What are the ways to prepare pork forelegs?

We can often eat pork in our lives, of course, the taste of pork is also very delicious, so many of us especially like to eat pork, but many people don't know which part of the meat of the pig is better, in fact, the quality of the pork foreleg meat is better, the pork foreleg meat tastes better, and the nutritional value is also very high.

Pork is one of the important animal foods on people's tables. Because pork fiber is softer, there is less connective tissue, and muscle tissue contains more intermuscular fat, so the meat tastes delicious after cooking and processing.

Pork foreleg meat is cut from the leg of the pig, a whole large piece is delicious lean meat, not only the taste is very delicious, and the fat content of the pork foreleg meat is very small, so it belongs to high-protein, low-fat and high-vitamin pork, this pork is sold very quickly in the market, so people are more troublesome when buying pork foreleg meat.

1. Wash the slices or pieces, as you like;

3. All the above are in a pot under cold water, and 1 kg of meat is put into the pot and 1 kg of water;

4. Then mix well and cover the pot;

5. Turn on the high heat first, and then change the pot to low heat until the pot is almost dry, and add an appropriate amount of monosodium glutamate (you can also put it if you don't put it, depending on personal taste); Mix well, and when the water in the pot is dry, remove the pot and put it on the plate.

A delicious pork leg meat is on the table, and the nutritional value of pork foreleg meat is also very high, which can help us play a very good role in supplementing nutrition.

Pork foreleg meat is a lot of people like to eat, not only because the taste of pork foreleg meat is better, but also because the nutritional value of pork foreleg meat is higher, and the pork foreleg meat tastes more delicate, and the taste is more delicious than other parts of the meat, of course, people's demand for pork foreleg meat is also very high, so if you want to eat pork foreleg meat, you must buy it early.

The pork in the front leg is all lean meat, but the meat is older and the fiber is longer, and it is generally used as white cut meat or back pot meat.

White meat cut.

1 and a half pounds of pork in the front leg.

Garlic half a gram of food.

One red and one green pepper.

A pinch of fennel cinnamon.

1 dried red pepper.

5 slices of ginger. 4 teaspoons of salt.

A pinch of cooking wine. Consumes a little fuel.

A little fresh soy sauce in June.

vinegar a little sesame oil 2 drops.

Small half spoon of MSG.

1.Prepare the pork on the front legs.

2.The pork belly is drained to remove the fishy smell, washed and put in a pot, add salt, cooking wine, oil, ginger slices, fennel cinnamon, and dried red pepper.

3.Add plenty of water, cook 1 teaspoon on high heat, and turn halfway through to evenly absorb the flavorThen take it out and let it cool.

5.It's better to slice it and cut it thinly.

6.Serve. 7.Finely chop the garlic and cut the red and green peppers into small rings and place them in a small bowl 8In a bowl add vinegar, June fresh soy sauce, monosodium glutamate, sesame oil, salt 9Heat a little oil in a pan and pour into a bowl and stir wellScatter the sauce over the meat.

Ingredients: Pork in the front leg.

350g corn 80g auxiliary oil.

Salt to taste, oyster sauce to taste.

Cornstarch to the right amount of ginger.

Garlic to taste, sugar to taste.

Appropriate amount of green onion, appropriate amount of coriander.

Appropriate steps. 1.Cut the meat into small pieces first;

2.Then chop with the bolognese;

3.Add oil, salt, minced coriander, minced garlic, minced ginger, chopped green onion, oyster sauce, cornstarch and sugar to taste, mix well and marinate for more than 10 minutes

4.Fresh corn is removed from the cob;

5.Mix well again with the mixed meat sauce to whip harder

6.Divide the meatloaf into several portions, put it in a frying pan and fry it slowly over low heat, turning over one side and frying until it is fully cooked!

Pork is one of the meats that everyone often eats in their lives, because it is cheap, nutritious, and suitable for a variety of cooking methods, so it is deeply loved by everyone. There is a lot of meat on the pig, and the taste of the meat varies greatly depending on the location. For example, it is often said that the pork foreleg meat is combined with the pork hind leg meat, ** there is not much difference, but the taste difference is very large, and many people don't actually know.

So which one is tastier?Here's the chef to tell you the answer, don't buy the wrong one in the future.

Let's talk about the front leg of the pig first, relatively speaking, the front leg of the pig moves more frequently, the amount of exercise is very large, the elasticity of the meat is very good, the texture is very tender, the taste is good, and the taste is fragrant. So how should you tell the difference?The foreleg meat of the pig has a lot of muscles and fascia, and the lean meat is a lot and is made up of several small pieces of meat, and the fat meat is relatively thin and less.

The picture above is the foreleg meat).

