front leg meat.

The frequently active parts of pigs are the first choice. The meat is tender, thin and fat, and the meat stuffing is especially delicious. For example, front leg meat, rear hip tip and pork tenderloin. The front leg meat and the rear hip tip are all thin and fat. Pork tenderloin is better with a little fat when making meat stuffing. In order to have a good taste and taste, jiaozi stuffing should not only choose the tender and smooth parts of pork, but also marinate the meat stuffing. Adding a little fat in the stuffing will make the stuffing more fragrant and tender. The ratio of fat to thin is 2: 8 or 4: 6, but it is best not to use pure lean meat as the stuffing, because it will make the stuffing taste dull. The front leg meat is the meat above the pig's front leg. This part of the front leg meat is often active, and the meat is tender. The meat will be mixed with a little fat, which is fat but not greasy. The fat and thin are used to make dumplings. The taste is the best. The hind leg meat is mostly lean, and the meat quality is firewood, and the taste is not good enough for the front leg meat, so it is generally used to marinate more.