Tondon meat is the best. This is the muscle on the pig's thigh, where the intensity of exercise is greatest. It has built-in tendons, standard texture, high protein content, and is suitable for marinating. Boil it immediately and dip it in salt. It will not be greasy and chewy. I like pork belly very much. Pork belly is fat and lean. It is not as fat as pure lean meat, and it is not as greasy as pure fat meat. Cut the pork belly into slices and add some chili peppers to make farm-style stir-fried pork, which is very delicious. You can also cut the beef into squares to make it soft, fragrant and delicious. You can also cut it into larger pieces and wrap it in flour to make steamed pork. You can also chop it into pieces to make steamed bun fillings. All in all pork belly is the best!

Every part of the pig meat can be made delicious through the skills of the chefs. Pigs with strong blood can create many bright houses. Changsha's famous Xinjiang Pepper Chicken is a famous snack made from pig scraps. Sichuan twice-cooked pork, Yibin Lizhuang white meat, Jiangsu province's lion's head, and nine rural bowls are all inseparable from raw pork. The party, government, military and civilians, all over the country have different tastes and different characteristics. Stew, stew, just make it special, there is more to it. Cut the tenderloin in half, add salt, rice wine, and MSG and stir evenly. Immediately put it into boiling water and cook for 5-10 minutes. It tastes tender and sweet. It’s plum meat.

Plum blossom meat is located at the clavicle of the pig. This type of meat is lean pork mixed with fat. It is shaped like a red plum blossom and tastes fragrant and tender. Pork belly is located on the belly of the pig. The meat here is alternately fat and lean, with one layer of lean pork and one layer of fat. It tastes plump but not greasy. The hind leg meat is very good, the meat from the front leg of the pig. The meat here is slightly older in texture and is covered with more than a dozen pieces of muscle tissue, so it has a lot of muscle fascia, making it suitable for stuffing. For beauties, they pay attention to eating collagen, so they like to eat some with the skin on, such as pork knuckles and tails. After stewing, they become soft, thin and elastic. What kind of supplements do you eat? Tenderloin is considered a better part of the pig, and many people like to buy it.

There are many types of tenderloin, and the better one is the inner tenderloin, which may be different from the outer tenderloin. The pink color of the inner tenderloin is lighter in taste, the color of the outer tenderloin is brighter, and the plumpness of the inner tenderloin is softer. Even if it is cooked, it is soft and very delicious. Now it’s pork belly. I think everyone is most familiar with this kind of meat. Many people usually like to use it for cooking. Most of the charcoal barbecues we usually eat out are this kind of pork belly, which has just the right amount of fat, so it will be more delicious when grilled. There are many delicacies that can be made from pork belly, such as braised pork belly, braised pork belly, fried pork belly, etc., which are all very delicious.