Different parts of pork have different meat quality, what are the healthy ways to eat each part?

Pork is the most eaten meat in our daily life, but each different part has a different cooking method, in order to make the taste of pork to the extreme, many gourmets have developed a lot of different recipes according to different parts of pork, the following is based on the pork belly and pork hind leg two parts of the meat, to make two different dishes.

First of all, pork belly, as we all know, pork belly is relatively fatty compared to meat in other places, which contains a lot of lard, if you want to make the fat and lean meat of pork belly perfectly combined, then the best cooking method is braised pork. Wash the pork belly and cut it into your favorite size and shape, then put it in a pot under cold water, put green onions, ginger, garlic and cooking wine in cold water and boil until boiling, skim off the foam, and soak the pork in cold water for about 10 minutes. Then start another pot and put the blanched pork directly into the pot to fry at high temperature, and when the surface of the pork appears golden and crispy, the pork and lard are completely removed and put into a bowl.

Then pour a large amount of cooking oil into the pot and stir-fry the rock sugar and ingredients until fragrant. After stir-frying the fragrant, put the pork belly that has been crispy on the surface into the pot and stir-fry continuously, then add water to it, cover the pork, and finally add salt, soy sauce, oyster sauce, chili pepper and other seasoning according to your taste, and when the water is dry, you can get a very delicious and delicious braised pork.

The previous time was the cooking of pork hind leg. Pork hind leg can be used to cook chili stir-fried meat, as chili stir-fried meat is perfect for dried shrimp, and for people who don't like fatty meat, chili stir-fried meat made with pork hind leg will be more popular. Cut the washed pork hams into your preferred shape and size, then put them in a small bowl and marinate them with starch, eggs, pepper and salt for half an hour.

In the pan, when there is a large amount of lard, then put the marinated pork hind leg meat into the pan and stir-fry, fry until it changes color, then remove the meat, and the oil remains in the pan. After the oil is hot, we put the prepared peppers in the pot and stir-fry continuously. When the chili pepper is about to be born, we put the fried meat slices in the pot and stir-fry them with the chili.

When it is almost cooked, add an appropriate amount of bean paste, salt, bar, pepper, and garlic to taste. In this way, you will be able to make a stir-fried pork with chili.

There are many parts of the pig, and each part has its own cooking method, pork as a kind of meat that we often eat in our daily life, not only is it very low, but the cooking method used when eating is also very simple, so it is welcomed and loved by many people.

For example, the tenderloin is relatively tender, so it can be fried and eaten, and you can also choose to stir-fry it when it is fried; The meat of the pork rump is more tender and can be fried and eaten, which is the same as the tenderloin; Pork belly is generally the meat of pork ribs, and the meat in this place is fat and lean, which can be made into tamales, or braised and eaten directly.

The tenderloin of pork can be sliced and shredded to make weeds, the pork belly can be used for braised pork stewed vermicelli, and the sandwich meat is suitable for making meatballs to make dumpling filling.

Pork cuts:

1.Tenderloin: It is a strip of lean meat under the backbone that is connected to a large rib. There is no gluten in the meat, it is the most tender meat in pork, and it can be sliced, shredded, diced, fried, boiled, fried, and fried.

2.Buttocks meat: Located on the top of the buttocks, they are all lean meat, the meat is fresh and tender, and it can generally replace the tenderloin, which is mostly used for frying, boiling, and stir-frying.

3.Sitting buttocks: Located above the hind legs, the lower buttocks of the buttocks are all lean meat, but the meat is older and the fiber is longer, and it is generally used as white-cut meat or back-to-the-pot meat.

4.Pork belly: It is the meat of the elbow bone of the rib part, which is sandwiched by a layer of fat meat and a layer of lean meat, and is suitable for braised meat, white stew and tamale.

5.Sandwich meat: Located in the upper part of the front legs, it is old and tendonous, and has a strong ability to absorb water, which is suitable for making stuffing and meatballs. There is a row of ribs in this part, called small ribs, which is suitable for sweet and sour pork ribs, or for boiling soup.

6.Front row meat: also called upper brain meat. It is a piece of meat close to the neck on the back, lean meat and fat, the meat is more tender, suitable for rice noodle meat, stewed meat.

The meat of the pork loin is the best. What are the different parts of the meat to eat?1. Pork ribs: Pork ribs can also be used as sweet and sour pork ribs, and pork ribs can also be stewed in radish soup.

It is also possible to grill ribs.

2. Pig's feet: The way to eat pig's feet will be relatively simple, nothing more than stewed soup. Roasted pig's trotters, but whether it is stewed soup or roasted pig's trotters, they are very delicious.

Contains very rich collagen, which has effects such as beauty and beauty. If you eat it often, it will become very good.

Pork purchase

The best meat on the pig is the pig's trotters and pig's head, the pig's trotters can be made into sauce pig's trotters, the taste is very delicious, and a lot of nutrition is guaranteed, the pig's head meat is more suitable for cold salad, especially the cold pork ears, it is a very good appetizer.

