1, pig head. Including eyes, ears, nose, tongue, cheeks and other parts. Pork skin thick, old, gelatinous weight, it is appropriate to use cold, brine, pickle, smoke, sauce and other methods of cooking. Such as sauce pork, roast pork.
2, pork shoulder and neck meat. Also known as the upper brain, Tuozong meat. The upper part of the front leg of the pig, near the neck, there is a long flat round piece of tender meat on the fan bone. This meat is lean with fat, slightly brittle, tender meat. It is suitable to use burning, brining, frying, stir-frying, or sauce and other cooking methods. Barbecued pork more than this part.
3, neck meat. Also known as groove head meat, blood neck. Meat in the neck of the pig, in front of the front leg of the front and the head of the pig is connected, in addition to the slaughter of the pig when the cut parts, more blood, meat color red, meat quality sheep old, fat and thin. It is suitable for making buns, steamed dumplings, noodle shame or used for braising, flour steaming and other cooking methods.
4, front leg meat. Also known as sandwich meat, blocking the meat. In the pork neck meat below and above the front elbow. This meat is half fat and half lean, meat old tendon, strong water absorption. Suitable for stuffing and meatballs, suitable for cold, brine, burn, stew, burst and other methods.
5, the front elbow. Also known as the front hoof. Its thick skin, tendons, gelatinous heavy, lean meat, often cooked with skin, fat but not greasy. Suitable for burning, steak, sauce, stew, marinade, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow.
6, forefoot. Also known as the front hoof. Quality is better than the back hooves, gelatinous heavy. Suitable for burning, stewing, brine, cold, sauce, jelly, etc..
7, tenderloin. Also known as waist willow, waist back. For the most tender meat on the pig, moisture content is sufficient, muscle fibers are small, fat and thin split clearly, the upper part of the white oil and minced meat, the back of the thin plate tendon. Suitable for deep-frying, exploding, braising, cooking, stir-frying, sauce, marinade. Such as soft fried tenderloin, raw braised tenderloin silk, clear cooking tenderloin.
8, Zhengbao rib. Also known as hard rib, hard five flowers. Its meat tender skin thin, fat and thin. Suitable for smoking, brining, burning, popping, stewing, pickling and smoking and other cooking methods. Such as sweet roasted white, salty roasted white.
9, pork. Also known as soft five flowers, soft ribs, waist plate, ribs and so on. Meat layer of fat layer of thin, *** have five layers, so the name. Its thin skin, fat and thin, tender meat. Most suitable for burning, smoking, popping, stewing, also adapted to brine, pickling and smoking, sauce and wax. Such as braised pork, Taibai sauce meat.
10, milk meat. Also known as the next five flowers, drag mud, belly capsule. It is located in the bottom of the belly of the pig, the quality of bubbly grease, between a very thin layer of lean meat, meat quality is poor. Generally do bacon or refining lard, can also be burned, stewed or used to make crispy meat.
11, hind leg meat. Also known as after the fall. General term for pork ribs after bone meat. Including door plate meat, scale meat, cover meat, cucumber strips several parts.
1 ① door plate meat. Also known as skinless hind leg, skinless sitting buttock meat. The meat is tender and firm, light red, fat and thin, long muscle fibers. The use of the same as the tenderloin.
②Scales of meat. Also known as goose egg meat, bullet meat, bullet-free meat. The meat is tender, less sinewy, short muscle fibers. Suitable for processing silk, ding, slices, strips, minced meat, puree and so on. Available frying, stir-frying, deep-frying, blanching, bursting, slipping, frying and other cooking methods. Such as fried shredded meat, peppered diced meat and so on.
3 cover meat. A piece of lean meat connected to the thumping meat. Long muscle fiber. Its meat quality, use is basically the same as the "bang meat".
④Cucumber strips. A piece of lean meat with long muscle fibers that is tightly connected to the cover meat. The quality and use of the meat is basically the same as the "weight meat".
12, after the elbow. Also known as the back hoof. Because the connective tissue more than the front elbow content, skin old tough, poor quality than the front elbow. Its cooking methods, and uses basically used for the front elbow.
13, after the foot. Also known as the rear hoof. Because of the thick bones, skin old tough, tendons, quality is slightly worse than the front foot, its characteristics and cooking use is basically the same as the front foot.
14, hip tip. Also known as tail tip. Its meat is tender, fat and lean. Suitable for brine, marinade, sauce, cooked fried, cold and other cooking methods. Such as Sichuan cuisine back to the pot meat, garlic white meat more choose this part.
15, pig tail. Also known as the skin hit the skin, section of the incense. Composed of cortex and bone, skin and gelatinous weight, more for burning, marinade, sauce, cold and other cooking methods. Such as braised pig's tail, marinated pig's tail