Is the hind leg meat of the pig tasty or the foreleg meat tasty

Pig's front leg. The front legs of the pig exercise more than the hind legs, so the meat of the front legs will be firmer and chewy. Most of the meat in this part looks fat and lean, a bit like pork belly, but the taste is a little chewier than that of pork belly.

Therefore, many people choose to use foreleg meat when making dumplings or making meat fillings at home. It is precisely for this reason that the ** of the front leg meat is slightly expensive.

The hind legs are above the hind legs of the pig. This part is difficult to exercise because of the small amount of exercise, so the meat quality of this part is relatively old, and it will be more difficult to eat. Therefore, it is generally necessary to stew the hind legs, or stew for a longer time to taste better.

Generally, this part of the meat is used for stir-frying, mainly because this part of the lean meat is more. Therefore, it takes a long time or multiple processes to make this part of the meat taste more delicious than the front leg meat.

In fact, the difference between pork foreleg meat and hind leg meat is fascia. Pork foreleg meat has more fascia, and pig's foreleg meat is composed of more than a dozen muscles, so when you cook, you will generally buy foreleg meat.

Compared with the two, the front leg meat will taste more delicate, and the braised pork made with the front leg meat will not be as greasy as the braised pork made of pork belly, nor will it be as hard as the hind leg meat.

Hind leg meat of pigs is much tastier than foreleg meat.

This is mainly because the hind legs of the pig are more forceful, so its muscle fibers will be more delicate, the taste will be better, and the taste will be more elastic, so the meat of the hind legs is more expensive than the meat of the front legs.

Efficacy and role of pork.

1.Pork is sweet and salty, flat in nature, and enters the spleen, stomach, and kidney meridians; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; It is mainly used for the treatment of fever, thirst, thinness, and kidney deficiency.

Weakness, postpartum blood deficiency, dry cough, constipation, replenishment of deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating stool and quenching thirst.

2.Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by insufficient fluid.

Pork is suitable for people.

1.It can be eaten by the general public. It is suitable for lack of yin deficiency and dizziness.

Anemia, dry cough without phlegm for the elderly, dry stool, and malnutrition eat.

2.For people with heavy dampness and heat, phlegm and dampness, and thick tongue coating, avoid eating pork.

Nutritional value of pork.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

It can improve iron deficiency anemia.

How to cook pork.

1.Pork should be cut obliquely, the meat quality of pork is relatively fine, less tendons, such as cross-cutting, after frying, it becomes messy and scattered, such as oblique cutting, so that it can not be broken, and it does not plug the teeth; Pork should not be soaked in water for a long time.

2.Do not wash pork with hot water before cooking, because pork contains a substance of myolytic protein at 15 degrees Celsius.

The above water is easy to dissolve, and if you soak it in hot water, it will lose a lot of nutrients, and the taste is not good.

3.Pork should be cooked because there are parasites in pork at times.

If eaten raw or incompletely conditioned, hookworms may grow in the liver or brain.

4.It is not advisable to drink a lot of tea after eating pork, because of the tannic acid of tea.

It will synthesize astringent tannic acid protein with protein, which slows down intestinal peristalsis and prolongs the retention time of feces in the intestine, which not only easily causes constipation, but also increases the absorption of toxic substances and carcinogens, affecting health.

The method of selecting pork, which is better, the difference between the front leg meat and the hind leg meat, the method of choosing the front leg meat and the hind leg meat, the old butcher taught me to distinguish the front leg meat and the hind leg meat, and it is better to buy pork and choose the front leg meat or the hind leg meat.

Look at individual needs. The front leg of the pork will be more tender, while the hind leg of the pig will be relatively harder, and due to this different taste characteristics, we will choose differently.

The pork front leg meat is more tender, and the taste will be more delicate, and it is precisely because of this characteristic that if you use it for stir-frying or making dumplings, it will be very suitable for use, fat and thin, superb.

If you are used for stir-frying or making fillings, it is undoubtedly better to eat the front legs, because the frequency of movement of the front legs will be relatively greater, so the meat quality is more delicate, and the fat and lean distribution is more even, which is suitable for this cooking method.

If you want to make shredded meat or use it for soup, then the choice of meat leg meat may be relatively unteachable.

Recommendations

Under normal circumstances, it is better for us to choose to buy foreleg meat, and you should not buy the wrong one in the future. The hind leg meat will be more square, and the front leg meat will be fat and lean, and there will be some oil layer in the middle of the fat meat.

The meat quality of the front and rear legs of pork is much worse, which part is more delicious?

The foreleg meat is the meat on the front leg of the pig, and the hind leg meat, as the name suggests, is the meat on the hind leg of the pig, so what is the difference between these two parts of the meat?

A Generally speaking, the front leg of the pig is more active than the back leg, so the meat quality of the front leg will be tighter, and it will be more chewy to eat, and most of the meat in this part looks fat and thin, a bit like pork belly, but the taste is a little more chewy than the pork belly, so many people will choose to use Yan Shen to make dumplings or make meat filling at home, and the coarse residue is because of this reason, the ** of the front leg meat is also slightly more expensive.

B hind leg meat in the hind leg of the pig, this part because of the amount of exercise is relatively small, and it is difficult to exercise to this part of the exercise, so this part of the meat is older, and it will be harder to eat, so it is generally better to buy hind leg meat, or stew for a long time to eat better, generally use this part of the meat to stir-fry, mainly because this part of the lean meat is more, so it is necessary to marinate for a long time or multi-step processing to make this part of the meat taste more delicious, relative to the front leg meat, The ** of the hind leg meat is also a little cheaper.

In fact, the difference between the front leg meat and the hind leg meat of the pig is the fascia, the fascia of the front leg meat of the pig is more, and the front leg meat of the pig is all composed of more than a dozen muscles, so usually if you are stir-frying, you will buy the front leg meat.

Compared with the two, the front leg meat will taste more delicate, and the use of front leg meat to make braised pork will not be like the braised pork after the pork belly is made, so greasy, and it will not be as hard as the hind leg meat.

c Usually when buying pork, you must buy the front leg meat, because the back leg meat looks more square, and the back leg meat of the pig will appear a little bit of oil as soon as it is fried, but the front leg meat is different, the front leg meat is fat and thin, and there will be some oil layer in the middle of the fat meat, just like beef.