I think the best part of the pig is the meat on the knotted oracle bone; Tenderloin can be used for barbecue, while plum meat is more delicious and suitable for pork chops, and pork belly is fatter and can be used to make soup.

1. Tenderloin, a strip of lean meat under the backbone that is connected to the large ribs.

2. The buttocks are located on the top of the buttocks, which are all lean meat, and the meat is tender and tender, which can generally replace the tenderloin.

3. Sitting on the buttocks, located above the hind legs, and the buttocks below the buttocks are all lean.

4. Pork belly is the meat of the elbow bone of the rib part, a layer of fatty meat, and a layer of lean meat.

5. Sandwich meat, located in the upper part of the front leg, is old and tendonous, and there is a row of ribs in this part, called small ribs.

6. Front row meat, also known as brain meat. A piece of meat on the back near the neck.

7. Breast meat, in the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped.

8. Marbles meat, located on the hind legs, are all lean meat.

9. The hooves are located in the lower part of the front and rear legs, and the hind hooves are better than the front hooves.

10. Neck meat, also known as blood neck, is fat and thin.

11. Pig's head is suitable for sauce, burning, boiling, and pickling, and is mostly used to make cold dishes.

12. Crested meat, this part of the meat is delicate, slightly crispy, lean and fat.

13. Eyebrow meat, which is a piece of lean meat weighing about a pound on the top of the pork blade, and the meat quality is similar to that of tenderloin.

14. Door plate meat (also known as shuttle plate meat, skinless buttock meat), fat and thin are connected, the meat is delicate, the color is white, and the muscle fibers are long.

15. Cover meat, a piece of lean meat that connects the scale meat. The quality and use of the meat are basically the same as that of the scale meat.

16. Cucumber strips, closely connected with the cover meat. The quality and use of the meat are basically the same as that of the scale meat.

17. Waist fillet meat, a strip-shaped strip of meat connected to the weighing meat.

18. Neck and back muscles (referred to as No. 1 meat), from the first.

5. The muscles of the neck and back of the neck are cut off in the ribs.

19. Foreleg muscles (referred to as No. 2 meat), from the first.

5. 6. The muscles of the front leg that are cut off in the middle of the ribs.

20. Large rib muscles (referred to as No. 3 meat), muscles of the back that are cut parallel to the ribs about 4-6cm below the vertebrae.

21. Hind leg muscles (referred to as No. 4 meat), the muscles of the hind legs cut off from the junction of the lumbar vertebra and the recommended vertebra (one and a half sections of the lumbar vertebra are allowed).

The part of the pork is definitely pork, the meat on the back is the most expensive, and the meat in the four places of pork leg is the most expensive, especially the large intestine of the pig.

The pork is divided into three parts: the front groove, also known as the halaba, the waist strip, and the back mound.

The parts of pork are different and the meat quality is also different, and there are different ways to eat it when cooking, according to the needs of cooking.

The various parts of the pork are prepared as follows:

Pork belly:It is the meat of the elbow bone of the rib part, which is stacked with a layer of fat meat and a layer of lean meat, and is suitable for braised meat, white stew and tamales.

Tenderloin:It is a strip of lean meat under the spine that is connected to a large rib. There is no gluten in the meat, it is the more tender meat in the pork, which can be sliced, shredded, diced, and it is also the best part for frying, boiling, frying, and exploding.

Buttocks meat:Located on the top of the buttocks, they are all lean meat, the meat is fresh and tender, and it can generally replace the remaining lump of tenderloin, and is mostly used for frying, boiling, and stir-frying.

Sitting on the rump meat:The buttocks, which are located above the hind legs and below the buttocks, are all lean, but the meat is older and has longer fibers, and is generally used as white-cut meat or back-to-the-pot meat.

Sandwich meat:Located in the upper part of the front legs, it is old and tendony, and has a strong ability to absorb water, which is suitable for making stuffing and meatballs. There is a row of ribs in this part, called small ribs, which is suitable for sweet and sour pork ribs, or for boiling soup.

Front row meat:It's also called brain meat. It is a piece of meat close to the neck on the back, with fat meat sandwiched between lean meat, and the meat is more tender, suitable for rice noodle meat and stewed meat.

Dried milk:in the abdomen below the ribs. There are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, so it is used for boiling oil.

Marbles Meat:Located on the hind legs, they are all lean meat, the meat is more tender, can be sliced, diced, and can be used instead of tenderloin.

Hoof:Located in the lower part of the front and rear legs, the hind hooves are better than the front hooves, and can be braised and stewed.

Pork neck:Also known as blood neck, this piece of meat is fat and thin, and the meat quality is poor, and it is generally used for filling.

Pig's head:It is suitable for sauce, roasting, boiling, and pickling, and is mostly used to make cold dishes, among which pig ears and pig tongue are good dishes for wine.