When you go to buy pork, what parts are delicious?

Pork tenderloin, the tenderloin is the most tender part of the pig's body, fried and fried are very delicious; Pork hind leg meat, the hind leg has a lot of activity, less fat, and is very elastic; The meat on the pork belly is fat and lean, and the taste is very good.

When I buy pork, I prefer to buy pig ears, because pig ears taste crispy, fat but not greasy, and they go well with rice. I also like to buy pig's trotters, because roasted pig's trotters are really delicious, and rich in collagen, followed by pork ribs, which can not only be used to make soup, but also can be used for braising or grilling.

The tendon meat of the pig is more delicious, the tendon meat is firm and not fatty, rich in nutrition, and the smell of meat is not very strong, so it can be used for stir-frying and stewing soup.

Pork, which part of the meat is the most delicious and nutritious?

Hindseat meat and chest groove meat, one piece on the front and back legs, which is generally not cut. The ones on the hind legs are called the backseat meat, and the ones on the front legs are called the chest groove meat. Both pieces of meat are suitable for sautéing or boiling.

Tenderloin refers to the strip-shaped tender meat on the inside of the pork backbone. This piece of meat is live, not a little fatty. The tenderloin only accounts for the whole body of the pig, and if you look at this ratio, you can see that this piece of meat is expensive.

Pork neck meat is also called meat green, it is very popular in the market, to buy this meat, you must go to the pork stall early in the morning to buy, slow you can't buy it. Because of the effort involved in removing the meat from the pig's neck, sometimes the pork stall owner may not sell it to you when he is busy, and he will not be able to buy it until he is free.

<> boiled pork fillet is made from pork tenderloin. The back pot meat and garlic white meat are made of pork hind leg two-knife meat, and the braised pork is made of pork belly. The sausage is made from the front leg of the pig.

Braised pork is made of pig's head, ears, tail, and trotters. Stir-fried pork liver, stir-fried kidney flower, meat is generally divided, plum meat, tenderloin, front leg meat, hind leg meat, pork belly, groove meat, etc.

I not only like to eat pork belly but also like to eat heart-protecting meat, each pig has only about one pound of such meat! This is a piece of meat close to the heart, dragging the tissues of the heart to protect the heart from dangling, and the heart guard is also called heart and limb protection. It is suitable for making snacks, because there is fascia, the Chinese make pork into a lot of delicacies, there is a lot of fat on the pig, greasy pork belly is braised up, fat but not greasy, all fat meat can also be made into lard residue, which is also a delicacy.

My favorite part to eat is the pork tenderloin. The pork leg meat is also delicious.

Pig ears are the most delicious, nutritious, and cleanest The meat in this place is also very fatty and delicious, and many people like to eat pig ears.

The hind leg part of pork is the best, the taste is particularly good, the nutrition is also very rich, and the fat and thin are particularly popular with people.

The front leg meat on the pig is better, first of all, it is all lean meat, without any fat, which is also very friendly to people who are afraid of causing obesity, and the front leg meat is also more suitable for stir-fried meat.

The head of pork is the most delicious, and many people nowadays will make the dish of pork head in cold salad. It's very tasty to make. Especially pig ears.

1.The shoulder blade is first of all plum meat, it is located in the shoulder blade of the pig, plum blossom meat is lean meat containing fat, the shape is like plum blossoms, mainly lean meat, fat meat interspersed with lean meat, when cutting, you can clearly see that the white meat is intertwined with each other is a plum blossom. Its meat is delicate and non-greasy, it is easy to make, and it tastes fragrant and tender, which is most suitable for making shabu-shabu.

2.The vertebrae are in life, and many people think that the most tender thing in a pig is the tenderloin, but they do not deny the tenderloin, because it is indeed quite tender. The large loin is closer to the vertebrae, while the small loin is a little innermost in the large loin, and the small loin is a little deeper in the large loin.

Which part of pork is the best to eat3The abdomen is also pork belly, in the belly position of the pig, the meat here is fat and thin, a layer of lean meat and a layer of fat, it tastes fat but not greasy, people also like to use it to make Dongpo meat, buckle meat, fat and thin, but not greasy at all, and it tastes like a different flavor. 4.

There is, of course, the foreleg meat, which is located in the front leg of the pig. The meat here is slightly older, with more than a dozen muscles and a lot of fascia, but it is very suitable for filling, and it is more chewy, and of course it is delicious.

