The tenderloin, generally referred to as the strip of tender meat on the inside of the vertebrae of the pig, cow and sheep, is called the tenderloin when it is made into meat. If further subdivided, it is divided into large loin and small loin. Large loin is the large ribs connected to the lean meat covered with tendons on the outside, usually eaten after the big row of bone is the tenderloin, small tenderloin is the inside of the vertebrae a muscle, less, very tender! Called pork tenderloin.

Guangzhou people called Meiliu, is the pig on the two most tender meat on both sides of the spine.

Pork is currently one of the most important animal food on the table, pork spine meat contains human growth and development of rich in high-quality protein, fat, vitamins, etc., and the meat is more tender, easy to digest.

1. When dealing with tenderloin, be sure to remove the tendons and membranes attached to the meat, otherwise it is not only not good to cut, eat up the taste is not good;

2. The texture of the tender gluten-free, are lean meat, good processing, can be sliced, shredded, diced, deep-fried, distilled, exploded, stir-fried can be;

3. Pork should be cut on the diagonal, pork is relatively fine, less tendon, such as cross-cut, fried and then become messy! Scattered, such as diagonal cut, you can make it not broken, eat and not stuffed teeth; pork should not be soaked in water for a long time;

4. Pork before cooking Mo hot water to clean, because pork contains a kind of myosin substances, in the 15 degrees Celsius above the water is easy to dissolve, if you use the hot water to soak it will be scattered a lot of nutrients, and at the same time, the taste is also poor;

5. Pork should be boiled, because pork is sometimes There will be parasites, if eaten raw or not fully seasoned, may be in the liver or brain parasites hook tapeworm;

6. Problems with pork a lot of, eat in the regular merchants to buy.