What is the most delicious meat on a pig, the tenderloin is not as fragrant as it, and many people

Raw pork is one of the most common foods in our daily life, it is low, nutritious, and suitable for all ages. At the same time, it is suitable for a variety of cooking methods, frying, frying, stewing, stewing, and boiling are all so delicious, and they are loved by everyone. The meat of the pig can be subdivided into many parts according to the part, such as hind leg meat, pork belly, tenderloin, etc., each part of the meat has a different style, taste and taste.

The meat I want to introduce to you in detail today is the most "delicious" meat on the pig, and the tenderloin is not as fragrant as it. But many people have not eaten it. This kind of meat is called "plum meat", and plum meat is also called shoulder bone meat according to the division of parts.

Actually, it's the piece of meat that grows on the top of the pig's neck, but note that it's the piece of meat on the top of the neck, not the meat on the bottom of the neck. You can't eat the meat on the lower side of your neck, so don't get confused.

The total amount of plum meat is very small, and each pig has only grown about a catty. This is also one of the parts of the pig that exercise a lot. The taste is very tender, and the parts are relatively unique, this tender lean pork has some delicate fat in each part.

The cross-sectional surface comes out, and the milky white fat meat is mixed with the bright red lean pork, which looks very much like a red plum blossom, so it is also called plum blossom meat.

The plum blossom meat is very tender, and there is also a small amount of fatty meat, the taste is smooth and juicy, fragrant but not greasy, and it is very delicious. Tenderloin contrasts with it. Pork has a lot of lean meat, not enough fat, and tastes a little firewood and tastes bad.

Compared with it, the pork belly has too much vegetable fat and the taste is too greasy. Compared with it, the meat of the hind legs is not delicate enough, and there is too much muscle fascia. Plum blossom meat is also known as the most delicious piece of meat on a pig.

Some people even cut the plum blossom meat into thin slices and fry it like a steak. It has a tender texture and a bit of body fat. After frying, the taste is very fragrant and very delicious.

However, what is not perfect is that the total number of plum blossom meat is too small, and each pig is only five or six catties. The added flavor is really delicious, so it sells quickly in the market, and it is not even available in the market. Many people haven't eaten it, and they really don't even know it.

Plum meat, known as the most "delicious" meat on the pig, is not as fragrant as the tenderloin, and can even be fried like a steak. However, due to the small number of totals, many people have never seen them and have not eaten them. Have you ever eaten it and what do you think it tastes like?

It is plum meat. Plum blossom meat is the most fragrant when used to make honey char siu. This part is tender and tasteful, so it is particularly fragrant.

Hind leg meat, of course. Although it is very expensive, I have to say that the taste is still quite delicious, and it can be made into fried hind leg meat.

I especially like to eat the meat of the hind legs, the meat in this place is relatively lean, very flavorful, and the food made is more fragrant.

I especially like to eat hind leg meat. The meat is thinner and more delicious, and the dishes are more fragrant.

Pork knuckle, don't put too much seasoning to cook and take out, then shave the meat and cut it into small pieces and put it on a plate, sprinkle it with minced garlic, thirteen spices, and then some soy sauce, steam it in the pot for 15 minutes, and try not to be tender You pour it on my head.

The ribs of the pig are the most fragrant when they are boiled. The meat there is fat and thin, and it is very delicious. It is the best place to eat on the pig.

If you eat it boiled, it is best to eat the pork belly part.

This piece of meat is actually plum meat, according to the division of plum meat, also called cillary meat, the specific long position is the piece of meat above the pig's neck, you must pay attention to the top rather than the bottom, the amount of this piece of meat is also very small, each pig is only about five or six catties.

Go buy tenderloin, it's all lean meat, you can make boiled meat slices.

You can buy pork belly, which is a little fat, and you can make braised pork.

You can buy pork ribs, make braised pork ribs, pork rib soup and other delicious dishes to remember, it is best to buy fresh meat, don't buy frozen. Now there are a lot of green pork in the supermarket, and the price is not as expensive as **, and it is still fresh.

