If you are frying shredded pork, use the meat from the pork butt.

Pork is roughly divided into 10 types according to its parts.

Different cuts of pork have very different fat contents and textures, making them suitable for different cooking methods.

1. Tenderloin: It is a piece of lean meat under the backbone connected to the big ribs.

There are no tendons in the meat and it is the most tender part of the pork.

It has high water content, low fat content, and small muscle fibers. It is suitable for frying, frying, stir-frying, stir-frying and other cooking methods.

2. Hip tip meat: It is located on the top of the hip. It is lean meat and the meat is fresh and tender. It can be used to replace the tenderloin when cooking.

3. Sitting buttock meat: located above the hind legs and below the buttock tip meat.

It is all lean meat, but the meat is older and has longer fiber. It is generally used when making plain meat or twice-cooked pork.

4. Pork belly: It is the meat of the elbow bone in the rib area. It is sandwiched between a layer of fat meat and a layer of lean meat. It is suitable for braised in braise, white stew and steamed pork.

5. Front leg meat: Also known as sandwich meat, it is located in the upper part of the front leg. It is half fat and half lean. It has many tendons and strong ability to absorb water. It is suitable for making stuffing and meatballs.

There is a row of ribs in this part, called short ribs, which are suitable for making sweet and sour pork ribs or making soup.

6. Front rib meat: Also called upper brain meat, it is a piece of meat on the back near the neck. It is lean meat with fat and tender meat. It is suitable for making rice noodles and stewed meat.

7. Breast meat: In the abdomen under the ribs, there is a lot of connective tissue, which is bubble-shaped and has poor meat quality. It is usually made into bacon or rendered lard. It can also be burned, stewed or used to make crispy meat.

8. Pinball meat: Located on the hind legs, it is lean meat with tender texture, few tendons and short muscle fibers. It is suitable for stir-frying, stir-frying, deep-frying, etc.

9. Hoof: It is located at the lower part of the front and rear legs. The back hoof is better than the front hoof. It can be braised or stewed.

10. Neck meat: Also known as blood neck and trough meat, it is located at the front of the front leg where it connects to the pig's head. It is the cutting edge when slaughtering pigs. There is a lot of dirty blood, the meat is red, fat and thin are not distinguished, and the meat quality is poor. Generally speaking,

Used to make stuffing and barbecued pork.