The front elbow is bigger than the back elbow, with more lean meat, less fat, less connective tissue and thin skin, which is not greasy at all. There are fewer bones than the back elbow, and the weight of bones accounts for less in the weight of elbow, and the price of front elbow is also higher than that of back elbow height.
Pork classification:
1. tenderloin is lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best.
2. The buttocks are located above the buttocks. They are all lean meat and the meat is fresh and tender. Generally, it can replace the tenderloin and is mostly used for frying, frying and frying.
3. Sit with your hips above your hind legs and below your hips. They are all lean meat, but the meat is older and the fiber is longer. Generally used as white-cut meat or Sichuan-style meat.
Pork belly is the meat of elbow bone in the rib area, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braised pork, white stew and steamed meat.
5. The sandwich meat is located in the upper part of the front leg, which is old and strong in water absorption. Suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which are suitable for making sweet and sour ribs or soup.
6. The meat in the front row is also called brain meat. It is a piece of meat with the back near the neck. It is thin and fat, and its meat is tender. Suitable for rice flour meat and stew.
7. The breast meat is in the abdomen below the ribs. There are many connective tissues, all of which are bubble-shaped and have poor meat quality. They are used for cooking oil.
8. Marble meat is located in the hind legs. It is all lean meat and very tender. It can be sliced and diced instead of tenderloin.
9. The hoof is located at the lower part of the front and rear legs, and the rear hoof is better than the front hoof. Braised in soy sauce is ok.
10. Neck meat is also called blood neck. This piece of meat is fat and thin, and the meat quality is poor. Usually used for stuffing.
1 1. Pig's head is suitable for making sauce, burning, boiling and salt, and is mostly used for making cold dishes, among which pig's ears and tongue are good dishes to accompany wine.