Partition meat is a layer of meat behind pig ribs, which is located between pig viscera and ribs.

partition meat method: partition meat is fat and thin, which is most suitable for braised pork. Cut the meat into pieces, put a little oil, stir-fry the meat in a pot until it is slightly yellow, stir-fry the cooking wine, soy sauce, sugar and pepper, drain the water, wait until the water boils, reduce the heat, stew for more than 1-1.5 hours, turn on high fire to collect the sauce, and a bowl of shiny braised pork.