Pork foreleg meat is the most suitable for meat stuffing, it is tender, fat and thin to do meat stuffing is more fragrant, but it has more fascia, braised taste is worse.

Pig foreleg meat is made up of dozens of muscles, it has more fascia, in taste than the hind legs to be slightly worse, but the foreleg meat meat is tender, it is particularly suitable for meat filling, with which to modulate the meat filling to do the buns and dumplings are particularly tasty, but in the modulation of the meat filling should pay attention to the addition of spices and seasonings, only in this way can use the pig's foreleg meat to make a tasty The only way to make a good meat filling with pork forelegs is to use it in this way.

a, pork thigh meat suitable for meatballs

pork thigh meat suitable for meatballs, in the purchase of pork thigh meat, you can let the businessmen thigh meat stirred into the meat puree, home after the appropriate amount of onion and ginger, and then put on the appropriate amount of pepper water and thirteen spices, put the appropriate amount of salt, cooking oil, and soy sauce oyster sauce mix well after the Marinate for a while, and then into the egg white of an egg, according to the clockwise direction of the constant stirring, stirring well after putting the right amount of starch, put the water in the pot, boil after the puree made of meat into a small ball into the pot, cooked after the meatballs is done.

Second, pork thigh meat is suitable for brine meat

Pork thigh meat is suitable for brine meat, in the use of it to do brine meat when you need to buy a little bit of pork thigh meat, home after washing with water, it is placed in cold water to soak, soak all the blood inside, and then rinse it out with water, cut into larger pieces in the pot, and put it in the pot, and put it in the pot. The first thing you need to do is to put a little bit of oyster sauce, soy sauce, green onions and ginger and then marinate for a few hours after the smoke is good and then put into the right amount of cold water, add the right amount of rock sugar and marinated meat spice packets, together with the stew, open the pot and then slowly simmer for two hours over medium-low heat, turn off the fire and then let it soak in the broth, and so on, after the pork thighs are flavorful and then take out, after slicing can be eaten directly.

Three, pork thigh meat is suitable for doing small crispy meat

Pork thigh meat is suitable for doing small crispy meat, in the do small crispy meat, pork thigh meat on the sinews all removed, get the meat with water after washing, cut into fingers thick strip imitation of oyster sauce and thirteen spices after mixing well, and then in the surface of it, it is not a good idea. Marinate, and then on its surface dipped in crispy meat powder, put enough cooking oil in the pot to heat up, dipped in crispy meat powder meat into the pot, fried to the surface of the light yellow after removing the oil control, and then let the throttle rise again, the meat into the pot to re-fry again, such as the color of the surface of its dark yellow after removing the oil drained plate, and finally dripping with ketchup on the eat.