The pig ladder actually refers to the upper jaw of the pig, which is the piece of meat in the mouth of the pig's head where the upper jaw connects to the gums.
The palate refers to the top of the mammalian mouth, including the hard palate and the soft palate. Pork should not be soaked in water for a long time because it separates the oral cavity and nasal cavity.
The reason why the pig's upper jaw has the name "Pig Ladder" is entirely because its shape is particularly like a ladder, so it is called "Pig Ladder".
Some places are also called pig paradise, pig tongue, pig tooth stem, pig upper teeth, pig ceiling, etc.
The entire part is cartilage, without fat or meat. There is only a small piece of a pig, less than one tael, so things are rare and expensive, and frozen pig ladders are very expensive.
Fresh pig tibia is usually sold together with pig heads and is not easy to buy separately, but frozen pig tibia is generally available in the market.
Ingredients for other parts of the pig: 1. Pig nose tendons. Pig nose tendons are the tendons extracted from the pig's nose. There is only one tendon per pig.
The methods include grilling the nasal tendons, which are more elastic and a little crispier; stir-frying the nasal tendons with dried chili peppers and hot peppers, and the texture is crispy and chewy.
2. Pig Jiezi Pig Jiezi is the large intestine of pigs. It is often used in roasted sausages, steamed rice rolls, and hot pot sausages. It is chewy and refreshing, with a rich aroma and mellow texture.
The knot is the knotted part of the intestines. It is knotted and cooked until it is delicious, fragrant and chewy.
3. Pig brain flower Pig brain flower is the brain of a pig. The pig brain flower has a mellow and soft taste. Sichuan people also cook brain flower in various ways, such as roasted brain flower, Mao brain flower, hot pot brain flower, brain flower noodles, and braised brain flower.
Naohua has a mellow smell, is soft in the mouth, fragrant but not greasy, oily but not fat. It is a sacred delicacy among Sichuan foodies.