Protein of pork is a complete protein, which contains various essential amino acids, and the proportion of essential amino acids is close to the needs of human body, so it is easy to be fully utilized by human body and has high nutritional value, so it belongs to high-quality protein. Different parts of pork have different meat qualities, and there are different ways to eat it when cooking. According to the needs of cooking, let's introduce the healthy way to eat pork for everyone today and have a look!

Tenderloin: It is a lean meat under the spine that is connected with big ribs. There is no tendon in the meat, which is tender meat in pork. It can be sliced, shredded and diced, and it is also the best part for frying, frying and frying.

Hip-tip meat: it is located on the hip, and it is all lean meat with fresh and tender meat. It can generally replace tenderloin and is mostly used for frying, frying and frying.

Sitting on the buttocks: The buttocks located above the hind legs and below the buttocks are all lean meat, but the meat is older and the fiber is longer. Generally, it is mostly used as white-cut meat or cooked pork.

Pork belly: it is the meat of the elbow bone in the rib. It is a layer of fat meat and a layer of lean meat. It is suitable for braising, stewing and steaming pork.

Sandwich meat: located in the upper part of the front leg, it is old and gluten, and has strong ability to absorb water. It is suitable for stuffing and making meatballs. There is a row of ribs in this part, called small ribs, which are suitable for sweet and sour ribs or cooking soup.

Front row meat: also called upper brain meat. It is a piece of meat with the back close to the neck, and the lean meat is sandwiched with fat meat, which is tender and suitable for rice flour meat and stew.

Breast: the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, so it is used for cooking oil.

Marble meat: located on the hind legs, all are lean meat with tender meat, which can be sliced and diced and can be used instead of tenderloin.

Hoof: located in the lower part of the front and rear legs, the rear hoof is better than the front hoof, and it can be braised or stewed in brown sauce.

Pig neck meat: also known as blood neck, this piece of meat is fat and thin, with poor meat quality, and is generally used as stuffing.

Pig's head: it is suitable for sauce, burning, boiling and pickling, and is mostly used to make cold dishes, among which pig's ears and tongue are good dishes to go with wine.