1. Choose pork that is neither fat nor thin. We don't like to eat too fat, too thin and unsafe, and it tastes bad. Neither fat nor thin is just right. Everything is too much for me, and pork is the same. This also coincides with the "golden mean" of China people. The fat of normal pork is moderate, while the fat layer of pigs fed with lean meat is very thin, usually lacking 1cm, and the meat color is red, the fiber is loose, and even liquid will flow out between lean meat and fat.
2, if you really don't like to eat fat. Then it is best to choose the whole piece of lean meat cut on site, because it is easier to distinguish the quality of all pork from the fat meat. Good or fresh pork, fat is white and shiny. The muscles are even in color and slightly dry or wet in appearance. Press with your fingers, and the depression can be quickly restored.
3. Look at the epidermis. This is also the reason why it is safer to see the pork cut into pieces on the spot. Red spots or bleeding spots on the epidermis are mostly dead pork. Pigskin with large pores and dark red muscles is mostly female pork. Touch the appearance of fresh pork, feeling slightly dry or wet, but not sticky. Stale pork feels dull or sticky.
4. Look at the muscles. There is blood stasis between muscles, and most of them die before slaughter, which is caused by unclean bloodletting. Muscle color is bright red or crimson, which is mostly caused by drugs such as clenbuterol. If the color is gray, it means that there is a great possibility of injecting water into the meat. Pick up the pork and you can judge whether there is water stain on the chopping board. The meat in the middle exudes little blood or water, and there are no spots on the skin. And stale pork, the meat is unclean, and when pressed by hand, there will be dark red, brown or black blood oozing out.
5. Smell. Fresh pork has a normal taste of fresh meat. Stale pork smells like ammonia or sour gas, while fresh and healthy pork smells fresh and has a slight fishy smell. However, the spoiled and "added" pork, regardless of its surface layer, still has a bloody and rancid smell in the deep layer.
6. Fresh pork is reddish or pink, and some sebum is bright white. Stale pork is gray or dark red, and the section is dark gray or dark brown. Some fat on the epidermis is dirty and light green. The color of dead pork is dark red or bloody, the fat is pink, and the blood vessels on the meat section can squeeze out dark red congestion. Old mother's pork tastes bad and it's not easy to cook. Its skin is thick and wrinkled, its hair follicles are thick, gray and dull, and some lean meat is dark red.
7. Fresh pork is tight and elastic, and can recover quickly after being pressed by fingers; Deteriorated pork, because the arrangement is damaged, will slowly recover after being pressed with your fingers, and even the pressed place will always sag.
8. When buying pork, be sure to ask whether the pork sold by the shopkeeper has relevant qualifications, including inspection certificate, quarantine certificate, inspection certificate and quarantine certificate. If there are none, it should attract attention.
9. Stick toilet paper or cigarette paper on the surface of pork, take it off after the paper is completely soaked, and then light it. If the paper is burned out, make sure that the pork is not watered; If the combustion is not clean and it makes a "snapping" sound, it is confirmed that the water has fallen. The principle is simple. Meat is rich in oil and can be burned, but not if it contains water.
How to identify dead pork: Dead pork refers to sick pigs or abnormally slaughtered pork, which is usually inedible. Dead pork usually shows signs of bleeding or congestion from the outside, with dark color, yellow or red fat and dull muscles. If you press hard with your fingers, the concave part will not recover immediately.
No matter how bad the dead pork is, there will be echinococcosis. Cut the meat with a knife, with a thickness of 1cm and a length of 20cm. After several cuts, look carefully at the section. If you find something the size of a blister on pomegranate seed meat, it is echinococcosis. This kind of meat is very harmful to human body and can't be eaten.
How to eat pork belly:
Characteristics of fine pork belly:
1, the fat and thin pork belly on the right is layers of fat and thin, the proportion is close to eating, it will not be oily, and the taste is enough.
2, give elasticity, squeeze a little, good pork belly has good elasticity, the appearance of pigskin is meticulous, not too dry and oily.
3, bright red fresh pork belly should be bright red under normal circumstances, if the color is abnormal, don't buy it.
4, the bright color of bright color represents fresh pork belly, which is too dark and probably not fresh; If it is too bright, it is probably handled manually.
Characteristics of unhealthy streaky pork:
1, the oil distribution is uneven, and the orientation of the oil dispersed in the pork belly should be appropriate, preferably layer by layer, so that it will taste mixed after being imported; If some oil is unevenly distributed, it is likely to be all fat or dry lean meat.
2, soft and inelastic loss of elasticity, and loose pork belly, must not be fresh, pay attention when buying.
3. Pale or dark red color is too pale and wet to the touch, or pork belly is too dry and dark red, which are all bad products and are forbidden to buy.
4. The smelly pork belly should not be very smelly. If there was an unpleasant smell, this piece of pork belly would probably have been eroded by now.
The practice of pork belly:
Dry fried pork belly
1, pork belly is cut into pieces half a centimeter thick, put into a bowl and pickled with other ingredients;
2. Cover the bowl with a layer of plastic wrap, and put the meat in the refrigerator for one night (try to marinate the meat overnight, which is delicious);
3. Heat the pot with a small fire, put the meat slices into the pot regularly, and simmer until the meat is golden and slightly burnt, turn over and continue frying;
4, to both sides of the golden micro-coke, out of the pot.
Shredded vegetable meat
Ingredients: 400g of pork belly, 4 red peppers, 3 peppers, green garlic 1 tbsp, vegetable oil 1 tbsp, 2 slices of ginger, 5 cloves of garlic, soy sauce 1 tbsp, cooking wine12 tbsp, and salt1.
1, green and red peppers are cut into circles, and pork belly is sliced.
2. Ginger, green garlic and garlic are shredded.
3. Put a small amount of vegetable oil in the pot and stir-fry until the oil is transparent and the edge is slightly brown (don't stir-fry too much meat to avoid hard taste).
4. Pour in soy sauce, soy sauce and cooking wine and stir fry.
Sauté ed pork belly with kimchi
Ingredients: pickle 240g, pork belly 300g, onion 1/3, soy sauce 1/2 tbsp, cooking wine 1/2 tbsp, white sesame 1 teaspoon, vegetable oil 1 tbsp.
1. Slice pork belly, shred onion and pickle.
2. Put vegetable oil in the wok and stir-fry pork belly.
3. Stir-fry pork belly gradually until it becomes discolored, and add onion to stir-fry until it is fragrant.
4. Stir-fry kimchi, then join in cooking wine and light soy sauce. Stir-fry kimchi and pork belly evenly, and sprinkle with cooked white sesame seeds after serving.