1. What meat can a pig eat?

(1) Let's talk about inedible meat first. Some people will say that there is no meat that pigs can't eat. Second brother, you don't understand. Actually, it's not. Pigs really have inedible meat. A * * * * has three parts:

Thyroid gland, commonly known as chestnut meat, looks like chestnut-like round meat and contains thyroid hormone. Eating it will disturb hormone secretion, showing dizziness, nausea and arrhythmia.

A piece of meat formed by parasitic cysticercosis in pork. Maybe it will be mixed into people's bodies alive to breed and harm people.

Lymph nodes, bad taste and risk of infection.

In addition, there is another place to be careful to eat, that is, bloody neck meat, frequent injections, places where lymph nodes are concentrated, or places where thyroid gland is located. It is difficult for laymen to clean up, and eating it is risky. Eat carefully.

(2) Other pork can be eaten. Here, instead of physiological terms, the concept of kitchen is used to introduce the parts and names of pork. Arranged from beginning to end:

Pig head can be divided into pig face meat and pig head meat, including pig ears and pig tongue.

Grooved meat. Bloody neck meat.

The upper shoulder position of plum blossom meat.

Pork ribs. Divide meat and ribs in the front row.

The muscles in the front of the scapula. Front legs.

Tenderloin. The whole meat sticks to the spine.

Pork belly soft rib

Capsule meat. Lower region of breast.

Sit on the meat. Hip back position.

Leg meat.

pettitoes

Pig tail.

The pig is in the water.

Pork is the most primitive way to eat in China. Now it has long been a famous local dish and is the most common in Northeast China. Before eating, the treatment is the same as that of grandpa. Scrape it clean after burning, and the whole pot is cooked. It's delicious. )

Second, what kind of meat is delicious on pigs?

There is a saying that "only cooks who can't cook, there is no bad meat". Pork, in particular, has different practices in different parts, producing different flavors and tastes to meet the needs of different scenes.

We also introduce them in order, and only introduce the typical parts, that is, the famous meat dishes that are often cooked:

(1) pork part

The muscles in the front of the scapula. The best contrast between fat and thin is 3:7. Fat meat is mixed with lean meat, unlike pork ribs and pork belly. Suitable for all practices, such as stewing, steaming and frying. jiaozi meatballs are the first choice.

Sparerib. Short for ribs, braised pork, stewed pork and steamed pork are all delicious.

Tenderloin. Best for cooking, delicious. This kind of meat is also used in Shanghai cuisine.

Pork belly is best for braised pork and rice flour meat.

The meat behind the buttocks. Cook Sichuan style pork and braised pork.

Neck meat. In addition to chopping stuffing, chopping stuffing.

Capsule meat. It's also chopping stuffing.

(2) Pig viscera

Pig face meat. Also called pig's head meat. It's halogen. There are also pig ears and pig tongues, which are the three treasures of pig's head halogen.

Pig head, this should be listed separately. There are two ways to do it: one is to cook the whole pot with skin, which is a famous historical dish. Jianghuai cuisine and Northeast cuisine are called Hu Zhutou, which are the most fragrant dishes in pork dishes. The second is to go to the pig's face, which is familiar to one person and awkward. That smell, I can't help but drool when I write here.

Braised and braised pig's trotters are absolutely delicious and unparalleled.

Pig tail. Braised pork and braised pork are not easy to buy because of the small quantity. So eat less.

Leg bone. Stew, there is meat and soup, and the meat is fragrant and the soup is fresh.

(3) Launching of pig

Heart, heart and lungs. Stewed in equal parts, fresh, fresh, fresh!

Pork belly fried with pork belly, belly slices, chicken wrapped in belly, double pot tonic ...

Pig large intestine nine turns to large intestine, gourd head, all kinds of halogen burning. ...

Pork loin and kidney cauliflower emerge one after another.

Small intestine of pig. Mainly used for casing and surgical line, rarely eaten.

(To what extent is Dongpo pork in braised pork delicious? I feel like I'm going to be the representative of Chinese food. )

3. What kind of meat is the best in a pig?

(a) the butcher said three pieces.

Heart protector. As long as the pig is killed by hand, no one else can eat this meat. This meat is enjoyed by the butcher and the main family and will never be bought in the market.

Heart, heart and lungs. The main character of killing pig dishes is to stew and protect the heart skin.

The abdomen is next to the waist of the spine. This piece of meat is really the best piece of meat in pigs, even better than carpels, but it is too little and slips away next to the spine. Cooking is the best. There are also pigs that have just been killed. Cut them and fry them. This meat is not available. Because domestic pigs, butchers will not leave them to you, but eat them as food. Commercial pigs have a short growth time and little activity, so this meat is too weak to cut.

Who can say that this is not the best? )

(2) three pieces of meat.

Tenderloin. This piece of meat sells the fastest, and tenderloin is the first choice for frying meat, which is easy to cut and fry.

Sparerib. This piece of meat is sold out first, because unlike tenderloin, there is a fat connection, and the meat seller will deliberately press the fat.

Pork belly actually sells as fast as three kinds of meat. When you go to the meat market in the future, you will find that there is still a lot of meat, and basically all three kinds of meat are gone.

A drinker is not a drinker if he says this dish is not the best. )

(3) The chef said three pieces.

Braised pork. There are many dishes of braised pork, Dongpo pork is the first choice, and roasted meat is the first choice.

Sichuan style pork. Coupled with fried meat with green peppers, it ranks first in cooking.

Steamed rice flour meat is preferred.

The final conclusion: only chefs who can't cook, there is no bad pork. As for which part is the best, I really can't say. Why didn't you say it?