The first is plum meat, it is located in the shoulder blade of the pig, plum meat is lean meat containing fat, the shape is like plum blossoms, mainly lean meat, fat meat interspersed with lean meat, when cutting can clearly see that the white meat is intertwined with each other is a plum blossom. Its meat is delicate and non-greasy, it is easy to make, and it tastes fragrant and tender, which is most suitable for making shabu-shabu.

2.at the vertebrae.

In life, many people think that the most tender thing on a pig is tenderloin, but they do not deny that tenderloin is because it is indeed quite tender. The large loin is closer to the vertebrae, while the small loin is a little innermost in the large loin, and the small loin is a little deeper in the large loin.

Which part of the pork is the best.

3.Abdomen. Then there is the pork belly, in the belly of the pig, the meat here is fat and thin, a layer of lean meat and a layer of fat, it tastes fat but not greasy, people also like to use it to make Dongpo meat, buckle meat, fat and thin, but not greasy at all, and it tastes like a different flavor.

4.at the front legs.

And, of course, the foreleg meat, which is located in the front leg of the pig. The meat here is slightly older, with more than a dozen muscles and a lot of fascia, but it is very suitable for filling, and it is more chewy, and of course it is delicious.

Pork neck meat is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

1. Tenderloin, the meat is more tender.

2. Pork provides high-quality protein and essential fatty acids for humans. Pork provides heme (organic iron) and cysteine, which promotes iron absorption, which can improve iron deficiency anemia.

It depends on how you want to eat, and it depends on the condition of your body, people with high blood lipids can buy some tenderloin and chilolite, if you are healthy, buy pork belly for stew with some front buttocks, and buy back buttocks for stir-frying, or, through the loin and loin.

Pork, which part of the meat is the most delicious and nutritious?

You just say that the piece of lean meat on the back, or fancy where to cut there Pork tenderloin is also known as plum meat, if you don't understand these two, then you can only directly take it to the butcher yourself, let him weigh it, and then give the money to finish! Hehe.

The best meat on a pig: fat and lean meat, pure lean meat, and gelatinous meat.

1. Fat and lean meat

This type of meat refers to those parts that have both lean meat and fat layers, such as pork belly, ribs, front blades, etc. This type of meat is usually tender and juicy, and the fat can add aroma and taste, and can also relieve the dryness of lean meat. This kind of meat is suitable for braising it, marinating, steaming, frying and other methods, and can make dishes with both color and flavor.

2. Pure lean meat

This type of meat refers to those parts that have almost no fat layer, such as tenderloin, plum meat, hind leg meat, etc. This type of meat is usually lean and high in protein and iron. This kind of meat is suitable for stir-frying, stewing, stuffing, etc., and can make light and healthy dishes.

3. Gelatinous meat

This type of meat refers to those parts that contain more collagen and elastic fibers, such as pig skin, pig ears, pig tails, pig trotters, etc. This type of meat is usually chewy and elastic, and also has a good beauty effect. This kind of meat is suitable for marinating, cold dressing, braised and other methods, which can make dishes with elasticity and texture.

Pork selection tips

1. Look at the color: Healthy pork muscle is bright red or dark red with luster, and the fat is milky white or pinkish-white. The muscles of the dead pork are dark red or even purple, and the fat is abnormally colored.

2. Look at the skin: the skin of healthy pork is consistent in color, and there are no spots or bruises. Dead pork often has purple spots or large dark red patches, and even lumps or rashes.

3. Pressing: The meat quality of healthy pork is elastic, and the incave part can be restored immediately after finger pressing. The meat of the dead pork is not elastic and cannot be restored after pressing, and a large amount of dark red liquid oozes out.

4. Look at the viscosity: The appearance of healthy pork is slightly dry and does not stick to the hands, while the sick and dead pork may be sticky and fast, and the cut surface may also be tofu-shaped.

5. Smell the smell: The smell of healthy pork is the normal smell of fresh meat, the broth is clear and transparent after boiling, and the fat is agglomerated on the liquid surface, which has the aroma of pork. The sick and dead pork has the smell of blood, rancid smell and other peculiar smells, and the broth is cloudy.