How to cook the most delicious parts of pigs

1. Head: including teeth, ears, tip of mouth, eye sockets, walnut meat, etc. The skin is thick, the texture is old, and the gum is heavy. It is used for brine or pickling, smoking, sauce, etc.

2. Shoulder blade meat: thin skin, slightly brittle, lean and fat, tender meat. The first choice for making twice-cooked pork.

3. Front legs: half fat and half thin, with older meat. The price is relatively cheap, you can eat whatever you want.

4. Loin: Fatty or lean, the meat quality is just right. It's best when braised in braise.

5. Pork ribs: I eat them all day long, do I need to explain?

6. Pork belly: one layer is fat and the other is lean. There are five layers in total, so it is called pork belly. The meat is tender, alternately fat and thin, and the skin is thin. Braised in braise, Dongpo, braised in salty white, and steamed are all good.

7. Rump meat: The meat here is of good quality and tender, with fat and thin, fat and thin connected, and thin skin. Suitable for making white meat (cold salad), braising, pickling, and making soup.

Points to note: Generally reserved for large brand supermarkets. The meat is delicious, tender when stir-fried and tender when stewed. Generally speaking, if you choose ordinary pork in the market, 1. Press the pork with your hands. If the surface sticks to your hands, it is not filled with water. 2. Observe the skin of the meat. Do not buy meat with too thick skin. That might be a pig breeder. 3. Observe the texture of the shredded meat. If the texture of the shredded pork is too thick or too loose, you cannot buy it.