What pork is good? What is the best meat for pigs

In the southeast of Lincang City, Yunnan Province, in the forest called Yushan, in the original natural jungle of Linsanshan and one water, the small-footed pigs called Yushan are running freely, or two or three pigs are gathered together, or a pig is happy on the grass, and some small-footed pigs are eating grass with relish, and the pure natural wild environment makes them happy.

This kind of black pig called Yushan small foot pig is short in size, rich in extremely high nutrients pig back, much wider than the pig back of ordinary pigs, the ears are erect, like two pu fans flickering, this kind of pig temperament is wilder, only when artificially feeding corn or sweet potatoes such coarse grains, will rush to food.

Due to the use of the return to the original natural self-eating stocking method, the original ecological quality of high-end pigs, the meat is tender, fat and lean even, the distribution of each piece of meat is just right, and it is called Yushan black pork with low fat content, balanced nutrition, improve immunity, high protein and low fat, delay the aging of cells, black pork is rich in vitamin A, and is very sought-after in the crowd.

Stir-fried pork chili, dried bamboo shoots, fried tofu, white fungus, capers, bitter gourd, enoki mushroom, coconut white, garlic moss, fungus and other delicious.

Black wild boar is more delicious.

Fresh pork is delicious, especially freshly slaughtered, and the meat is delicious.

Different parts of the pig are cooked differently and have different tastes, depending on personal preference.

I like to eat pork loin and pork belly.

I like to eat pig ears, cold salad + vinegar, garlic, and drink some wine.

The following parts of the pork are delicious:

1. Tenderloin. It is a strip of lean meat under the spine that is connected to the large ribs. The meat has no gluten in it and is the most tender part of the pork. It has a lot of moisture content, low fat content, and small muscle fibers, so it is suitable for cooking methods such as frying, boiling, stir-frying, and exploding;

2. Pork belly. It is the meat of the elbow bone in the rib area, and it is a layer of fat and a layer of lean meat. It is suitable for braised pork and white stew;

3. Foreleg meat. Also known as sandwich meat, located in the upper part of the front legs, half fat and half lean, the meat has many old tendons, and the ability to absorb water is strong. Suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which is suitable for sweet and sour ribs or soup;

4. Front row meat. It is also called upper brain meat, which is a piece of meat on the back near the neck. Lean meat is fattened and the meat is more tender, which is suitable for making rice noodle meat and stewed meat.

How to identify the quality of meat:

1. Good quality pork: the muscles are light red, uniform, and the appearance is dry and does not stick to the hands. The muscle section is shiny, the juice is transparent, and the depression is restored immediately after muscle acupressure;

2. Inferior pork: the muscle color is dark, light green, dull, sticky on the cut surface, and the meat juice is seriously turbid. The depression cannot be restored after acupressure, leaving obvious marks. The broth is cloudy and foul-smelling, with yellow flocculent floating, and there are almost no oil droplets on the surface of the soup.

500 grams of elbow meat, 15 grams of soy sauce, 10 grams of refined salt, 1 large ingredient, 2 white green onions, 2 slices of fresh ginger, 50 grams, honey, fungus, magnolia slices, monosodium glutamate, a little wet dough powder, two appropriate amounts of clear soup, coriander.

Steps: <>

l.Boil the elbow until it is eight ripe and take it out, smear the skin with a layer of honey, put it in a wide oil pan, and fry it until the small bubbles on the skin are dark red, and then you can take it out.

2.Cut the whole elbow into a circle the size of a steaming bowl. Use a knife to cut the lean meat of the elbow into deep and impermeable pieces of elephant eyes, put the skin down in a steaming bowl, and put the green onions, ginger slices, and ingredients.

Take two dishes of clear soup (pork bone soup) in a bowl, add soy sauce, refined salt, cooking wine, find a good taste, and pour it into the elbow bowl. Put it in a steamer and steam it for 2 and a half hours over a high fire.

After the cage is released, remove the green onions, ginger slices, and ingredients, and buckle them in the soup plate.

3.Put the soup pot on the fire, scoop in two spoonfuls of two clear soups, decant into the original soup of steamed elbows, and put in magnolia slices, fungus slices, refined salt, and monosodium glutamate. Good taste, a little water thickening, boiling and pouring on the elbow.

Ingredients: pork knuckle (1 piece, 1 and a half catties), begonia vegetables (6 stalks), green onion (1 stalk), ginger (6 slices).

Seasoning: star anise (5 grains), cooking wine (5 tablespoons), sugar (1 tablespoon), soy sauce (3 tablespoons), oil (3 tablespoons), salt (1 2 tablespoons), corn starch (1 tablespoon).

Steps: <>

1 Remove the hair from the pig's elbow and wash it. Boil half a pot of water, add 3 tablespoons of cooking wine and ginger slices, blanch the pork knuckle for 3 minutes, take out the cold water and then scoop it up. Remove the head and tail of the green onion, wash and cut into sections.

2 Put the pork knuckle in a large bowl, pour in 1 tablespoon sugar, 3 tablespoons soy sauce, star anise and half a bowl of water, squeeze the pork knuckle to taste, and marinate for 30 minutes.

3 Put the marinated pork knuckle in the microwave and heat it on high heat for 5 minutes, then add 2 tablespoons of cooking wine, ginger slices and green onions, turn the pork knuckle over, and heat it on high heat for 5 minutes.

4 Put the begonia vegetables in a large bowl, add 3 tablespoons of oil, 1 2 tablespoons of salt and half a bowl of water, and heat in the microwave on high heat for 3 minutes.

5 Arrange the pork knuckles, pour out the remaining gravy from the bowl, add 1 tablespoon cornstarch and half a bowl of water, mix thoroughly, and put in the microwave on high heat for 1 minute.

6 Place the begonia around the pork knuckle, drizzle with the heated sauce, and serve.