The tenderloin is divided into inner and outer, and the one with the skin is the outer tenderloin, also known as the precious ribs, where the watershed between the skin and the meat lies, and which is suitable for making boiled pork slices. Of course, the skin of this place can also be used to make a separate article. Tang Lusun once ate a dish of "osmanthus skin frying" ("炸") at Qinghetang (庆和堂), just outside Di'anmen Square. This is not a simple fried meat skin, only to choose the spine of a three-inch wide one. The hairs are pulled out, deep-fried until they blister, and then sealed in the sun for up to a year. Before serving, it should be softened, then soaked in chicken soup or stock, shredded into the pot, stir-fried over a martial arts fire, topped with eggs, sprinkled with minced ham, fluffy and fragrant, but not greasy mouth.
Raising pigs for so long, do you know which part of the pig is the most delicious?
The top inner loin, which is well protected inside the body, is the most tender part of the pig. There is only one thin strip per pig, and the two together add up to about 4-5 pounds.
For the tender tenderloin, how to cook it is a matter of "light makeup and thick color". Cutting, chopping, stir-frying and deep-frying are all easy to do. But the most popular is probably the sweet and sour pork. Lightly fried tenderloin, topped with sweet and sour sauce, while hot to enjoy, the outer skin as thin ice cracking, inside is soft and sweet taste.
TOP2
Pork
Features: high fat
Alias: triple meat Ribs
Rarity ★★★★★
Deliciousness ★★★★★
Having raised a pig for so long, you know which part of it is the most delicious?
Good pancetta is pretty as a skirt: one layer of fat and one layer of lean. When it comes to the amount of fat, there is probably nothing else, except for the oil, that dares to stand in front of a piece of five-flake meat.
The meat is fat and thick, so it is extremely suitable for slicing into thin slices or small pieces, and the fatness is just right, too much is not enough. The most famous is by Su Dongpo red "Dongpo meat".
Raising pigs for so long, you know which part of the pig is the most delicious?
Su Shi, who was banished to Huangzhou, created this table dish in order to give "the nobleman refused to eat, the poor people do not know how to cook" a resounding slap in the face. "Slow fire, less water, when the fire is enough, he is beautiful. Get up every day to play a bowl, full of their own home, don't care." A long time of stewing to force out the fat of the pork, so that it is fat but not greasy, oozing oil stars and moisten the whole piece of meat, crispy and soft exceptionally, even the eighty-year-old crone can effortlessly eat a piece.