What is the level of people who can eat pork nowadays? Landlord or landlord I smell the flavor. Different parts of the meat meat quality is different, generally can be divided into four levels. Special grade: tenderloin; first grade: through the spine, back leg meat; second grade: front leg meat, pork; third grade: blood neck meat, milk breast meat, front elbow, back elbow. Different meats are cooked in different ways. When you eat pork, the taste of meat in different locations is different. The tenderest part of the pork is the tenderloin, while the rear buttock tip is relatively old. Stir-fry and eat to buy before and after the tip of the buttocks; stew and eat to buy pork; stir-fry lean meat is the best through the ridge; do dumplings, buns filling to buy the tip of the front buttocks. Usually go to the market to buy food, I went to sell pork stalls, see a lot of people choose pork is to pick some of the meat on the thigh of the pig, looks like the color of the pink, so the fastest selling. However, if you know the most delicious piece of meat made on the pig, you realize that you have chosen wrong. So which piece of meat is the one that cooks well on pork? It's actually the crescent bone, right at the very top of the front leg of the pig. This piece of meat is almost entirely topped with tender, crunchy bones!

The crescent bone is the most delicious part of the pig, the location in the uppermost part of the pig's front leg, the whole piece is crispy bone, the surface is also covered with a thin layer of meat, eating is simply fragrant and tender! This piece of brittle bone in the pig front leg sandwich meat and fan bone connected to a piece of crescent-shaped soft tissue, so call him crescent bone. This piece of meat from the pig is rich in collagen, which is great for slowing down the aging process and promoting smooth, supple skin as well! And also has a lot of calcium and phosphorus, very nutritious.

How to make crescent moon bone delicious? Soak the crescent moon bone in cool water for half an hour. Soak away the blood of the crescent moon bone into the Shaoxing wine and blanch. The first thing that you need to do is to get rid of all the water. The frying pan is hot, put a little oil, immediately put pepper, big material, fragrant leaves and cinnamon side incense.

Then put the crescent bone stir fry. Color without excess water into the onion ginger garlic stir fry until fragrant. Add shaoxing wine and stir fry, add rock sugar powder, light soy sauce and dark soy sauce, add soy sauce tofu juice, soy sauce tofu and dark soy sauce and stir fry. Stir-fry well and then add boiling water, boil the pot to remove the foam and turn on high heat to medium-low heat and simmer for about 40 minutes. When the meat has begun to cook, the soup is not a lot, add salt and turn to medium-high heat to start reducing the sauce. Reduce to only a little juice off the heat. Private braised crescent moon bone is ready to plate can be served. After reading this, what do you think? You learned to buy pork in the future to choose which part of it. I hope it helps you, thanks for the reference.

The pork is delicious in small quantities! [adore] patience and do it by heart

Raw pig's head a, wash, remove the miscellaneous hairs that are not processed clean, add brine in the pot or bucket, can be homemade brine, mineral water 2 barrels, add ginger 500 grams, 3 pounds of pork bones, 2 chicken racks, large fire to boil, remove the foam, change to a small fire for 1 hour, the pig's head split in two halves, into the brine, with the aromatic spices, star anise 50 grams, 50 grams of peppercorns, 20 grams of cumin. 20 grams of fruits, 15 grams of cinnamon, 10 grams of grass kou, 15 grams of Angelica dahurica, 10 slices of leaves, 15 grams of peel, 10 grams of cloves, 20 grams of Yangchunsha, 15 grams of pulse, 15 grams of ginger, ginger 10 grams of licorice 20 grams of chili pepper 50 grams, wrapped in gauze into a barrel, add 300 milliliters of wine, 500 grams of ginger, 200 grams of vinegar, 380 grams of salt, open fire, boil the pig's head, high heat to boil, cook for 15 minutes off the fire, fish out the pig's head, the pig's skull with clean tongs and then put into the brine, low-fire brine, add sugar color, and then brine for about 1 hour, do not fish out, placed for half an hour and then fish out the brine good pork sliced, add small onions, garlic sauce, vinegar, sesame oil, parsley. Woosai delicious delicious oh...! Everyone come to taste ...... when when when