Why are some tons of pork not rotten, and why is the lean pork of the current pig not rotten no matt

I think it's because the meat is too old, the shredded meat is too thick or the skin is too thick to buy, or when it is cooked again, it would be better to put some hawthorn in the soup.

Probably because this pork has too many hormones, which causes the meat to become hard and difficult to cook! I suggest you don't eat it, it's better to throw it away; If you insist, then I advise you to cook more! Paying attention to your health is the most important thing!

That's because you're buying female pork.

Pigs are usually slaughtered in six months, and that meat is good.

The reason why pigs are old is that you buy meat from breeding pigs or sows, and you keep them for too long.

Or buy pork in remote areas, where pigs are raised without sperm and hormones, and the growth is too slow, and the pork is very nutritious.

There is also the possibility that the ingredients are misplaced.

Last time, I used the stewed chicken sold in the supermarket to stew meat, but I couldn't bite it, but fortunately I didn't stew it once, and the remaining half was stewed directly, put ginger, lotus heart, big ingredients, and put salt out of the pot, the taste is not bad, and the taste is also very good.

Maybe you're old and it's time to change your teeth, hehe.

The meat of breeding pigs and old sows is not stewed.

Then the meat you buy is female pork.

It may be that the temperature you cook is not very appropriate, and the cooking time is not very long, this needs to be simmered over low heat to be cooked.

It is most likely because the meat quality of the lean pork is no longer fresh, or the heat of the meat is too high.

Because all the pork now has preservatives, the quality is problematic.

Female pork is not easy to cook because the growth cycle of sows is long, the meat is particularly tight and difficult to cook, and the meat skin is particularly thick and hard.

Cooking skills: Don't keep boiling with a strong fire, just boil the water over high heat, let the protein on the surface of the meat quickly solidify to prevent the fragrance from running away, and remove the foam in time; After that, you can simmer slowly, if you keep using a strong fire, the meat will be tightened together, the muscle fibers will become hard, and the meat pieces are not easy to cook, and the aromatic substances in the meat will evaporate with the water vapor when cooking, so that the fragrance will be reduced.

Tips for stewed meat to be easy to stew:

1. Add salt later: salt can accelerate the coagulation of protein in the meat, so that the meat is not easy to cook.

2. Put a few pieces of dried hawthorn to make the meat rot faster.

3. If you need to add water halfway, be sure to heat the water, cold water will make the meat hard.

4. Stew meat over low heat: It is better to keep the water boiling slightly open. At this time, the oil slick of the soup noodles is not easy to tumble, and air pressure is formed in the pot, which not only maintains the temperature of the broth, but also makes the aroma in the soup not easy to volatilize and run away, and the stew cooks quickly and the meat is soft.

Due to the wide opening and rolling, the protein in the meat is promoted to heat denature and become hard, insoluble in water.

You're buying female pork. The solution is to put a few drops of vinegar into it, which is easy to cook. Distinguishing method: The skin is thicker than the general pig skin, the pores are large, don't buy the skin without it, and some people are worried about recognizing it, so they go to the skin.

It is very likely that the meat that cannot be burned is old female pork.

Try adding some hawthorn slices, or simmering painkiller tablets.

Female pork floss, I've always looked at it this way, it's not female pork, it's hard, it feels.

I am asking a question and answer, the main reason why pork is not worth the money, can be analyzed from the aspects of pure posture, market looseness, cost, etc. 1.**Market Accommodative:

According to the monitoring data of the Ministry of Agriculture and Rural Affairs, the national breeding sow herd is still in the green and reasonable area of capacity regulation, and the production capacity is slow. This means that there is a relative abundance of pork in the market, resulting in a continued downturn in pork. 2.

Cost: Feed is also one of the reasons why pork is not valuable. Corn, soybean meal and other feed has risen significantly, which has increased the cost of farmers, but the pork in the market has not decreased, which has affected the pork production.

Hello dear<>

I am asking the life encyclopedia master Xiaomei teacher, for you to inquire: the annual pig slaughter volume is close to 500 million, accounting for more than 50% of the world's pig slaughter, the average less than 3 people have to eat a pig, plus there are a large number of pork imports every year, resulting in a period of pork surplus, which eventually leads to pig prices falling endlessly, even if it is a storage can not save the current falling pig prices. According to the data of the National Bureau of Statistics, the number of live pigs slaughtered in 2021 will be close to 500 million, accounting for 50% of the world's pig slaughter, coupled with the phased surplus of domestic pork caused by imported pork, and now the number of pigs slaughtered is still rising, coupled with more and more consumers paying attention to health, the enthusiasm for consuming pork is reduced, resulting in a decrease in the demand for pork consumption at the consumer end, resulting in a pork market of about 10 yuan with friends, and the purchase of live pigs at about 5 yuan.

An important reason for the continuous decline of pigs is the impact of imported pork, if the domestic pork **** to more than 15 yuan, imported pork will be imported in large quantities, as far as I know, the import of pork belly is about 6 yuan, such as pig drainage, elbows, pork ribs, etc. <>