Pork ribs are divided into 14 pairs

Methods/Steps:

1. Rib ribs: Soft ribs are ribs with the spine removed, the meat layer is thinner, the meat quality is thinner, and the taste is tender, but because one side is connected with the back, the bones are thicker.

2. Spine: In the south, it refers to the spine from the pig neck to the ribs, and the tail from the pig to the ribs is called the keel. The spine contains a lot of bone marrow, which will be released when cooked. Can be used for treating tinnitus due to kidney deficiency, soreness of waist and knees, impotence, nocturnal emission, vexation and fever, anemia, etc.

3. Pork chop is the backbone with tenderloin. Besides protein, fat and vitamins, pork chop also contains a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.

4. front row: it's the four ribs (the front row) near the pig's front leg. ?

5. Hard ribs: ribs with backbones.

Extended information:

Names of different parts of pork and suitable cooking methods

Different parts of pork have different meat qualities, which can generally be divided into four grades. Super grade: tenderloin; Grade 1: loin and hind leg meat; Level 2: front leg meat, pork belly; Grade 3: blood neck meat, breast meat, front elbow and back elbow. Different meats have different ways to eat when cooking.

1. tenderloin is a lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. It can be sliced, shredded, diced, fried, stir-fried and fried best.

2. Buttock tip meat is located on the hip, which is lean and tender. It can generally replace tenderloin and is mostly used for frying, frying and frying.

3. The sitting buttock meat is located above the hind legs and below the buttock tip meat. It is all lean meat, but its orientation is older and its fiber is longer. Generally, it is mostly used as white-cut meat or cooked pork.

4. Pork belly is the meat of the elbow bone at the rib, which is sandwiched by a layer of fat meat and a layer of lean meat, and is suitable for braising, stewing and steaming pork.

5. The sandwich meat is located in the upper part of the front leg, which is old and strong in quality and strong in water absorption, and is suitable for stuffing and meatballs. There is a row of ribs in this part, called small ribs, which are suitable for making sweet and sour ribs or cooking soup.

6. The meat in the front row is also called brain meat. It is a piece of meat with a back close to the neck. It is thin and fat, and its meat is tender. It is suitable for rice flour meat and stew.

7. The breast meat is in the abdomen under the ribs. There are many connective tissues, all of which are bubble-shaped, and the meat quality is poor, so it is used for cooking oil.

8. Marble meat is located on the hind legs, all of which are lean and tender, and can be sliced and diced to replace tenderloin.

9. The hooves are located at the lower parts of the front and rear legs, and the rear hooves are better than the front hooves. Braised or stewed in brown sauce is acceptable.

1. Neck meat is also called blood neck. This piece of meat is fat and thin, and the quality of the meat is poor. It is generally used as stuffing.

11. Pig's head is suitable for sauce, roasting, boiling and salting, and is mostly used to make cold dishes, among which pig's ears and tongue are good dishes to go with wine.