Marble meat is also called "fist meat" and "ingot meat".
A sphere located in front of the bonzi bone of the hind leg. Lean meat (that is, muscle) is all five flowers. It is oval, covered with film, with tender meat and few tendons, and the meat fibers are criss-crossed.
Different parts of pork have different meat quality, which can generally be divided into four grades.
Premium: tenderloin.
Grade 1: loin and hind leg meat.
Grade two: front leg meat, pork belly.
Grade 3: blood neck meat, breast meat, front elbow and back elbow.
Different from the meat quality, the cooking method is also different. Eating pork, the meat in different positions tastes different. Pork tenderloin is the most tender, and the rear buttock tip is older. Stir-fry before and after buying ass; Stew meat and eat pork belly; Stir-fried lean meat is best over the ridge; Jiaozi, buy the front butt tip with stuffed buns. "
1. tenderloin is lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best.
2. The buttocks are located above the buttocks. They are all lean meat and the meat is fresh and tender. Generally, it can replace the tenderloin and is mostly used for frying, frying and frying.
3. Sit with your hips above your hind legs and below your hips. They are all lean meat, but the meat is older and the fiber is longer. Generally used as white-cut meat or Sichuan-style meat.