Pork keel is the back part of the pig, there is basically no fat in pork keel, so the fat content is low, and the bones in this location are rich in bone marrow material, it will have the benefit of bone marrow when it is steamed and cooked, not only can be used as a sauce, but also as a soup to drink.

Pork keel can be kept at room temperature for about 1 day, but if the temperature is high, it should be cooked and eaten immediately, or put it into the refrigerator for freezing, and the temperature can be controlled below -18 degrees Celsius to be stored for 3 months.

Pork keel buying tips

1, smell keel flavor: the smell is relatively fresh pork flavor, and slightly fishy. Once there are other odors or smell, do not buy, it is easy to be relatively bad keel.

2, press the keel: take the finger press the keel, if pressed hard, the meat on the keel can quickly return to its original shape, if the limp down the meat is relatively bad; then touch the surface of the keel, the surface is a little dry or slightly moist and not sticky. If it is sticky, it is not a fresh keel.