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How to distinguish different parts of pork?
The pig's inner muscle is equivalent to the calf's rib muscle and Sharon's part, and the pig's inner muscle is mainly the longest muscle of the chest.

It also contains the pectoralis longus muscle at the waist, which is why large meat dishes often use the inner muscle.

(The longest muscle of the chest connects the bottom of the tail with the chest and waist)

Musculus scapulae

It's the back meat above the shoulder. Ordinary home cooking, you can choose the inner muscle which is rich in oil to cook.

Choosing the shoulder muscles with low fat content to fry and fry food can balance the intake of oil. The meat quality of the shoulder muscle is better than that of the shoulder muscle.

Strong, tough and chewy, it is full of flavor when used as hot pot slices and Nanyang Satay. The muscles in the shoulders are suitable for frying, roasting and making steak.

Meat: Shoulder and abdomen meat contains tendons, which is suitable for slicing soup or making hot pot meat slices. Shoulder meat is easy to attach fat, which is suitable for the cooking of tonic stew.

Musculus minor (Fili)

Pork Fili belongs to the inner muscle part attached to the inner side of the lumbar spine. It is a pork that can't exercise normally. Because of its special location, it has become the softest, rarest and noblest pork.

There are only two filets in a pig, which is needed for the cooking of pork chops.