Pork is actually the pork belly of the piece of meat, fat and thin and evenly distributed, this part of the meat production methods are very diverse, can be used to do braised meat, back to the meat, but also with a variety of fried vegetables, pick the pork remember to pick between fat and thin, this made out to be delicious.

2, plum blossom meat

This part of the meat whether used to fry or used to stew are particularly delicate, tender, delicious. Mentioned plum meat, many people may not be too clear, this piece of meat is mainly long in the neck of the pig above, that is, we often say shoulder blade meat, red and white like blooming plum blossom, so named "plum meat". A pig as a whole only has about 5 or 6 pounds of plum blossom meat, so plum blossom meat is particularly valuable.

3, tenderloin

The tenderloin is mainly located in the back of the pig (i.e., below the spine), and is connected to the pig's large ribs. Tenderloin is a lean meat with less fat and no sinews. It is ideal for children and the elderly due to the tenderness of the meat, the lack of bones, and the absence of fatty meat with low fat content. Sliced and steamed, chopped, stir-fried, fried can be

4, front leg meat (front slot meat)

Front leg meat as the name suggests is the meat of the front leg part of the pig, the pig's front leg meat and rear leg meat look similar, but the taste is very different. Pigs rely on their front legs for their activities, and because of the relatively large amount of movement in the front leg, the meat tastes particularly chewy and tender, and the price is a bit more expensive than the rear leg of the pig

The above parts of the meat are the more delicious parts of the pig