First, the difference between different parts of pork.
1, front leg meat: the meat of pig's front leg.
Features: fat and thin, delicate meat. Lean meat is more than fat. There are more fascia on the surface of fat meat, and the meat quality is older.
Fat: two stars
Lean meat: five stars
Common cooking methods: stir-frying, meat stuffing, braised pork and braised pork.
2, hind leg meat: the meat of pig hind legs.
Features: Pig legs are used to undertake all activities, so this part of the meat is relatively compact, the meat quality is relatively firewood, and the fascia fat is less.
Fat: a star
Lean meat: four stars
Common cooking methods: marinated vegetables, meatballs, bacon, hot pot.
3. Pork belly: belly meat of pigs.
Features: Fat and thin, moderate cutting thickness, thin skin but not greasy, while its fat meat is easy to be heated, and long-cooked lean meat is not tender.
Fat: four stars
Lean meat: two stars
Common cooking methods: braised pork, braised pork, shredded pork, Dongpo meat.
4. tenderloin: the tender meat inside the pig spine is divided into big tenderloin and small tenderloin.
Features: the tender part of the pig's body contains no fat, suitable for dry cooking and various cooking methods, and the meat quality is delicate.
Fat: a star
Lean meat: five stars
Common cooking methods: complementary food, small fried meat, stir-fried and fried.
5. Plum blossom meat: The pork on the pig's upper shoulder is like plum blossom.
Features: This piece of meat on each pig is only five or six kilograms, with a cross section of 90% lean meat. Fat meat and lean meat are criss-crossed, and the oil is evenly distributed. The meat is tender and tender.
Fat: two stars
Lean meat: five stars
Common cooking methods: frying, stewing, frying and chafing dish.
6, ribs: ribs and spine
Features: divided into front row and back row. The front row is crispy with more bones and less meat, which is suitable for braising. The back row is rich in bones and suitable for stewing soup.
Fat: a star
Lean meat: four stars
Common cooking methods: stew, stew, soup, sweet and sour.
7. Pig neck meat: Pig neck meat refers to the meat of pig neck.
Features: Because it is rare and precious, it is called "Jinliuliang". This part of the meat fat is evenly distributed like snowflakes, the meat is fresh and refreshing, and the entrance is smooth.
Oral strength is moderate.
Fat: two stars
Lean meat: four stars
Common cooking methods: stir-frying, frying and baking.
8. Pork tendon: the muscle on the leg of a pig.
Features: Not much can be taken out. Wrapped in a meat film, hiding the tendons. The meat is firm and chewy.
Fat: a star
Lean meat: five stars
Common cooking methods: stew, braised pork and cold salad.
9. Sit on the ass: the meat on the pig's ass
Features: the meat on the hip is firm, but the meat is a little hard, and the muscle fiber is long, almost all of them are lean meat, three fat and seven thin, which is a little hard to eat.
Fat: two stars
Lean meat: four stars
Common cooking methods: braised pork, Sichuan pork and boiled meat.
10, butt tip: the meat at the top of the pig's ass.
Features: the meat is tender, and the fat is less divided into front and rear hip tips. The former is fresh and tender, while the latter is hard and thick.
Fat: two stars
Lean meat: three stars
Common cooking methods: stir-frying, shredded pork/sliced meat, and stewed in brine.
1 1. Pig cheek meat: the meat on both sides of the chin and cheeks of a pig.
Features: not much oil, soft and tender meat. Because pigs keep moving into their mouths when eating and chewing, the meat is soft and chewy.
Fat: two stars
Lean meat: three stars
Common cooking methods: braised pork and barbecue.
12, pig elbow: the joint position between pig thigh and calf.
Features: The former is also called the front hoof, with thick skin and many tendons, and the gums are heavy and thin. Often cooked with skin on the back elbow, the quality of soup is better than that on the front elbow.
Fat: three stars
Lean meat: two stars
Common cooking methods: sauce elbow, braised elbow and braised elbow.
Second, pork tenderloin is suitable for baby paste.
Specific steps: after the fishy smell is removed, beat the bamboo-tube chicken into paste, steam it in a ginger bowl for 15 minutes, beat the steamed pork into paste again, and add a few drops of walnut oil to the rice flour to eat.