Thin ribs are the best ribs on pigs. Thin ribs are characterized by removing the extra big bones, and the meat on the ribs is even and full, so this kind of ribs is commonly called thin ribs, so the price of this kind of ribs is usually the highest among all ribs.

Usage: It is best to use sweet and sour pork ribs, crispy pork ribs and so on.

Front row:

The front row is also called a small row, which is also divided into a front row without neck and a front row with neck. The meaning is similar. According to my picture, it is clear to everyone. Let me introduce the front row without neck first. The so-called front row without neck is called front row without neck.

Best use: Because the front row is close to the pig's neck, the bones are thicker and the meat is still tender. All the suggestions are to make soup and braise in soy sauce.

The front row has a neck. The front row has a neck, which is basically the same as the rib above. The difference is that this rib retains the neck bone. You should often see such ribs in the market.

Best use: soup, stew, etc.

Big platoon:

The big row is also called the middle row. Because of regional differences, different places have different names. The creaking abdominal cavity of pork chops is where pork chops are located, and it is the point where pork chops reach the third-line meat. Pork chops are fresh and tender, suitable for cooking many dishes.

Best use: soup, steamed series, etc., such as sweet and sour pork ribs, steamed pork ribs with powder and garlic flavor. ......

Continuously:

A row is also a big row. Why is it called platoon? In fact, it is to divide the big rows into rows. It looks beautiful and has an appetite. When you buy it in the market, you don't have to pursue too much beauty. Buying a big row is almost the same, but the price difference is several pieces!

Best use: soup, frying, frying and steaming series can be used.