Why does the pork belly still have bones, what happens to the pork belly with bones

The best part of the pig introduced today, we often see such big bones in the supermarket, ** very cheap, about seven or eight yuan a catty, cheap people dare not buy, the meat on it is very special, whether it is stewed soup or braised taste is very good. The stick bone is the leg of the pig, rich in bone marrow, put some vinegar in the soup when cooking, it will stew out the white bone marrow, special calcium supplement, although the meat of this part looks unsightly, but in fact it is the best place to eat on the pig, better than pork, cheaper than pork ribs, do not buy are "fools"!

It must be cartilage.

Pork belly is the upper abdomen of the pork belly to the ribs or so, this part of the meat is called pork belly, and the pork belly is still divided into upper and lower pork belly.

Many, so when you accidentally cut part of the brittle bone into the range of the five flowers, you can eat it with confidence, and it's okay!

Steps to prepare stir-fried celery with pork belly.

1.Wash the pork belly and cut it into pieces, heat it without oil in the pot, and put the pork belly and ginger to fry the oil.

2.Pick the celery with the leaves, add salt to the water and blanch it.

3.Add an appropriate amount of cooking wine after the pork belly is oiled.

Soy sauce, a pinch of sugar.

4.Add celery and salt and stir-fry.

Celery heat.

The calories of celery (in terms of 100 grams of edible portion) are 12 kcal (50 kJ.

The calories per 100 grams of celery account for about the Chinese Nutrition Society.

It is recommended that the average adult maintain a healthy daily calorie intake of 0% of the total calorie intake.

Celery is also the champion of slimming face food and Zen bright products; A large celery plant contains about 4 5 calories, but it takes 5 8 calories to chew it, and about 5 calories to enter the stomach.

The efficacy and role of celery.

Celery is cool and sweet. Contains aromatic oils, VP and a variety of vitamins, a variety of free amino acids and other substances, which have the effects of promoting appetite, lowering blood pressure, strengthening the brain, clearing the intestines and facilitating stool, detoxifying and reducing swelling, and promoting blood circulation. Experiments have shown that celery has a significant antihypertensive effect, and its duration is prolonged with the increase of food intake.

And there is also sedation and anticonvulsants.

efficacy.

Hello dear, I am happy to answer for you, for you to find out what is going on with the bones of the pork belly, the answer is as follows, the pork belly is the upper abdomen of the pig's belly to the ribs or so, the meat of this Que Dan faction is called pork belly, and the pork belly is still divided into upper and lower pork belly, if you buy the upper pork belly, it happens to be the part of the ribs that are connected, where there are many bones and crispy bones, so when you accidentally cut the crispy bones of the Qinghe part into the range of the five flowers, you can eat with confidence, It's okay pro, don't worry, oh, it's a normal kiss,

500 grams of pork belly with skin, soy sauce, peanut oil, cooking wine, sugar, green onions, ginger slices, star anise, and cinnamon.

Method: 1. Wash the pork belly, cut it into 3 cm square pieces, and boil it with boiling water for later use.

2. Heat the oil in the wok, pour in the meat pieces and stir-fry, add soy sauce, cooking wine, sugar, green onions, ginger slices, star anise, cinnamon, stir-fry a little, then add an appropriate amount of fresh soup, boil with a strong fire, beat off the foam, and use low heat to burn until cooked, and then remove from the pot.

Braised pork ribs Ingredients: ribs or short ribs.

Ingredients: ginger, green onion, star anise, salt, sugar, soy sauce, cooking wine, monosodium glutamate, boiling water.

Method: Put suitable vegetable oil in the pot, put the ginger and green onion into the stir-fry after heating, then put the ribs into the pot and stir-fry, wait for the meat to change color and turn white, add soy sauce, cooking wine, sugar, and then add boiling water that just submerges the ribs, after boiling over high heat, change to low heat and simmer for about 20 minutes. After seeing that the ribs have been burned, add the appropriate salt depending on the saltiness, and then change the heat to reduce the juice.