The fat content in pig ears is not very high, but with the taste of collagen and the crisp taste of ear bones, the strong contrast is very charming. Pig ears are mostly used in cooking methods such as burning, halogen, sauce and cold salad.

Zhugongzui

As one of the most active parts of the pig, the arch of the pig is rich in gum and the meat is tender. Hunan people usually make them into bacon and braised pork, which have a strong taste. You can also slice separately and stir fry. When eating, I feel a thick layer of chewing gum wrapped in a layer of fresh and tender lean meat. The pigskin is elastic, the gum is dense, and the lean meat is soft and waxy. The delicious taste is fascinating.

Loose meat

Pine board meat is the meat located on both sides of the pig's neck, and "pine board meat" is a relatively high-end name in the cooking world. As far as yield is concerned, pine meat is very scarce, and a pig can only cut about half a catty, which is very precious, so people even gave it the name "Golden 62". The fat of loose meat is evenly distributed like snowflakes, and the meat is fresh and tender, refreshing and slippery, and not greasy at all.

Although there is not much fat in pine meat itself, the meat quality is magical and tender. All kinds of frying, frying and baking are suitable, but it won't taste bad anyway. In addition, the trough meat is also in the pig's neck, and the pine plate meat can be said to be a part of the trough meat, but the part other than the pine plate meat contains more trachea, blood vessels and lymph nodes, which will be harmful to the human body if not cleaned, so it is best not to eat it.

Plum blossom meat

Plum blossom meat is the shoulder meat of a pig, that is, when killing a pig, the first knife is made on the pig's neck. It is said that this piece of meat on each pig is only five or six kilograms, about 20 centimeters long, with 90% lean meat on the cross section, and several thin fat filaments criss-cross like plum blossoms, thus obtaining this nickname. It tastes particularly tender and fragrant, and it is not greasy at all. Its meat is delicious and won't get old if cooked for a long time. Plum blossom meat is tender and contains some fat, which is most suitable for barbecued pork, fried meat or barbecue. In addition, plum blossom meat is also a good ingredient for hot pot or cooking.

fillet

It is a tender meat on the inside of the pig's spine. The inner ridge is divided into outer ridge and inner ridge. In the position of the back, the outer ridge is above the back and runs through the whole back, so it is also called general ridge, shoulder pole meat and hard ridge, which is a kind of tender and lean meat (the butcher shop calls it 3# meat, and some people call it tenderloin); The tenderloin is located on the lower side of the outer ridge, which is a piece of meat between the kidney and the water-dividing bone. The end is slightly thinner and it is the most tender meat (also called tenderloin). Widely used, it can be sliced, shredded, diced, fried, fried and exploded.

Upper brain meat

Upper brain meat, also called front row meat, is a piece of meat on the back near the neck. Lean meat is tender and suitable for making rice noodles and stews.

Buttock tip meat

Also known as crystal willow, located in the buttocks, are all lean meat with fresh and tender meat, which can generally replace tenderloin and is mostly used for frying, frying and frying.

Sit on your hips

Hips, located above the hind legs and below the hips, are all lean meat, but the meat is older and the fiber is longer. Generally used as white-cut meat or Sichuan-style meat.

pork belly

Pork belly (also known as rib meat and three-layer meat) is located in the abdomen of pigs. There is a lot of fat tissue in the belly of a pig, including muscle tissue, which is fat and thin, so it is called "pork belly". This part of lean meat is also the most tender and juicy. Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan bazi pork, plum braised pork, braised pork, Dongpo pork, Sichuan pork, Daoxiang pork, steamed pork with rice flour and so on. Its fat meat melts easily when heated, and its lean meat is not firewood when cooked for a long time.

Dongpo meat is found in Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and there are also differences in local practices, such as cooking before burning, cooking before steaming, and directly stewing juice. But the main components and shapes are similar. The main ingredient is half-fat and half-thin pork, and the finished dish is neatly packed mahjong tiles with bright red agate color. Pick up a piece and taste it. It's soft but not rotten, fat but not greasy.

Braised pork is one of the hot dishes. With pork belly as the main material, it is best to choose three layers of fat and thin meat (pork belly) to make. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Braised pork is widely spread all over China, and it is a famous popular dish.

Marble meat

Also known as "fist meat" and "ingot meat". A spherical lean meat located in front of the bonzi bone of the hind leg is tender and can be sliced and diced to replace the tenderloin.

Front clip meat

Also known as crevice meat, it is located in the middle of the front groove, neck and front hoof. The meat tendon is old and absorbent, which is suitable for stuffing and meatballs. Sandwich meat also includes small ribs, which are suitable for making "sweet and sour ribs", "salt and pepper ribs" and soup.

forward foot in a step

This part of the meat is half fat and half lean. Generally speaking, the fat content of the front leg meat is higher than that of the rear leg meat, which is suitable for cold salad, marinating, barbecue, pickling, salt braised cook the meat (braised pork with bean sprouts) and so on.

Hind legs and buttocks

The meat here is good, tender, fat and thin, fat and thin. Suitable for making white meat (cold salad), salt water, salt, soup or cooked pork.

Eyebrow flesh

Eyebrow meat refers to a piece of meat on the shoulder blade of a pig that looks like an eyebrow. This kind of meat is characterized by more lean meat and less fat, and its use is the same as tenderloin. One piece weighs about one catty.

The uppermost part of a pig's leg

Thick skin, many tendons and heavy gum. Suitable for cold salad, roast, soup, stew, marinate and stew.