1, different parts

Good ribs and ribs are taken from different parts of pigs. Thin rows are usually taken from the ribs of pigs. The cutting method is to first process the ribs into small pieces of equal length, and then chop them into small rows of teeth. Ribs are processed ribs cut into short sections after bone removal, which are generally slightly thicker than small platoon leaders.

2. Different tastes

Refined steak and ribs taste slightly different. In the process of roasting, frying and frying, prime steaks are easily endowed with a burnt, tender and sweet taste, which is especially suitable for roasting, so many western restaurants or bars have prime steaks on their menus.

Ribs are slightly more delicate than thin ribs, and the incision is especially suitable for stewing and other stewing techniques. Pork ribs cooked with rice residue have the most flavor, such as braised fresh meat soup strips and braised pork ribs with sauce, which are typical methods of cooking pork ribs.

Method of selecting spareribs

1, look at the ribs.

Fresh ribs are bright red in appearance, preferably pink, not too red or too white.

2. Smell the ribs

If the smell is fresh pork and slightly fishy. Once there are other odors or odors, don't buy them. It's easy to be bad ribs.

Step 3 press the ribs

Press the ribs with your fingers. If you press it hard, the meat on the ribs can quickly return to its original state. If it collapses, the meat quality will be worse. Then touch the surface of the ribs with your hands. The surface is slightly dry or wet and does not stick to hands. When your hands are sticky, they are not fresh ribs. This meat feels tight.