Porcine cartilage is the cartilage tissue of pig ribs, ears, larynx, joints and other parts, which can be eaten. Rich in bone collagen, bone mucin, collagen and so on.
Cooking skills of pig cartilage: pig cartilage is hard, so it is best to blanch it first and then fry it, which can remove blood. If you are afraid of chewing too hard, you can add water to stew for a few minutes.
Pig components are divided into:
1. Forelegs: pork neck, upper brain meat, plum blossom meat, plum blossom tendon (head of sparerib), sandwich meat, sandwich tendon, cartilage (ligament bone), cervical vertebra meat (front foot, small tendon) and big bone of front leg.
2, hind legs: hind leg meat, big plate meat, sitting hip meat, hind feet, hind leg bones, big bones, glasses bones, big tendons, hooves, tail.
3. Abdomen: large muscle, two layers of meat, two layers of oil, medium oil, small muscle, three layers of meat (pork belly), breast meat, large row, small row, spine, keel, liver tendon and tenderloin.
4, internal organs: heart, lungs, kidneys, abdomen, large intestine (large intestine head), small intestine, liver muscle.