Sparerib refers to the ribs and vertebrae left after the meat is removed. Ribs can be divided into ribs, ribs, spines, large rows, front rows, hard rows and soft rows. Pig spine refers to the bone of pig spine, which contains a lot of bone marrow and is generally used for soup. Pork ribs are rich in protein, which is suitable for cooking methods such as boiling, frying and stewing.

Special sparerib

As long as ribs are mentioned, they mean ribs. The ribs are delicious, not too greasy. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly. Small ribs refer to the ribs near the abdomen in the abdominal cavity of pigs.

Above it are ribs and ribs, and the meat layer of the small ribs is thicker and has white cartilage. Suitable for steaming, frying and baking, but chopped into small pieces. Zipai Zipai refers to the part where the abdominal cavity is connected with the back. Below is the pork belly, and the ribs under the slice are 30 cm long, in the shape of a triangular oblique slice.

The pork ribs are very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat is the most tender of all ribs. Suitable for a variety of cooking methods and tastes, but slightly greasy. Suitable for frying, roasting and stewing, with a length of 5 to 7 cm.