Pig fan bones are generally difficult to handle, and the key is that the fishy smell is not easy to remove. Before cooking, it is best to blanch the water first, and then use cooking wine, ginger and garlic to remove the fishy smell of vermicelli bones, otherwise it will easily affect its taste because of the fishy smell. Especially when cooking soup, it is easy to affect the flavor of the soup because of poor handling.
Pig bones
1, ribs
Rib is what we often say. The ribs of pigs are strictly selected after removing the whole ribs except the spine and chest. Removing the "front row" (the explanation of "front row" below) is the selected ribs.
Rib meat is thicker, fat meat is less and lean meat is more, and muscle fiber is tender. Easy to cook, fresh and tender. Because the meat is tender, the fiber is fine, and it is convenient to eat, ribs belong to the more expensive parts of pigs.
2. Front row
"Front row" is a kind of ribs, which refers to four rows of ribs near the front legs of pigs. These four rows of ribs are wider and have more fat than the bones of the ribs. It is characterized by tender meat and fat but not greasy. Because the front row is short, it is generally not sold separately, but will be sold together with the spine at the back of the pig's neck, and the price is cheaper than the ribs.
3, keel
The pig keel is the back of the pig, with more lean meat and less fat, and there is a lot of bone marrow in the middle of the keel. The meat on the keel is basically tenderloin, which is relatively thin and has little fat content. Of course, more lean meat will be healthier, but the taste may be worse. Many people love the bone marrow in the keel. It is a great pleasure to suck bone marrow first when eating keel.