If you want to eat this gold, there are more opportunities to kill pigs in rural areas, and it is almost not sold in the market, because 200 kilograms of pigs can only be about six taels, and the whole pig is only two small pieces, because it is rare and precious. Six ounces of gold? The meat is fresh and tender, refreshing and slippery, and the mouth is moderate. That is, people often say loose meat.

How to find this kind of loose meat?

If you have the opportunity to go to the countryside to kill pigs, you should pay attention. You must go to the pig trough meat (that is, where the pig neck meat is located) to find two pieces of pork on both sides of the pig neck. This part has two pieces of pork with evenly distributed fat like snowflakes, which can be cut out, fried or fried separately, or made into soft boiled pork. It tastes crisp and delicious, very delicious.

Loose meat is hard to find. Which part of ordinary pork is the most delicious and tender?

Pork has high nutritional value and is rich in organic iron (heme), which can effectively improve iron deficiency anemia. Therefore, pork is almost indispensable in daily life. If you want to buy good pork, you must first have a general understanding of pork, otherwise it will be wasted to cook pork with soup.

Classification of pork

Pork is usually divided into super, first, second, third and fourth grades. It is considered that the best and tender pork is super tenderloin, which is divided into big tenderloin and small tenderloin. The tenderloin is lean meat connected with the big ribs, and the tenderloin is the muscle inside the spine. The former is a large quantity, which is mostly used for frying meat, while the latter is a small quantity, which is most suitable for making soup. (The distribution of tenderloin is shown in the figure)

Followed by the first-grade tenderloin, the second-grade front legs and stripes, and the third-grade pork is the worst. Blood neck meat and breast meat, such as pig neck meat, are considered to be the most injected, lymph and bacteria. What do we call this? Casserole? .

Pork is not absolutely good or bad.

There are more than a dozen pieces of pork, big and small, but there is no absolute good or bad. The characteristics of pork in different parts are different, and the usage will be different. For example, the front leg meat is half fat and half thin, and the meat is old and strong, which is suitable for stuffing and meatballs. There is a small piece of pork ribs on the front leg, which is the best material for sweet and sour pork ribs. Common pork belly is suitable for braised pork and steamed pork.

The different practices of pork, what kind of meat to use and how to eat it are all things that we need to sum up slowly in our daily life.