Does pork look healthy or unhealthy?

Supplementary information of pork (fat and thin): 1. When eating, it should be easy to remove the gray, yellow or dark red meat bumps on the pig's neck, which is the so-called "meat dates", because these places contain many germs and viruses, and it is easy to get sick if you eat hard; 2. When buying pork, pull out one or several pig hairs and carefully look at their hair roots. If the hair root is red, it is a sick pig; If the hair root is white, it is not a sick pig; 3. Classical swine fever is a multiple infectious disease, which is seriously harmful to human body. This kind of meat must not be eaten. If the skin has bleeding spots or spots of different sizes, it is sick pork; If it is skinless, you can look at the fat and aponeurosis. If there is bleeding point, it can be identified as sick pork. 4. It is not advisable to drink a lot of tea after eating pork, because the tannic acid in tea will synthesize protein tannic acid with protein, which will slow down intestinal peristalsis and prolong the retention time of feces in the intestine, which will not only easily cause constipation, but also increase the absorption of toxic substances and carcinogens, affecting health; In the butcher shop, the top meat and the middle meat are usually marked separately. At this time, just look at the color of the meat and you can see its softness. It is also pork, and the meat color is red, indicating that the meat is old. This kind of meat is thick and hard, so it is best not to buy it, while the red meat is softer and of better quality. 6. Pork can also be a "longevity medicine" if cooked properly. After long-term stewing of pork, the fat will decrease by 30%-50%, the unsaturated fatty acid will increase, and the cholesterol content will be greatly reduced. 7. Once the raw pork gets dirty, washing it with water is greasy, but it will get dirtier and dirtier. If you wash it twice with warm rice and then rinse it with clear water, the dirty things will be easily removed; In addition, you can take a ball of good flour and roll it back and forth on the dirty meat, which will soon stick the dirty things away. 8. The quality of pork is poor, the cooking is not rotten, and the taste is poor. Identification method: (1) The skin is thick and hard, with large pores. The line between skin and fat is almost indistinguishable, especially in the scapula. The fat after peeling and boneless is thick and hard, which is similar to the meat with skin. (2) Lean meat is dark red in color, with rough muscle fibers, clear lines, less water and large connective tissue. 9. Pork storage: (1) Cut the meat into pieces, put it in a plastic box, spray a layer of cooking wine, cover it, and put it in the refrigerator. Can save 1 day. (2) Slice the meat, then lay it flat in a metal basin, put it in the freezer and freeze it hard, then wrap the meat with plastic film layer by layer and put it in the freezer of the refrigerator for storage, which can be kept for 1 month. (3) Cut the meat into pieces, stir-fry with oil in the pot until the meat changes color, take it out, cool it and put it in the refrigerator. 10. Because pork also contains fishy smell, many people don't like it either. This is because fat meat tastes oily after a long time, and then it is shiny and elastic when pressed, which is fresh meat; If the meat is not solid and the color is not fresh, then the fat contained in the meat will not taste good anyway. Once the fat is oxidized, it is easy to cause stomach discomfort. The shelf life of pork is three times faster than that of beef, so special attention should be paid to preservation.