1, pig head. Including eyes, ears, nose, tongue, cheeks and other parts. The pig's head is thick, old and sticky, and should be cooked with cold salad, halogen, salting, smoking and sauce wax. For example, sauce pig head, roast pig head.
2, pig shoulder and neck meat. Also known as going to the brain and taking off the meat. On the upper part of the pig's front leg, near the neck, there is a long oblate tender meat on the fan bone. This kind of meat is thin and fat, slightly crisp and tender. Cooking methods, such as roasting, marinating, frying, frying, or sauce and wax should be used. Barbecued pork, choose this part more.
3, neck meat. Also known as goutou meat and blood neck. The meat on the pig's neck, the place where the front leg is connected with the pig's head, and the knife edge when slaughtering the pig are stained with blood. The color is red, tender and old, and fat. Suitable for making steamed buns, steamed dumplings, noodles, or cooking methods such as braising in soy sauce and steaming noodles.
4, front leg meat. Also known as sandwich meat and lump meat. Below the pig's neck and above the front elbow. This meat is half fat and half thin, with many old muscles and strong water absorption. Suitable for stuffing and meatballs, suitable for cold salad, halogen, burning, stewing, explosion and other methods.
5. Front elbow. Also called front hoof. It has thick skin, much gluten, heavy gum and much lean meat. Often boiled with skin, fat but not greasy. Suitable for roasting, roasting, sauce, stew, marinating, soup making, etc. For example, braised elbow, grilled elbow with cabbage heart, braised elbow.
6. Forefoot. Also called front hoof. The quality is better than the hind hoof, and the gum is heavy. Suitable for roasting, stewing, marinating, cold salad, sauce, freezing, etc.
7. tenderloin Also known as waist willow and waist back. It is the most tender meat in pigs, with sufficient water, fine muscle fibers and distinct fat and thin, with white oily meat and minced meat in the upper part and thin tendons in the back. Suitable for frying, frying, stewing, boiling, frying, sauce and pickling. Such as soft fried tenderloin, raw stewed tenderloin silk, cooked tenderloin, etc.
8. Zheng Baoli. Also known as hard ribs and hard five flowers. Its meat is tender and thin, fat and thin. Suitable for cooking methods such as smoking, halogen, burning, explosion, stew and salt. Such as sweet boiled white, salty boiled white, etc.
9. pork belly. Also known as soft five flowers, soft ribs, waist tags, ribs and so on. Meat is fat and thin, and * * * has five layers, hence the name. Its skin is thin, fat and thin, and its meat is tender. It is most suitable for burning, smoking, frying and stewing, and also suitable for halogen, pickled smoking and sauce wax. For example, braised pork, Taibai sauce meat.
10, breast meat. Also known as the next five flowers, sloppily, belly bag. It is located at the bottom of the pig's abdomen, and its quality is foam-like, with a thin layer of lean meat in the middle, and its meat quality is poor. Generally, bacon or lard is made, and it can also be burned, stewed or used to make crispy meat.
1 1, hind legs. Also known as late autumn. The general term for the flesh and blood behind the ribs of pigs. Comprises door plate meat, counterweight meat, cover plate meat and cucumber strips.
1 door plank meat. Also known as skinless hind legs and skinless buttocks. Its meat is tender and firm, with reddish color, fat and thin, and long muscle fibers. The purpose is the same as the tenderloin.
2 Weigh the meat. Also known as goose egg meat, marble meat and inelastic meat. Its meat is tender, with few tendons and short muscle fibers. Suitable for processing silk, diced, chips, strips, minced meat, minced meat, etc. Cooking methods such as stir-frying, stir-frying, frying, frying, sliding and frying can be used. For example, fried shredded pork, diced pepper and so on.
3 cover the meat. A piece of lean meat connected with meat. Muscle fibers are very long. Its meat quality and use are basically the same as "meat".
④ Cucumber strips. A piece of lean meat closely connected with the flat meat, with long muscle fibers. Its meat quality and use are basically the same as "weighing meat".
12, back elbow. Also called hind hoof. Because the connective tissue is more than the front elbow, the skin is old and tough, and the quality is worse than the front elbow. Its cooking method and application are basically used for the front elbow.
13, hind foot. Also called hind hoof. Because the skeleton is thick, the skin is old and tough, and the quality is slightly worse than that of the front foot, its characteristics and cooking application are basically the same as that of the front foot.
14, buttock tip. Also known as the tail tip. Its meat is tender, fat and thin. Suitable for cooking methods such as marinating, pickling, sauce making, cooked frying and cold salad. For example, Sichuan meat, white meat with garlic paste, please choose this part.
15, pigtail. Also known as skin deep reading and fragrance saving. It is composed of cortex and joints. The epidermis is rich in gum and thick, and it is mostly used in cooking methods such as burning, marinating, sauce and cold salad. Such as braised pig tail, stewed pig tail, etc.