Pork can be used to cook delicious food. There are many ways to eat, and different people can make different flavors. However, how to choose authentic fresh pork is a university question, and an uncle who specializes in selling meat for 30 years revealed the secret.
Many people don't know much about pork, so long as they can cook when they buy it. It's a pity that I feel something is wrong when I buy it back for cooking, and some even buy it home and eat it. In fact, if you pay a little attention, you will often see some black-hearted vendors in the newspaper, pursuing shoddy goods and exploding profits. Therefore, it is necessary to master some judgment methods, have an eye for pork, and reassure family members.
First look at the color of pork. The normal color of pork is reddish, especially the waist, which is red and white. If you see that the color of pork is dark, not reddish, it is very likely that you have met dead pork. I would rather not eat it than buy it wrong. Shop around, there is always a favorite one.
The second is to check the pigskin. Pigs slaughtered normally will bleed, but pigs slaughtered normally will not. Blood can't be excreted normally. As the capillaries penetrate into the subcutaneous tissue, the color under the pigskin will be abnormal, usually purple, just like our human skin will be badly hurt. You'd better not buy this kind of pork. It's probably problem pork.
The last step is to check whether the pork is elastic. The method is simple, that is, press the pork with your fingers. If pork can rebound quickly, it means that the meat quality is not bad. If it is a big pit and the pork can't bounce back quickly, then the pork is not fresh enough, and nine times out of ten it is dead pork, or this kind of pork has been put for a long time, so it is not recommended to buy it.