young and very interested in butchering pigs, observing intently.
Boiling water in a hot pot, slaughtering pigs on site—such scenes have beco distant from modern civilized society. Perhaps only at a slaughterhouse or in remote rural areas could such scenes still be seen.
The online viewers were also watching with great interest in the livestream.
[Haven’t seen pig slaughtering like this in a long ti, I used to see it often when I was a kid!]
[When I was little in the village, many families raised pigs. Before the New Year, they would invite a butcher to slaughter the pigs on the road outside the courtyard. Then everyone spread the word, and many people ca to buy at; the at was always in short supply!]
[Yeah, the price was cheap at that ti, and the pork everyone ate was fresh and especially delicious!]
[Nowadays, you can only see it in livestreams!]
The way of preparing wild boar is similar to that of dostic pigs—braised pig head, boiled pork, stewed ribs, and so on.
If you like trying unique tastes, then trying wild boar at is okay. But if you have no interest in that, you can definitely skip it.
At this mont, Hadan asked Jiang Feng:
"Manager, you just said wild boar at isn’t as good as dostic pork. Why is that?"
"I’ve eaten it before and also didn’t find it good, but it was quite chewy."
Upon hearing Hadan’s words, Jiang Feng replied:
"Wild boar at has a very low body fat rate, averaging below 8%, while the body fat rate of dostic pigs averages 18.2%. Fat can lt into the lean at at high temperatures, making the lean at flavorful."
"Look at the cut wild boar at; it’s all red, and too tough."
Everyone looked over at Niu Erhu’s side.
Ordinary dostic pork cuts, showing a mix of red and white, having fat and lean; generally speaking, such streaky pork is the best, tender, without being greasy.
Whereas a piece of wild boar at, cut, is a large chunk of red, like a blood clot, with hardly any specks of white visible.
Even those who like lean at can’t accept such a texture.
It’s dry, tough to chew, and gay.
As the scene proceeded enthusiastically, Jiang Feng livestread for a while, then went to the kitchen, taking a large piece of fresh pork ribs from the fridge.
These ribs were from a dostic pig slaughtered a few days ago.
The at on the ribs is interspersed with fat and lean, light in texture, making the viewer’s mouth water just looking at it.
Jiang Feng doesn’t like trying new things; he only eats commonly found delicacies and has no interest in wild boar at.
Employees are different; they like eating all kinds of odd and novel things.
Sotis, Hadan and Bugude would catch snakes and ask Old Sun to make snake soup.
Or catch so insects and fry them to eat.
Jiang Feng never touches those things, and the employees know his character, so they don’t disturb him.
The employees were making a whole pig feast of the wild boar and were very excited.
Jiang Feng went to his yard’s kitchen and made his own dish.
"I’ll make a homade braised pork. Braised pork is very common; every household can make it, and there are more than twenty flavors—sweet, salty, spicy, add potatoes, eggs, chestnuts, with various thods."
"However, to make it lt in your mouth, fatty but not greasy, fragrant, sweet, and soft, is still sowhat challenging."
Jiang Feng took out the ribs, cut so streaky pork, and placed it on the board.
This piece of streaky pork is top quality, in three layers; the lean at is red, the fatty at is white. Even soone who doesn’t know how to buy groceries would see it’s a rare piece of good at.
Put the pork belly into a pot with cold water, add Shaoxing wine to remove the fishy sll, and then soak to eliminate the blood foam.
After taking it out, wash it clean, cut it into appropriately sized pieces, fry the sugar in hot oil, and add green onions and ginger to start stir-frying.
After that, transfer it to a clay pot and continue stewing.
Clay pots conduct heat more evenly than iron pots, making them more suitable for stewing.
Then, Jiang Feng also started steaming rice in the rice cooker.
When the kitchen in the yard started to emit steam, the little guys on the ranch would co running at the news.
After Jiang Feng finished all this, he turned around to look.
The dogs in the yard were sitting in a row, sitting on their hind legs with their front legs standing, waiting for Jiang Feng.
The whole fox family had co over.
Moreover, the foxes were quite well-behaved.
Seeing that the dogs and the White Wolf were sitting and waiting, they followed their example and sat down like the dogs.
Each one resembled a statue.
"Wow, when did you all get here?"
"Truly, a dog’s nose."
Seeing the little ones behind him, Jiang Feng couldn’t help but say.
Foxes and wolves belong to the canine family, so they can also be considered dogs.
He was cooking on an open-air stove, which made it convenient for live streaming.
Drones fild the dogs behind him, and when the viewers saw the dogs that seed like fixed structures, they couldn’t help but laugh.
[These dogs are so clever, they show up as soon as the owner starts cooking!]
[Is there even a need to ask if the food is good? This is the best proof!]
[I also want to go wait there!]
[The owner’s culinary skills are undoubtedly superb!]
The red braised pork was cooking in the pot; fortunately, Jiang Feng anticipated that the little ones would co over, so he made about six pounds of the dish.
He certainly couldn’t finish it all, and it would be good to share so with the dogs.
Then, Jiang Feng quietly waited for the red braised pork and rice to be done.
The clay pot made a bubbling sound, and the aroma kept perating the air, making one feel a bit anxious.
The dogs surrounded Jiang Feng, waiting for the delicious food to be ready.
The two little fox cubs, being bold and nimble, climbed onto Jiang Feng’s lap, seeking a hug.
The other dogs lay around them.
There were many animals on the ranch, and the little ones looked innocent and were clearly well-cared-for.
After waiting for about half an hour, Jiang Feng went to the stove and lifted the lid of the clay pot.
The red braised pork inside was closely nestled together, quivering like jellies.
The red braised pork had a bright red color, gleaming and jiggling, looking like it would surely be delicious and tender upon entrance.
Jiang Feng aid the drone’s cara at the clay pot.
The viewers also saw the vibrant red braised pork.
This kind of red braised pork appeared like sothing out of a gourt comrcial, making one’s appetite soar!
Jiang Feng served the red braised pork.
The pieces of at danced in the dish, with rich sauce poured over them, adding more visual appeal.
For those who love at, this red braised pork was simply a supre culinary delight!
Jiang Feng also served a bowl of rice, eating at while eating rice.
He picked up a piece of red braised pork and put it into his mouth.
In an instant, every part of his tongue, teeth, and mouth was filled with the fragrant and sweet at juices.
Upon biting, the pork skin was soft, the fatty parts lted in his mouth, the lean parts were tender and flavorful, and it was very chewy.
The red braised pork spun and danced in his mouth, and Jiang Feng closed his eyes.
The feeling was truly comforting.
Poured so sauce over the rice, added a few pieces of at, and the rice turned into an exquisite delicacy.
By this ti, the dogs were already eagerly waiting in front of Jiang Feng, drooling at the mouth.
Jiang Feng looked at them and called them one by one.
"Lucky!"
Called out, the black Border Collie wagged its tail excitedly and ca forward, and Jiang Feng tossed it a piece of red braised pork, which it gobbled up in one bite.
"Wealthy!"
"Xiaojin Hua!"
Jiang Feng called them one by one.
The dogs ca forward one by one, particularly obedient.
A feast, cute pets, feeding.
The viewers were full of envy for this kind of life.
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