The correct way to clean pork, there are several ways to clean pork

It can be washed in a fixed basin and then dried with a kitchen paper towel.

Warm water should be used to wash pork, and 3 things should be added, that is, salt, white vinegar, and flour, which can be sterilized and disinfected, removed and flavored, and adsorbed impurities, and it is easy to wash the pork cleanly.

After stirring well, let the pork soak for 5 minutes, and the blood in the meat will also soak out, effectively removing the fishy smell, and the flour will also absorb the dirt on the surface of the pork.

There are three criteria for determining whether pork is fresh or not:

1. The skin is white and the flesh is hard and shiny.

The lean part of fresh pork is uniformly pale red or bright red in color, the cut surface is marble-like, and the fat part is white and shiny, hard and thick. Stale pork is often dark red or purple in color, and the fat loses its luster, is grayish yellow or even greenish.

2. Fresh fragrance without peculiar smell.

Fresh pork has an inherent umami smell. Stale pork often has a slight ammonia or sour taste. After thawing, the muscle color, odor and water content of frozen pork are normal and odorless; The expired frozen meat is dark yellow in fat, the muscles are dry and black, and there are air-dried oxidation spots on the surface, and there will be a faint odor when smelling nearby, and the smell will be stronger after thawing.

3. The surface is non-stick and has good elasticity.

Touching the surface of fresh pork, it feels slightly dry or slightly wet, but it is not sticky, has good elasticity, and can be restored immediately after the acupressure is depressed, and has a solid feeling. In summer, raw meat is left for a long time, and the meat quality is easy to change. Touching stale meat, the surface will feel dry or a little sticky to the touch, the newly cut surface is moist, the depression after acupressure cannot be restored immediately, and the elasticity is poor.

Pork can be cleaned with salt and baking soda, salt can remove bacteria, and baking soda has a good decontamination effect. The rice washing water has the effect of decontamination and oiling, soak the meat in the rice washing water for 5 minutes, rub it with your hands and then wash it again. You can also wash the pork with vinegar, soak the meat in water with vinegar for 10 to 15 minutes, scrub it and wash it again once or twice.

Add a small amount of salt and baking soda to the water, the salt can be sterilized and disinfected, and the baking soda can easily remove the dirt in the meat. If you have a large amount of meat, you can add some warm water so that it is easier to clean.

The rice washing water has a certain decontamination and degreasing effect, and the meat is soaked in the rice washing water for 5 minutes, and a lot of dirty things will float on the water surface after 5 minutes. Then rub the meat with your hands, and then put the meat in clean water to wash it again.

Add some white vinegar to the water, vinegar can sterilize and remove odors. Soak the meat in vinegar water for 10 or 15 minutes, then rub out the blood and dirt in the meat with your hands, and then put it in clean water to wash it once or twice.