1. Material: pork neck, minced garlic, salt, soy sauce, oyster sauce, cooking wine, sugar, pepper and water. Practice: a piece of pork neck meat, coated with appropriate amount of salt, not too much salt, and then add seasoning. The pig's neck is fried directly in the pot without oil. Fry until both sides turn yellow and fry a lot of oil. Then add soy sauce, oyster sauce, cooking wine, pepper, sugar and garlic powder. Add the right amount of water. Cover the pot and simmer over medium heat. After 20 minutes, collect the water until it thickens. Chopsticks can be used to pass through meat. Take out the meat and cut it into pieces. With a little sauce. Finished product. Crispy and delicious!

2. Pork neck meat is not easy to age because of its special taste. The classic way is to fry or roast, and make pork neck steak or slice it. Of course, other dishes can also be changed on this basis. For example, we can often see some Hong Kong-style tea restaurants with roast pork neck rice. This kind of rice is made from prepared and pre-baked pork neck slices, spread on rice and baked with sauce or cheese. If you have an oven at home, you can cook as many pig necks at home as restaurants. If there is no oven, it can also be fried. But when frying, the temperature needs to be decided by yourself because of the different firepower. When holding the pig neck, remember to ask the boss to wipe off the grease on the surface, otherwise it will not only be too greasy when roasting, but also affect the coking reaction on the surface, and may end up tasteless. You can handle it yourself at home, but it's relatively troublesome. Wash and drain the pig's neck, and then marinate it. Like chicken wings, a pig's neck can actually make many flavors. For example, black pepper, five spices and honey juice are all available. Depends on what you like.

3. Pig neck meat, as the name implies, is the meat on the pig's neck, and the front part of the pig's front leg is connected with the pig's head. The meat here is old and tender, fat and thin, thin and expensive, so it is called "six ounces of gold". The fat content of this meat is evenly distributed, like snowflakes, the meat is fresh and tender, the throat is smooth, and the mouth strength is moderate. Pig neck meat is rich in high-quality protein and essential fatty acids. Because it is located at the knife edge of slaughtered pigs, it is often stained with blood and red in color, so pig neck meat contains heme (organic iron) and cysteine that promote iron absorption. Eating pig neck meat can improve iron deficiency anemia.