Golden Fishing Village

Neither of the two wild boars was as big as the one hunted last year, but there were more of them, and the total weight was nearly 400 kilograms.

Ao Muyang drove another wild boar out of the pigpen. He found the largest one. This wild boar had been well fed and fed for a year, and it weighed nearly 300 kilograms.

Although it was kept in a pen, the wild boar was still fierce.

After it was driven into the yard, it seemed to know that its life was coming to an end, and it went crazy.

The wild boar was seen running around in the empty yard. Ao Mudong, Ao Daguo and other men couldn't hold it down at all. Ao Mudong went up and tried to tie the pig's neck with a rope, but was hit on the head by the wild boar, and was knocked out and lay on the ground for a long time.

Seeing this scene, Wang Shuo shouted excitedly: "Get out of the way!"

Everyone got out of the way, and he shot three arrows in a row, a string of arrows.

All three arrows hit the wild boar, and the most important one hit its ear, penetrating half the depth of the arrow.

The vitality of the captive wild boar is not as good as that of the real wild boar. After being hit by three arrows, the wild boar fell to the ground, and blood mixed with brain matter flowed out along the arrow shaft. The wild boar died.

Ao Daguo led people to quickly lift the wild boar up, lifted it to the chopping board and cut its neck.

The wild boar was not dead yet, and its heart was still pumping. When its neck was cut open, the deep red pig blood flowed out.

Another bucket was brought up, and lard, chopped green onion, ginger, garlic, salt, five-spice powder, pepper and other seasonings were sprinkled in, and then stirred after pouring water. This can be used to stuff blood sausage again.

Several large iron pots were supported in the yard, and flames were blazing under the pots, licking the bottom of the pots vigorously.

The hot water was surging, and the big bones were floating up and down with the waves. There were no complicated seasonings, except for onions, ginger, garlic, and spices such as star anise and tangerine peel.

The pork cut into large pieces was thrown into the pot, and then the boiling hot water calmed down a little, and it began to surge again after a while.

Ao Muyang tasted the taste, nodded to indicate that the lid should be covered, and then it was necessary to stew it vigorously. The wild boar meat was very tight, and it had to be stewed with high pressure to make it mushy.

The two pig heads were braised from last night. The cut pig heads were stuffed into the big pressure cooker. Ao Muyang personally adjusted the seasoning. By the morning, they were already stewed. Just open it and wait for it to cool down.

There is no need to wait until the pig head is very cold before eating it, otherwise the taste will be not good. It is delicious when it is slightly hot, whether it is mixed with cucumbers or green onions.

Ao Muyang mixed cucumbers and green onions. In addition, there are garlic sprouts now. He cut a pot of garlic sprouts and put half a pig head in it. After mixing evenly, the dish is also delicious.

Just like last year, he still invited the whole village, and this time there were also workers from the construction team and tourists. It was a buffet, and anyone who wanted to come could eat.

A group of dogs gathered at Ao Muyang's house. They happily wagged their tails and followed their master to come, and then followed the general to wait at the kitchen door.

Jiang Caoqi's three fierce dogs were wrapped in bandages and lay in the corner, like the national army that had just been beaten back, listless.

The queen flower came behind, and the Kangao dog wanted to come up to join in the fun when he saw his kind, but the queen flower ignored him. The Kangao dog moved forward and was almost bitten by it, so the fierce dog could only return to the corner unhappily.

Jiang Caoqi rubbed a cucumber and chewed it happily: "Hey, Lao Ao, please help me ask in the village, which dog has given birth and let me choose one."

Ao Muyang, who was flipping the pot, wiped his sweat and said: "Okay, don't worry, I'll choose the best one for you."

The two wolf cubs were struggling in the grass nest on the stove. They began to open their eyes slightly, and now they squinted a little. They wanted to move as soon as they had a little vision.

Ao Muyang wanted to call the general in to watch the wolf cubs, but when the general found out that he had this intention, he quickly kicked his hoof and ran away. He and the wolf cubs really don't get along.

The wolf cubs smelled like a mother wolf, and other dogs in the village were not friendly to them. Some dogs howled when they smelled the smell of the wolf cubs at the kitchen entrance.

Ao Muyang threw the head of state over, and when they saw the head of state, several dogs ran away with their tails between their legs.

The fisherman's house has its own sauerkraut, which someone will use to stew blood sausage. A row of pressure cookers are inserted on the electric plate, and the ribs and spine meat are inside.

White meat is stewed in the iron pot, and chicken is stewed in another pot.

Zhong Cang got up early in the morning and killed chickens. He killed 20 chickens and stewed them all. With pork, the villagers can eat their fill.

There are also side dishes, which are not made at Ao Muyang's home. They are brought by the owners of the fisherman's house. Each family can make a dish, and a large pot is used to stir-fry. Only a dozen families are enough.

The yard is extremely lively inside and outside, with children playing together, dogs wagging their tails and chasing behind, and women and old people who come to help come in and out, with constant laughter.

There are tourists who come to take pictures, and Ao Muyang welcomes them. The tourism industry in Longtou Village started from scratch and relied on friends' introductions. He has been working hard to give tourists a good visual experience and hopes to make the village famous through word of mouth.

"It's so lively." Du Tanzhi praised.

Xue Xiaoman also praised: "It smells so good."

After school at noon, Lu Zhizi and teachers and students arrived, and there were more people in the yard.

Ao Muyang introduced Lu Zhizi to the group. They had more common topics. Lu Zhizi's mother later remarried and entered a wealthy family. Her background was not worse than that of several people, and they all had experience studying abroad, so they were considered the same kind of people.

Lu Zhizi helped entertain these people, while Ao Muyang was busy in the kitchen. When the time was almost up, he gave an order and the women began to serve the dishes.

Each table had an electric cooker with pickled cabbage and blood sausage, as well as frozen tofu and bacon brought by someone unknown. It was a full pot, and when it was empty, someone would add more immediately.

Ao Muyang used a new bamboo mat as a plate, on which a layer of cut pork was arranged, from pork tendons to loins to hind legs, very complete.

The steaming hot stew was served, with a large bowl of garlic paste in the middle. He wiped his hands and said, "Everyone, let's eat. This thing won't taste good if it gets cold."

Jiang Caoqi said, "Old Ao, come with me."

Ao Muyang shook his head and said, "I have another dish over there, come over right away."

This dish was stir-fried kidneys, which he stir-fried with green peppers and dried peppers, and the taste was hot and spicy.

Three wild boars and six pig kidneys, after all were stir-fried, each table could get a plate, but there were fewer kidneys and more peppers and vegetables.

The plate of pork kidneys that Ao Muyang brought into the house had the most. He used a knife to cut the pork kidneys into pieces, which were delicious.

Wang Shuo ate a piece of pork kidney and opened his mouth to praise: "Damn, it's so tasty!"

Xue Xiaoman ate with relish. Cao Zhenyi also ate a piece and wanted to vomit: "Oh my god, it's so smelly."

"This is wild boar kidneys. The more smelly it is, the wilder it is." Xue Xiaoman is very good at eating and is not picky about anything.