```
"Take this—"
He handed the cleaned black suckling pig to Xingping Chuangzhen, pushing it into his arms. "Hold it steady!"
Xingping Chuangzhen was a bit bewildered, but he saw Xia Yu directly grab a slender kitchen knife, stroke the head of the black suckling pig, and before he could react, swoosh, half of the shiny blade had disappeared under the pig's neck.
This was the point where the carotid artery and jugular vein connected; with one cut, the stinking pig's blood gushed out immediately. Fortunately, Xia Yu had prepared a basin in advance and quickly held it up to catch the blood.
This was a very important step in slaughtering pigs—
Bloodletting!
Whether or not you were making roast suckling pig, bloodletting was a must in pig slaughter. Otherwise, if the blood remained inside, it would affect the meat quality, not to mention adding a hard-to-remove fishy smell that severely damaged the taste.
