Pork in front of pigs is also suitable for cooking soup, such as meatball soup, Flammulina velutipes broth and Agrocybe aegerita broth. It is also good to cook braised pork with pork in front of pigs, but the best choice for braised pork is pork belly and tenderloin.
When pork is used as broth in front, you can cut the fat and thin separately. First, stir-fry the cut fat until it is oily (this part of the fat is very fragrant and the fried fat tastes good), then add lean meat and stir-fry until it boils.
If we compare the pig's foremeat with the pig's hind leg meat, the fat of the foremeat is obviously much thicker than that of the hind leg meat, and the intramuscular fat content is also higher than that of the hind leg meat. The taste of pork is directly proportional to the intramuscular fat content. The higher the intramuscular fat content, the more fragrant, tender and delicious the pork is.
Pig hind leg meat
Because the hind leg meat does taste of firewood, the prices sold in many places are relatively low. We can't change the quality of meat itself. Deep-fried hind leg meat smells like firewood, but we can change the cooking method and increase the cooking time. But it's delicious to cut into large pieces and braise in soy sauce. I'll share it with you here, and I promise I'll want to eat it again after eating.
Name: roasted pumpkin with tender hind legs
Features: delicious, delicious, large pieces of meat, nutritious meal.
Ingredients: pig hind legs Accessories: tender pumpkin, pepper, ginger and garlic, soy sauce, cooking wine, salt and cooking oil.
Specific practices
1. Change the knife of fresh pig hind leg meat, remove the white reticular meat, cut it into large pieces with uniform size and 3 cm square, sprinkle appropriate amount of salt and mix well, then add appropriate amount of edible oil and mix well, and marinate for more than 10 minute.
hindquarter
2. Cut off the pedicle of the tender pumpkin, divide it into several wide strips, then cut it into pumpkin pieces of the same size, put it on a plate for later use, and prepare other ingredients.
Tender pumpkin pieces
3. Put the oil in the pan, stir-fry the ingredients with low fire, put the hind leg meat in the pan, stir-fry it with medium fire until the surface is slightly dry, add a proper amount of soy sauce and salt, add a proper amount of water after stir-frying, cover the pan and stew for about 30 minutes until the meat is slightly rotten, put the tender pumpkin pieces in the pan, cover the pan after stir-frying and continue to stew for about1. Turn it over from time to time to prevent the bottom from burning. When the juice is almost collected, add seasoning such as oyster sauce to adjust the color. After you continue to turn the juice, you can go out of the pot, so that the tender pumpkin with soft and rotten taste is cooked and delicious.