Pork is a common ingredient in our life, which is closely related to our life. No matter dignitaries or ordinary people, pork is indispensable. It can provide us with high-quality protein and a variety of nutrients. Common dishes include braised pork, sweet and sour pork ribs, pig's head meat, braised pig's trotters, rice balls, etc., and there are more than hundreds of delicacies made from pork. Pork-based dishes account for a large part. On the pig, there is the most delicious piece of meat, which is tender, fat and thin. Only people who know how to do it will buy it. Do you know which piece of meat it is?

This piece of meat is located on the pig's upper shoulder and above the pig's neck. Its scientific name is "Plum Blossom Meat". It is fat and thin, delicious, and can't be cooked for a long time. There are many parts of pork, such as front leg meat, second knife meat, pork belly, tenderloin, etc. Plum Blossom Meat is also a name, because the weight is too small, so it is not common. The reason why "Plum Blossom Meat" is beneficial is the same as that of.

"Plum Blossom Meat" is made up of 9% lean meat and 1% fat meat, and it looks red and white, just like plum blossoms. Pork contains a lot of oil, especially when cooking in a pressure cooker, there is always a layer of oil floating on it, but plum blossom meat is not to worry about, because it has little fat, and it is good for stewing, frying, barbecued pork and hotpot.

The only disadvantage of "plum blossom meat" is that there are only about 3 to 5 kilograms on a 2-kilogram pig. When you meet someone who knows the trade, you can usually choose it, or book it in advance, or get rid of it by the butcher himself, which is why we usually don't see it. If you want to eat this meat, you need to communicate with the butcher in advance. The price is still a little expensive, but it is absolute.

The first time I came into contact with pork belly, the chef told me that I was not busy that day. When it came back from buying food, the chef friend invited me to have a drink and told me cheerfully that today I would like you to try something good. I bought plum blossom meat instead of tenderloin, which was specially reserved. I didn't know until he said it seriously. There is also this thing called "plum blossom meat", which tastes very tender and full of fragrance.

"Plum Blossom Meat" is the most essential part of pigs. It looks a bit like steak, with fat, thin and sinewy. Fat fibers are evenly distributed among muscle fibers, and there are snowflakes, which are suitable for cutting into large pieces for baking. Like frying steak, people in Northeast China mostly eat "Goo Lai Meat", while people in Guangdong eat "Barbecued Pork Meat", all because of its tenderness.

A little below the plum blossom meat is the "trough-headed meat", which is also the place with the most lymph nodes and injections. Many people will confuse people and think that the two pieces of meat are the same place, but they are actually different. Don't misunderstand.

People who often buy pork need to know more or less. If you say tenderloin and ribs, you may know, but if you say "plum blossom meat", many people may not understand. "Plum blossom meat" is very suitable for the elderly and children, so you must try it once when you have the chance.