Head and tail:
1, head: it is often said that the pig head! Common dishes include roast pork face and braised pork head.
2. Tail: Hey, the M-Zone is the best! Common dishes include stewed pig's tail.
Head and tail are generally used for sauce, burning, boiling and so on.
Front leg part:
3, upper brain: located in the back near the neck, the meat is tender, thin and fat, suitable for frying, frying, sweet and sour, stewing, stewing and so on.
4, sandwich meat: located in the middle of the front trough, neck, front hoof, the meat has old tendons, strong water absorption, suitable for stuffing, meatballs and so on.
Sandwich meat also includes small ribs, which are suitable for making "sweet and sour ribs", "salt and pepper ribs" and soup; Big ribs are mostly used for roasting, roasting and frying. There is a long strip of lean meat under the small ribs, called "plum meat", which is suitable for stuffing and meatballs.
5, front hoof: thick skin and many tendons, heavy gum, suitable for braised, stewed and so on. , such as rock sugar hoof pounds.
6, neck meat: commonly known as "blood neck" and "ditch head meat", the meat is old and poor in quality, fat and thin, and is mostly used as stuffing.
7, front paws: it is pig's trotters! Only skin, tendons and bones, no meat, can be cooked and eaten by cutting off the hoof shell. General braised pork, sauce, soup, frozen, etc. Tendons in front paws are not as good as those in back paws.
Square meat:
8. Back: The back of a pig, including the back, the outside and the big ribs. Big ribs are not tender and are used for frying, frying and roasting. The outer ridge, commonly known as "tongji", "hard ridge" and "shoulder pole meat", is a tender part and is used for frying, exploding and frying. The tenderloin is tender and suitable for frying, frying and frying, such as sweet and sour tenderloin.
9. Pork ribs: fat and thin, with three layers of five flowers, used for cooking, steaming, stewing and stewing, such as braised pork.
10, breast: commonly known as "belly bag", the belly of the pig under the square meat is. Poor quality, frozen skin, meat refining (lard).
Hind legs:
1 1, buttock tip: it is located in the upper part of the buttock and is full of lean meat. Tender meat can replace tenderloin and is suitable for frying, frying and frying. This part generally chooses fried pork.