Most importantly, look at the color. Some stores' spareribs are very good in red and white, and pink is not too bright, so it is very suitable for selection and purchase. Don't buy those bright red ribs, because there is too much blood left, which is probably dead pork. On the contrary, some ribs are white in color, so don't buy them. They are usually soaked in water or injected with water. After that, try to squeeze the meat to see if it will recover. If it can't recover, it means that the meat is not fresh or watered.

Zipai

Pork chops are the most tender meat, which is the bone near the spine. There is a little pork belly in the vicinity with high oil content, but because they are often active parts, the meat quality is also the most delicious. All dishes that use ribs can use this ingredient, which is very good and no use.

Big row

Everyone is familiar with pork chops, which are famous for their meaty meat. Therefore, it is easy to make in cooking, and you can eat it with a little seasoning. However, the taste is relatively simple, and the second bite is full of meat. It is a kind of food widely considered by pot rice, and it is not troublesome to burn. This piece itself is connected with the spine, so it is inevitable to have a firm texture. When burning pork chops, it should be wrapped with flour, which will be tender.

Rib ribs

In short, ribs are ribs, chest parts, more bones, less meat, thinner meat and good taste. Because it is ribs, the fat content is obviously much less, and it is suitable for all kinds of cooking methods like ribs. Of course, the most classic home-cooked method is braising in soy sauce and soup, and fresh ribs can be used for barbecue.

Xiaopai

Small chops, like big chops, have more meat, but because they are ribs on the belly, there are more fat layers, so everyone likes to chop them into small pieces, and it is convenient to refine too much oil when they are shortlisted, which is the best ingredient for braised pork ribs.