And this "plum blossom meat" may be a little strange to some friends, far less familiar than tenderloin and pork belly. In fact, plum blossom meat is a very essential part of pigs, so this time we will have a comprehensive understanding of plum blossom meat and share its delicious practices. Plum blossom meat is generally peeled, and the skin is connected with a small piece of thick fat pork, and the fat pork is connected with a large piece of lean meat. This kind of meat is very tender and smooth, rosy and beautiful, and it is very handy if it is cut piece by piece.

Mix barbecued pork sauce, cooking wine and light soy sauce, put them in a fresh-keeping bag together with plum blossom meat, massage them and marinate them in the refrigerator for 24 hours. I used 400 grams of plum blossom meat, so the amount of seasoning poured into the bowl is: soy sauce 10 gram, 50 grams of oil, 80 grams of barbecued pork sauce, 20 grams of ginger and 2 teaspoons of honey. Spread the sauce evenly in the bowl.

Guangdong is used for barbecued pork and northeast for cooked goo goo meat. Like me, I can do anything. After all, there are fat, thin and sinewy, so why not use them? In the process of growing up, we met many firsts, all of which were taught by our parents. The road I walked is the best memory of my primary school, because as long as I walk on this road, I am like a bird flying out of a cage, especially happy and free.

Like pork belly, tenderloin and hind leg meat, everyone is familiar with it, but many people don't know about plum blossom meat, and even if they know it, they can rarely buy it. Let's share what food is best for eating plum blossom meat. Plum blossom meat is more suitable for long-term stewing or stewing, and it is also suitable for cutting into large pieces for roasting. It is the best raw material for cooking barbecued pork, stewed meat or sliced meat, and is also suitable for slicing for hot pot, fried meat or barbecue. Plum blossom meat of pigs can be regarded as snowflake meat of pigs. This fleshy lean meat growing on the shoulder blades of pigs, with fat, is a very rare part of pork.