When it comes to front leg meat, everyone must be familiar with it. Every time pork is engaged in activities in the supermarket, it is the front leg meat that sells the cheapest. In fact, the front leg meat is cheap not because it is not delicious, but because it has more fascia and messy meat. However, the front leg meat has a good fat-thin ratio and more lean meat, which can absorb more water, so it is a very good choice for stuffing.

The secret of preparing fresh and tender meat stuffing is to draw water. The front leg meat has strong water absorption ability, because it will be more tender and juicy to use this meat to prepare stuffing.

Second, hind leg meat

Compared with the front leg meat, the hind leg meat is more neat in meat quality, and the fat-thin ratio is even, so it is more suitable for making some dishes with small stir-fry, for example, this meat is used in Sichuan style pork, pepper stir-fried meat and small stir-fried meat. Using hind leg meat to make Sichuan style pork generally needs to be cooked in advance; But when cooking small fried meat, you must marinate the meat slices in advance, separate the fat from the lean meat, and then marinate them with some salt, soy sauce, soy sauce and cooking wine. When frying, fry the fat first, then fry the fat and add the lean meat.

Third, pork belly

Pork belly is also a common piece of meat in our life. Pork belly is a piece of meat that is very suitable for braising and stewing. Pork belly is characterized by long-term stewing without firewood. We can choose this piece of meat for braising and stewing.

However, many friends may not know that pork belly is divided into upper pork belly and lower pork belly. Generally speaking, lower pork belly is what we usually call fine pork belly, which is not only good in fat and thin ratio, but also tight in meat quality. On the other hand, pork belly is relatively fat, and the meat is loose.

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