2, the skin of the phoenix head: the skin here is thin, slightly crisp, thin and fat, and the meat is tender. Suitable for marinating, steaming, roasting and making soup, or cooking pork.
3. Grooved meat (also known as neck meat): the meat is old and fat, and it is not suitable for making steamed buns jiaozi or braising in soy sauce.
4, front leg meat: this part of the meat is half fat and half thin. Suitable for cold salad, marinating, barbecue, salting, preserved meat, braised pork with salt (braised pork with bean sprouts) and so on.
5, the front elbow (also known as the front hoof): its skin is thick, tendons are many, and the gums are heavy. Suitable for cold salad, roast, soup, stew, marinate and stew.
6, front hoof (also known as front hoof, pig hand): the quality is better than the back hoof. There are only skins, tendons and bones here, and the colloid is heavy. Suitable for roasting, stewing, marinating and stewing.
7, tenderloin: The meat here is very tender, fat and thin. Suitable for brine, cold salad, pickling, sauce wax or cooked pork, and the fat part can be boiled sweet and white.
8. Zheng Baoli: The skin here is thin, fat and thin, with good meat quality. It is suitable for steaming, marinating, roasting, stewing and pickling, and can be used to make sweet cook the meat, steamed pork with rice flour, braised pork, etc.
9. Pork belly: This part of the meat has five layers because it is fat and thin, so it is called pork belly. Its meat is tender, fat and thin, and its skin is thin. Suitable for roasting, steaming, salty cooking, braised pork, Dongpo meat, etc.
10, breast meat (also known as pork belly, mud dragged meat, etc. ): it is located in the belly of a pig, with poor meat quality, more soaked meat, more fat and less thin. Generally suitable for boiling, stewing and frying crispy meat.
1 1, hind leg meat: the meat here is good, tender, fat and thin, fat and thin, and thin skin. Suitable for making white meat (cold salad), salt water, salt, soup or cooked pork.
12, rear elbow (also called rear hoof): the quality is worse than the front hoof, and the use is the same.
13, hind foot (also called hind hoof): the quality is worse than the front hoof, and the use is the same.
14, hip tip: tender meat, fat and thin. Suitable for cold salad (white meat), marinating, making soup or cooking pork.
15, pigtail: more skin, less fat, heavy gum, suitable for burning, marinating and cold salad.
Muscle position map
1, crested meat: this part of the meat is tender, slightly crisp, thin and fat. Suitable for diced meat, sliced meat and minced meat. Can be used for frying, walking or making soup.
2, tenderloin (also known as tenderloin, tenderloin, shoulder pole meat, etc. ): Its meat is the most tender and the best in the whole pig. Widely used, suitable for dicing, slicing, shredding and chopping meatballs. Can be used for frying, sliding, frying, etc.
3, eyebrow meat: This is a piece of lean meat weighing about one catty above the shoulder bone of the pig. The meat quality is similar to tenderloin, but the color is darker, and the use is the same as tenderloin.
4. Sandwich meat (also known as sandwich meat and pre-sandwich meat). This kind of meat is older, redder and more muscular. Suitable for diced meat, sliced meat and minced meat. Can be used for frying, frying, soup, etc.
5, door meat (also known as shuttle meat, skinless hip meat): fat and thin, tender meat, white color, long muscle fiber. Its usage is the same as that of tenderloin.
6. Weighing meat (also known as goose egg meat, marble meat and rabbit egg meat): the meat is tender, with few tendons and short muscle fibers. Suitable for shredding, diced, sliced and ground meat. Explosible, slidable, explosive, etc.
7. Cover the meat: a piece of lean meat connecting the weight meat. The meat quality and use are basically the same as the weight meat.
8. Cucumber strips: closely connected with flat meat. The meat quality and use are basically the same as the weight meat.
9. tenderloin: it is a strip of meat connected with heavy meat. The meat is tender, with heavy moisture and obvious muscle fibers. Suitable for stuffing, diced, strips, minced meat, balls, etc. Suitable for cooking, frying, soup, etc.