Speaking of the hind leg of the pig, the main function of the hind leg of the pig is to support most of the weight of the body, so it looks like it is bulky. However, there is very little exercise in normal times, so the meat is very woody, and the fiber is relatively coarse and obvious. Lean meat tastes woody but not fragrant, and fatty meat has a great greasy feeling.

The method of differentiation is that the hind leg of the pig is very large, the lean meat is a large piece, and the outer layer of fat is more and thicker. (The picture above is the hind leg meat).

Finally, for chefs, there is no such thing as unpalatable meat, as long as it is unpalatable. Generally speaking, if you want to make all kinds of stir-fried vegetables, steamed buns, and dumpling fillings, it is best to use the front leg meat, which is very fragrant and tastes fat but not greasy. If you want to stew, stew, etc., you can choose hind leg meat, such as sauce elbow, most of which are made with hind leg meat.

There are also meatballs that are also suitable for hind leg meat.

Pork foreleg or hind leg, which is better? The chef will tell you the answer, relatively speaking, pork foreleg meat is more delicious and more suitable for general home stir-frying. Hind leg meat is more suitable for stewing, stewing and stewing.

Braised lion's head.

The main ingredient is 500g of pork hind leg meat

Half a lotus root. Appropriate amount of green onions.

Starch to taste. One egg.

One spoonful of oyster sauce as an excipient.

Dark soy sauce for a spoonful. Pepper to taste.

Appropriate amount of monosodium glutamate. Rock sugar to taste.

1 scoop of light soy sauce. Peppercorn powder to taste.

Breadcrumbs to taste.

Appropriate amount of minced ginger. The steps of the braised lion's head.

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1.Hind leg meat: Separate the lean meat and chop it first.

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2.Then wash and chop the lotus root.

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3.Place the lotus root on top of the lean meat and continue to cut.

4.Peel off the fat and finely chop it.

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5.Then put the fat on the lean meat and lotus root and continue to chop, so that the three are fused, please click to enter **Description.

6.Finely chop the green onion and ginger.

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7.Add the eggs, starch and all the seasonings to the minced meat and stir vigorously in one direction.

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8.Stirred minced meat.

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9.Put more oil in the pot, heat it, put the minced meat into balls with your hands and put it in the oil pan and fry it over low heat, please click to enter **Description.

10.Remove the fried meatballs.

11.Leave a little base oil in the wok, add ginger slices rock sugar, light soy sauce, dark soy sauce, chicken broth, cooking wine, half a bowl of water, and bring to a boil.

12.Put the lion's head in and simmer for half an hour, thicken the juice and sprinkle with chives.

Hind leg meat. Also known as post-autumn. A general term for bone meat after pork ribs. Including door plate meat, scale meat, cover plate meat, cucumber strips several parts.

(1) Materials250 grams of pork leg meat, 50 grams of green pepper, 20 grams of bean paste, 10 grams of noodle sauce, 5 grams of dark soy sauce, 10 grams of cooking wine, 3 grams of ginger slices, 1 gram of monosodium glutamate, 25 grams of refined oil.

(2) Practice1. Cut the pork pieces into slices after cooking in water, and cut the green onion and green pepper into sections.

2. Stir-fry the frying pan and meat slices.

3. When the meat is oiled and rolled up, add green peppers, bean paste and other seasonings, and stir-fry a few times.

This dish is fresh and spicy, the color and taste are good, it can be said that everyone in Sichuan is well-known, every family can make it, and everyone loves to eat home-cooked food.

Ingredients: 500 grams of pork hind leg.

Seasoning: 5 slices of ginger, appropriate amount of green onion, 2 tablespoons of barbecued pork sauce, a little cooking wine, appropriate amount of honey Steps:

1. Rinse the pork hind leg and drain the water.

2. Cut into large pieces for later use.

3. Put the hind leg meat in a basin and add the barbecued pork sauce, green onion, ginger and cooking wine.

4. Grasp well, put in the refrigerator and marinate for 4 hours.

5. Spread tin foil on the bottom of the oven, spread the marinated barbecued pork on the grill, and brush with a layer of barbecued pork sauce and honey.

6. Put the grill in the middle of the oven, heat up and down, the temperature is 200 degrees, and the time is 50 minutes.

7. When baking for 25 minutes, turn on the oven, turn over and brush with barbecued pork sauce and honey, and continue to bake for 25 minutes.

8. Bake until the surface is evenly colored.

Pork hind leg meat can be made into braised meatballs, clear water meatballs, stir-fried vegetables and shredded pork slices, fried pork segments, etc.

I think pork hind leg meat is the best to eat when used to make barbecued pork, because pork hind leg meat is more lean, and if you use it to make barbecued pork in this case, it tastes very delicious.

Pork hind leg meat can be made into fish-flavored shredded pork, boiled meat segments, pot wrapped meat, and other fried dishes, which are more delicious with pork hind leg meat.

