When Murong Shuangshuang brought back the wild boar, it was still alive. She didn't need to find a butcher; Murong Shuangshuang could slaughter the pig herself, draining a big basin of pig's blood, mixing it with salt to make pork blood tofu, ensuring nothing was wasted.
Then she boiled water to remove the hair, gutted it, and cleaned the innards. The family was not short of money, so Murong Shuangshuang decided to keep the entire boar for themselves, making dumplings first. The rest, to prevent spoilage, was turned into preserved meats.
Murong Shuangshuang, together with Murong Ting and Mrs. She, worked on making preserved meats. Once they finished and hung the entire pig's meat out to dry, the whole yard turned into a forest of meat, fully satisfying the human desire to stockpile.
