The keel bone refers to the top of the pig's backbone.

The meat is more lean and less fat, and the keel contains a lot of bone marrow in the center of the bone. The meat on the keel is basically the tenderloin, which is all lean with very little fat. Of course more lean meat would be better, but the flavor may be worse. The marrow inside the keel bone is loved by many people, and it is a great pleasure to suck the marrow first when eating keel bone.

Pork keel should be consumed within the same day after cooking, if left for too long it may harbor bacteria and some nutrients will be lost, or you can extend the storage time by putting the pork keel in the refrigerator's freezer section.

There are various ways to cook keel bone with delicious flavor. Common cooking methods include boiling, roasting and stewing. When boiling keel bones, you can choose to add seasonings such as green onion, ginger and cooking wine to enhance the flavor and taste of the meat. Roasted keel bone, on the other hand, can be roasted with fruit wood or charcoal for a crispy texture and light roasted flavor. When stewing the keema, you can add turnips, potatoes and yams.

Pork keel bone

1, soy sauce keel bone

Ingredients: pork spine, cooking oil, green onion, ginger, garlic, star anise, cinnamon, dark soy sauce, soy sauce, sugar, water.

Practice: soak the bought keel bone in water for one hour to take the blood water. Prepare auxiliary materials, green onion, ginger, garlic, anise, cinnamon cut. Fish out the cleaned keel bone, start a pot of hot water. When the water is hot under the keel, stew.

When cooked to five mature with a spoon to bleach the cap flower out. Start a pot of hot oil, oil temperature fifty percent hot put sugar sizzling put keel stir-fry, pour old soy sauce coloring. Pour water, put raw pumping, star anise, cinnamon stew, two hours after the pot can be on the table.

2, keel stewed corn

Materials: 500 grams of keel, corn on the cob 1, salt 5 grams, 3 grams of pepper, 5 grams of chicken essence, 15 grams of cooking wine, 10 grams of sliced green onions, 8 grams of ginger.

Practice: wash the corn cobs, cut into pieces. Long bone chopped section, fly water standby. Pot on high heat, add water to boil, add corn cobs, keel bone, boil and beat off the foam, pour into the casserole. Add wine, onion and ginger slices, change to a small fire and stew for 40 minutes, add salt, chicken essence, pepper and then stew for 10 minutes.