If it's delicious, someone will do it, you just have to make it good.

Hind leg meat is more suitable for filling, such as dumplings or buns.

You can make braised pork, you can also make barbecue, all of them are delicious, or brush hot pot,

You have to take the hind leg meat to the market or at home, burn it with fire, and burn the dregs on the skin, this step must not be missing, otherwise you will feel hairy and prick your mouth when you eat it.

You can make two kinds, one is stewed and the other is braised pork.

You can mix and match the stewed dishes yourself, stewed bamboo shoots, stewed lotus root, stewed kelp, stewed mushrooms, stewed kidney beans, or you can buy a good stew in the supermarket to make it, first cut the meat into lumps, boil it in boiling water for 10 minutes, then pour out the water and wash the meat and pot. Then add water again, put the meat in, remember to put some ginger, orange peel (put less), garlic, chili pepper or something at the same time, and then put the ingredients to be stewed together, and simmer until the stew is ready to eat. Don't put seasonings or salt when stewing, and add seasonings only after stewing.

If you make braised pork, you can also cut it into lumps, because there are more bones in the hind legs of the pig, which is not easy to pick, even if it is braised pig's trotters. The meat is also boiled in water with ginger and garlic first, and then set aside to dry after cooking. Then pour oil into the oil pan, pour more, less is not fragrant.

Then add ginger and garlic and stir-fry until fragrant, then pour the meat down, add salt and monosodium glutamate until the water is dry, then pour in water, add star anise and cook together, add chili pepper if you can eat spicy, and cook until the juice is collected.

Answer hello. Pork hind leg is a meat dish that is perfect for stews, and it can also be used to make stews more refreshing. Now that many regions have entered the cold winter, in order for us to be able to take in more abundant and comprehensive nutrition, we need to make some more suitable diets for winter, and stew is one of them.

But it also depends on personal taste.

The hind leg meat of the pig is suitable for making snowflake balls. It is suitable for making Dongpo meat. It is suitable for making back pot meat.

Ingredients: 500 grams of pork foreleg meat.

A tablespoon of cooking wine.

Salt a little excipients.

3 tablespoons of char siu sauce.

A spoonful of honey. 3 slices of ginger.

5 cloves of garlic. The steps of the Cantonese delicious honey sauce barbecued pork.

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1.The pork foreleg meat is 7 minutes lean and 3 points fat, washed.

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2.Shred the ginger and mince the garlic.

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3.Add the cooking wine.

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4.Add honey.

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5.Add the char siu sauce with ginger and minced garlic and grasp well.

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6.Cover with plastic wrap and refrigerate to marinate overnight (can be in advance), please click to enter **Description.

7.The whole marinated pork is placed on a grill net, placed in a preheated oven, and grilled at 190 200 degrees for about 35 minutes.

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8.Halfway through, take out the turning brush and brush the barbecue juice 2 3 times to color, and finally take out the brush honey when there are 5 minutes left.

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9.After the whole piece is grilled, cut it into thin slices according to the texture of the meat.

1. Boil the whole piece of foreleg meat until cooked, remove and cut into pieces;

2. Pour oil into the pot, boil until it is hot, pour in the cut foreleg meat, add an appropriate amount of soy sauce, stir-fry slightly for 3-5 minutes, and serve on a plate;

3. Pour water into the pot, put in the stir-fried foreleg meat after boiling, until the juice is almost dry, and then add a little salt to taste.

The pork foreleg meat is moderately fat and thin, the meat is very tender, and it is relatively smooth, it is more suitable for making dumplings stuffed with mushrooms and green onions, washed, diced, minced pork, chopped stuffing can be or milk 13 salt, chicken essence, light soy sauce, cooking wine and other seasonings, and the pepper is soaked in water into the meat filling.

Chew the pork until firm.

Add chopped green onions and diced shiitake mushrooms to the meat filling and continue to stir, mix the various ingredients evenly and wrap the dumplings, which are very delicious, dumplings with mushroom and pork filling.

The steps to make the braised front leg meat.

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Step 1space

To prepare plain milk shredded toast Step 1

Cut the pork front leg into pieces, add cooking wine and ginger slices to blanch, stir-fry the sugar Add ginger slices, green onions, garlic, star anise, dried chili peppers, and stir-fry Add light soy sauce, salt, chicken essence, and cooking wine and stir-fry for a while Pour in hot boiling water, taste the taste after boiling, and adjust to your favorite degree Pour into the pressure cooker, put on the air pressure for 20 minutes, turn off the heat and wait.

Step 2space

To prepare plain milk shredded toast Step 1

When the pressure cooker is out of gas, open the lid and reduce the juice over high heat, and sprinkle coriander out of the pot.