Pork, which part of the meat is the most delicious and nutritious?

Pork foreleg meat is more tender and better.

But the hind leg meat of the pig is indeed a little hard, because the front leg meat of the pig tastes particularly tender, and the taste is also very delicate, if it is stir-fried or dumplings, braised pork, then the most suitable is to use the front leg meat, because the frequency of the pig's front leg movement is relatively large, so the meat quality of the front leg meat is particularly delicate, fat and thin, and there will be a piece of plum blossom meat on the pork front leg meat, but it is also very expensive.

But the hind leg meat of the pig will be relatively firm, and the fat meat is generally distributed on the surface, if you want to make shredded meat or stewed soup, then the hind leg meat is very suitable, because most of the hind leg meat is lean meat, as long as you add some cooking wine before making it, marinate it.

The difference between hind leg meat and foreleg meat of pigs

In fact, the difference between the front leg meat and the hind leg meat of the pig is that the fascia of the front leg meat of the pig is more, and the front leg meat of the indiscriminate preparation of the pig is all composed of more than a dozen muscles, so usually if you are stir-frying, you will buy the front leg meat, because the front leg meat is more delicate than the hind leg meat, and the front leg meat is used to make braised meat, it will not be like the braised pork after the pork belly is made, and it will not be as hard as the hind leg meat.

The front leg meat and hind leg meat of the pig can be seen at a glance, because the hind leg meat looks relatively square, and the hind leg meat of the pig will be a little bit of oil when it is fried, but the front leg meat is different, the front leg meat is fat and thin, and there will be some oil layer in the middle of the fat meat, just like beef.

The first good part is plum meat, the second better part is tenderloin, the third better part is the pig's front hooves, and the fourth better part is pork belly. The following is the content of "which part is the best to buy pork", interested partners can continue to read and understand.

1. Plum Blossom Meat: Plum Blossom Meat is on the shoulder blade of the pig, the amount of meat in this part is relatively small, and the proportion of lean meat is 90% on the cutting surface of Plum Blossom Meat, and the taste of this part of the meat is very good, suitable for shabu-shabu.

2. Tenderloin: Tenderloin refers to a long strip of meat on the back of the pig, basically this part of the meat is without fat and fascia, it belongs to pure lean meat, the meat is very tender, there are many methods, and the more common practice is pot meat.

3. Pig front hooves: Due to the large amount of exercise, the muscles of the blind banquet are more developed, so the bone and meat of this part will be relatively fine, the meat yield will be relatively high, and the taste is very good, suitable for braised and lo-mei.

4. Pork belly: Pork belly is divided into upper and lower rows, and whether it is the upper row of meat or the lower row of meat, it is a very good choice, it belongs to the type of fat and lean meat, and the taste is very good.

When picking pork, you should choose those shiny meats, red and uniform meats, which are somewhat dry or moist on the outside, which can be recovered immediately after being depressed, and also choose pork with a normal smell.

All parts: Foreleg parts: plum blossom meat, plum pork ribs, sandwich meat, sandwich ribs, cartilage, cervical vertebrae, front leg large bones.

Abdominal part: ligis magnus, two layers of meat, two layers of oil, medium oil, minor ribs, three layers of meat, large ribs, small ribs, vertebrae, keel, liver tendon.

Hind leg parts: hind leg meat, large plate meat, rat meat, hind feet, hind leg bones, large bones, spectacle bones, large tendons, hooves, tail.

Visceral parts: heart, lungs, kidney, belly, large intestine, small intestine.

1.Introduction: Pigs are vertebrates, mammals, domestic animals, paleo-omnivorous mammals.

It is divided into domestic pigs and wild boars. It is now generally accepted that pigs are short for the swine family. Pigs have different physical characteristics depending on the breed.

However, it is usually characterized by large ears, long head, straight nose, and narrow back. The coat is coarse and stiff, and depending on the breed, it is divided into white, pink, black, brown and flower colors.

Domestic pigs are a subspecies of wild boars that were domesticated by humans, and their tusks are shorter than those of wild boars, and they are one of the domestic animals of humans.

2.Medicinal Value:

Pork is sweet and salty, flat in nature, enters the spleen, stomach, kidney meridian, nourishes the kidney and nourishes the blood, nourishes yin and moistens dryness. It is mainly used for the treatment of fever, thirst, thinness, kidney deficiency, postpartum blood deficiency, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating two stools and quenching thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.