Yi people kill pig rice in the New Year (annual flavor)

? My hometown is the border of an ordinary southern town. The village is small, with only about 30 households. Killing pig rice is a well-known feature in my hometown, and it is also the most lively seasonal activity in the village.

? Don't laugh at the farmer's wine, stay in the good years, cook sheep, kill cattle and chickens, kill pig rice, and have a gourmet feast before the Chinese New Year, also called New Year's Eve. In this cold winter, invite friends and relatives to sit around the fireplace, share the harvest and food, and talk about the shortcomings at home.

? The custom of killing pig rice is a painstakingly managed farming culture handed down by our ancestors for thousands of years, which has a strong local cultural atmosphere. Of course, it is also the best childhood memory for everyone in the countryside.

? Of course, Yijiazhai's pig-killing rice is also a bit particular. Every household will turn over the "Old Yellow Calendar" in advance, avoid the zodiac at home, choose a good day to kill pigs, and invite friends and relatives to taste it at home. The Year of the Yi nationality is also the best day for Yi people to entertain and kill pig rice. In my memory, whenever I eat pig-killing rice in my hometown, I feel particularly ceremonial, sacred and happy. Once the date of killing pigs is set, the host family will get up early, dig an earthen stove in the open space next to the house, put a big monster on it and burn it with boiling water. After the water is boiled, the necessary chopping board for killing pigs is ready, and killing pigs really begins. The host family will drive the pig out of the pigsty first, and then several uncles will go into battle together, each catching a pig leg and a pig tail, three times five divided by two. I saw the butcher holding a sharp butcher knife and stabbing the pig in the neck. Bright red pig blood immediately gushed out, and layers of hot air rose into the air. Then use a clean basin sprinkled with salt to receive pig blood. When the blood was exhausted, someone put a plug in his mouth with a bag of cereal kernels, and the bleeding was completed. Then he carried a whole pig to the cauldron where water was boiled before, and poured water on the pig with a spoon and basin. Then drag the pig into the pot, and the pig rolls around in boiling water for a few times, and the hair follicle becomes loose. Whether it is a black-haired pig or a white-haired pig, as long as the hair is shaved with an iron scraper, the "big white pig" can be scraped out in a short time. Shaved, washed with clear water for two or three times, and then carried on the chopping board, ready to open the chest. The pig slayer was skilled and soon cut this "big white pig" in half; Dig out the intestines, uncles and uncles work together, some are busy cleaning the intestines, some are busy moving the meat home, aunts are busy washing vegetables and rice, some are mixing noodles, some are burning fire, some are cutting vegetables, some are cutting radishes, some are making pancakes ... They are busy, but methodical, and sometimes they burst into knowing laughter. I don't know where this woman got so many jokes. The most important thing at this time is actually.

? The yard likes to laugh and play, and the children in front of and behind the house are busy. In the yard where pigs are killed, children who can't do anything run and jump in the yard, and that kind of happiness is beyond words; Some people are afraid of killing pigs, so they run into the kitchen, wander around the mother who cooks, smack their mouths, sprinkle jiao, beg for a new crisp meat from time to time and jump out of the yard. Curious children, afraid of killing pigs and unable to help but want to see them, went into the kitchen for a while and ran in the yard for a while. When the meal is ready, they will naturally be invited to dinner. When I was a child, I was a curious and quiet child. Usually I don't go into the kitchen, and I don't give my mother any trouble. I just bounce around in a corner of the yard, quietly watching my friends fly out everywhere, and sometimes I join them, chasing and flapping. But now I know how to help, list menus, chop meat, pack sausages ... where holes need to be drilled.

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? In my family's pig-killing rice, the essential dishes are small fried meat, fried crispy meat, radish ribs, iron fried pig blood, raw pig liver, cold pig's head, steamed pork with rice flour, braised pork with plum vegetables ... The side dishes include steamed pumpkin, water plantain and so on. In addition, there will be rice wine, white wine and drinks ... a table full, really rich. Before dinner, my mother will scoop up some vegetables, prepare cigarettes, wine and tea, and bring them to the altar or ancestral tablets at home to burn incense and present gifts to ancestors and gods to show sincere respect for ancestors and gods, and pray for happiness and well-being of her family, so that diseases and disasters will not happen. After the gift is delivered, it is the most lively dinner.

? Easy home to kill pig rice, affectionate and warm. Relatives, friends and villagers sit together and talk about their parents' shortcomings in the past year, which is called a joy. Please eat, drink and help yourself; Heroic and hearty men are drinking wine, climbing each other and eating the chopping block meat that hometown people love to cook. Looking at the mouth full of oil is really a different scenery of killing pig rice. Occasionally, I can see a group of strokes with a touch of bright color to kill pig rice. When you are full of food and wine, start telling some beautiful legends about your hometown, changes in your hometown, recent events, or chatting enthusiastically. The shy, beautiful and funny woman by the fireplace talked about her children from time to time, as well as the steamed rice of her new wife, how to make tofu pudding and so on.

? Unconsciously, the night was already deep. After packing, the guests slowly dispersed, and the lively winter night was silent again. At this time, my father would go upstairs, sprinkle the long pieces of meat with salt, rub them thoroughly and pickle them in a crock. After ten days and a half, he would turn it out and wash it, then hang it on the meat shelf above the fireplace, smoke it, cut it and cook it later. And my mother will replace those tenderloin and ribs with small pieces, put them in fresh-keeping bags and put them in the refrigerator. When she wants to eat, she will take them out and thaw them. When there is little bacon left, the fresh meat in the refrigerator is gradually emptied. It's not far from the second day of killing pigs, and that's it, day after day, year after year ......

? Yi year, killing pig rice, Yi year. The charm of killing pig rice lies in the atmosphere; The delicacy of pig-killing rice is not complicated, but a natural taste; The fun of killing pig rice is not drinking and eating meat, but emotional sublimation. A hot pig-killing meal is my mother's concern and the hospitality of the villagers. Although it is as light as water, its "hometown" is endless.

After killing pigs, the year is getting closer and closer. Killing pig rice seems to be a memory and brand of Chinese New Year.