The joint of tenderloin and back meat is the big steak, also called steak, which is actually the spine, also called cavity bone. Picking off the meat from the big steak alone is the best way to make fried steak, and the remaining bones are the best way to cook soup.

Team-

The ribs near the belly of a pig are called small ribs, which are located directly below the ribs and ribs. This part of the rib has a thick meat layer and white cartilage. The best way to eat small ribs is steaming, stewing, frying or roasting. When cooking, they are usually cut into small pieces.

Ribs—

The flaky ribs in the chest are called ribs. This rib is relatively large, and the store usually sells the ribs separately. So the ribs we usually talk about are not all ribs, but the rest after removing the ribs.

One side of the rib is connected to the back, so its bones are thicker than those of the small rib. Pork ribs have thin meat layer, thin meat quality and tender taste, which is more suitable for marinating. In addition, the tender ribs in the middle section are most suitable for roasting, and the thicker meat layer is more suitable for steaming, frying or stewing.

Zipai-

The rib at the junction of abdominal cavity and back is called rib, which is actually a part of rib and a soft rib under the rib, so the rib is often called soft rib. The meat layer of this part of ribs is very thick, and pieces of pork belly are connected by a thin layer of oil. This is a kind of oily and tender ribs.

There are many ways to eat ribs, such as frying, stewing, roasting and braising in soy sauce, but the dishes are a little greasy.

How to make small ribs delicious?

1: sweet and sour pork chop

material

400g pork chop, onion 1 root, 3 slices of ginger, cooked white sesame, cooking wine 1 spoon, soy sauce 1 spoon, 2 tablespoons white vinegar, maltose 10g, salt 1 teaspoon, and vegetable oil.

working methods

1. Wash pork chops, remove blood, and chop them into small pieces;

2. Put the pig in a cold water pot, add cooking wine, boil and skim off the floating foam;

3. Add minced onion and ginger, turn to low heat and cook until pork chops are soft and rotten, and drain;

4, hot oil in the pot, burn to 50% heat, add pork chops, fry on medium heat until golden on both sides;

5, another pot, pour a little water, add maltose, salt, soy sauce, white vinegar, and simmer into a sauce;

6, add the fried pork chops, stir fry evenly, sprinkle with white sesame seeds after the pan.

2. Old vinegar, old plum cream and orange juice.

material

Old vinegar and plum sauce 10ml, sparerib half a catty, soy sauce 1 spoon, white powder 3 spoons, black pepper 1 spoon, Taiwan Province egg Liu Ding 1 spoon, onion1/spoon.

working methods

1. Wash and prepare materials.

2. Cut the fruits and vegetables into pieces, squeeze out a little juice from Liu Ding, peach and willow, and adjust the seasoning. Then marinate the ribs for about 30 minutes.

3. After the ribs are marinated for 30 minutes, fry them at 180 degrees for about 5-8 minutes. Finally, open a big fire to force the oil to drain the oil in the pot.

4. Stir-fry the ribs and onions in a hot pot and add seasoning.

5. Finally, add the fruits and vegetables, let stand for 1~2 minutes to collect the juice.

6. When you come out of the pot, it becomes a small row full of orange juice!