What kind of meat is char siu made of and what meat is good for char siu?

Of course, it is pork, Cantonese people generally use plum meat, and there are also pork belly.

I made it myself, and it was delicious!

Use lean pork, but it is best to bring a little fat, it is very fragrant after making it, and it will be very dry when it is made with all lean meat.

And the supermarket sells barbecued pork sauce, which is very simple to make.

All I know is pork

Barbecued pork is usually made with plum blossom meat or tenderloin.

Plum Blossom Meat (No. 1 Meat): Refers to the first.

The muscles of the neck and back of the neck cut off in the five and six ribs, located between the front shoulders and the front legs, are named because of the fat and thin cross-section, which resembles plum blossoms. Plum blossom meat with fine fat in the lean meat, it tastes tender and fragrant, not greasy, suitable for making barbecued pork, fried meat, barbecued meat, and hot pot meat slices.

Foreleg meat (No. 2 meat): refers to the first.

The muscles of the front legs, also known as "sandwich meat", are cut off in the middle of the five and six ribs, and are located in the upper part of the front legs. Half fat and half lean, the meat is firm, elastic and slow, with strong ability to absorb water, suitable for stuffing and meatballs, suitable for bacon, cooked ham, canned food, high-quality enema, etc.

Tenderloin (No. 3 meat): Refers to the muscles of the back that are cut parallel to the ribs about 4-6 cm below the vertebrae, and there are large and small tenderloins. The meat has no gluten, and it is the most tender and digestible meat in pork, and it is delicious to fry, stir-fry, boil, and deep-fry.

In production, it is suitable for making barbecued meat, barbecued pork, and dried meat.

Hind leg meat (No. 4 meat): The muscles of the hind leg that are cut off from the junction of the lumbar vertebrae and the recommended vertebrae. Located in the upper part of the hind leg and including the tip of the hind hips.

The meat fiber of hind leg meat is coarse, the taste is more chai, the fat is less, and there are tendons, which are generally suitable for marinating, boiling, stewing and other practices. It is suitable for making various meat products in production, and it is the best raw material for processing ham.

Pork belly: The lower part of the pork rib that is located under the rib cage and separated from the back and loin, and the milk is cut off. Red meat and fat are clearly layered, and we often call them three-layer meat, which is fat and thin, soft but not rotten, fat but not greasy.

It is suitable for braised meat, white stew or steaming, such as plum cabbage button pork, braised pork, Dongpo pork, back pot meat, steamed pork, etc. It is suitable for bacon, bacon and bacon in production.

Pig's trotters (elbows): the part between the pig's thigh and calf, the upper end is disconnected from the elbow joint, the lower end is disconnected from the wrist joint, there are front and back divisions, the front elbow is thinner, the skin is thicker, the tendons are more, the gum is heavier, and the lean meat is more; The hind elbow is thicker, and the flesh quality is relatively worse than that of the front elbow. It is suitable for cooking, stewing, marinating, etc. with skin.

In production, it is suitable for making sauce meat, red stew and canned food.

Pork neck meat (anterior neck, trough meat): Located in the neck of the pig, it contains a large number of lymph nodes, lipomas, and thyroids. This part has less muscle, more connective tissue and fat, and is generally used as a stuffing and enema filler. When eating, the lymph and various glands need to be cleaned.