Names and usage of other parts.

1, pig's head meat: it includes teeth and jaws, ears, upper and lower mouth tips, eye sockets, walnuts, etc. Pig's head has thick skin, old texture and heavy colloid. Suitable for cold salad, brine, pickling, smoking, sauce wax, etc. ?

2, plum blossom meat (eyebrow meat, crown fur): here the skin is thin, slightly crisp, thin and fat, and the meat is tender. Suitable for marinating, steaming, roasting and making soup, or cooking pork.

3. Neck meat (also known as tidal head meat and pork cheek meat): Its meat quality is old, fat and thin, and it is suitable for making steamed buns, jiaozi, or stewing and steaming. ?

4, front leg meat: this part of the meat is fat and thin, and the meat is old. Suitable for making steamed stuffed bun, cold salad, marinated, roasted, salted and salted (braised pork with bean sprouts) and so on. ?

5, the front elbow (also known as forearm): its skin is thick, tendons are many, and the gums are heavy. Suitable for cold salad, roast, soup, stew, marinate and stew. ?

6, front hoof (also known as front hoof, pig hand): the quality is better than the back hoof. There are only skins, tendons and bones here, and the colloid is heavy. Suitable for roasting, stewing, marinating and stewing. ?

7. tenderloin: The meat here is tender, fat and thin. Suitable for brine, cold salad, pickling, sauce wax or cooked pork. Fat can be boiled sweet and white.

8. Zheng Baoli: The skin here is thin, fat and thin, with good meat quality. It is suitable for steaming, marinating, roasting, stewing and pickling, and can be used to make sweet cook the meat, steamed pork with rice flour, braised pork, etc. ?

9, pork belly (three-line meat, two-knife ribs): This part of the meat is called pork belly because it is fat and thin, and * * * has five layers. Its meat is tender, fat and thin, and its skin is thin. Suitable for roasting, steaming, salty cooking, braised pork, Dongpo meat, etc. ?

10, breast meat (also known as pork belly, mud-dragged meat, soft nest, etc. ): it is located in the belly of a pig, with poor meat quality, frothy meat, fat and thin. Generally suitable for boiling, stewing and frying crispy meat. ?

1 1, buttock tip (sitting pier meat): the meat is tender, fat and thin. Suitable for cold salad (white meat), marinating, making soup or cooking pork.

12, two-knife butt tip (sitting plate meat, two-knife meat): Because it is the second knife, as the name suggests, it is called two-knife meat. The meat near the hind leg is fat and thin, fat and thin, and thin and fat. The standard Sichuan style pork is used, and the Sichuan style pork with fat 3 and thin 7 can be fat but not greasy and thin but not stuffed.

13, hind leg meat: The meat here is good, tender, fat and thin, fat and thin, and thin skin. Suitable for making white meat (cold salad), salt water, salt, soup or cooked pork. ?

14, rear elbow (also known as hind leg): the quality is worse than the front hoof, and the use is the same. ?

15, hind foot (also called hind hoof): the quality is worse than the front hoof, and the use is the same.

16, pigtail: more skin, less fat, heavy gum, suitable for burning, marinating and cold salad.