Thin ribs are the best ribs on pigs. Thin ribs are characterized by removing the extra big bones, and the meat on the ribs is even and full, so this kind of ribs is commonly called thin ribs, so the price of this kind of ribs is usually the highest among all ribs.

Usage: It is best to use sweet and sour pork ribs, crispy pork ribs and so on.

Second, the front row:

The front row is also called a small row, which is also divided into a front row without neck and a front row with neck. The meaning is similar. According to my picture, it is clear to everyone. Let me introduce the front row without neck first. The so-called front row without neck is called front row without neck.

Best use: Because the front row is close to the pig's neck, the bones are relatively small and the meat is still tender. All the suggestions are to make soup and braise in soy sauce.

The front row has a neck. The front row has a neck, which is basically the same as the rib above. The difference is that this rib retains the neck bone. You should often see such ribs in the market.

Best use: soup, stew, etc.

Third, the big row:

The big row is also called the middle row. Because of regional differences, different places have different names. The creaking abdominal cavity of the pork chop is where the pork chop is, that is, the point where the pork chop reaches the third line. Pork chops are fresh and tender, suitable for cooking many dishes.

Best use: soup, steamed series, etc., such as sweet and sour pork ribs, steamed pork ribs with powder and garlic flavor. ...

Fourth, a line:

A row is also a big row. Why is it called platoon? In fact, it is to divide the big rows into rows. It looks beautiful and has an appetite. When you buy it in the market, you don't have to pursue too much beauty. Buying a big row is almost the same, but the price difference is several pieces!

Best use: soup, frying, frying and steaming series can be used.

Five, after the incense turns:

Houxiangguai, that is, Gaga separated from pig hind legs, has dense meat and rich bone oil, which is very suitable for soup. Friends who like to cook soup can buy such bones, because besides eating quack, the best thing to cook soup is to wrap it in a tube bone, and the cooked soup is compact and delicious.

Best use: making soup.

Six, after the big bone:

Houbanggu, also called Houbanggu, is a bone separated from Houxiangguai. In life, the posterior bar bone is often the first choice bone, because there is a lot of bone marrow in the bone, which is rich in nutrition. Houbanggu can not only be stewed alone, but also be made into soup with many dishes. For example, everyone likes to make mutton soup pots this season, and adding a few pots to the mutton soup pot is more delicious.

Best use: making soup. Many people have eaten it in many big restaurants, that is, inserting a straw into it to suck out the best bone marrow. That dish is also made of this bone.

Seven, before the incense:

The front incense crutch is separated from the front pig's foot pole, which is similar to the back incense crutch. The difference is that one grows on the front foot pole of the pig Gaga and the other grows on the back foot pole, hehe! However, it should be noted that the oil and water of the former incense is not as good as that of the latter. Some sellers also sell the model bones on the incense sticks in front. Compared with the front fragrance, the back fragrance is more cost-effective. I generally prefer to buy afterfragrance.

Best use: making soup.

Eight, the front bar bone:

The front stick, also called the tubular bone, was cut from the top of the front stick. Similar to the back stick, the value of the front stick is not as high as that of the back stick. All other attributes are the same, but I will choose first and then stick.

Best use: making soup.

Nine, fan bone:

Fan bone is closely connected with Qian Xiang. As I said above, some merchants will stick the front incense on the fan bone and sell it together. It is much cheaper to sell this kind of bone alone, because there is no creaking sound on the fan bone, so the use value is basically on the soup.

Best use: soup, high calcium content!

Ten, the moon bone:

Lunate bone, also known as brittle bone, is the biggest brittle bone in pig Gaga. In fact, it was cut from the fan bone in the above picture. If you look closely, you will find that the semicircular part of the edge of the fan bone is the lunate bone. Many people like to eat crispy bones. Whether stewed, roasted or fried, it is delicious, and the nutritional value of crisp bones is also quite high.

High calcium content

Best use: stewing, roasting and frying. Remind me in particular that I bought a lot of diced sausages this year. Still spicy and delicious. It is worth recommending, but pay attention to it. If you want to fill in the crispy sausage, be careful to cut the sausage slowly when you fill it in!

Eleven, front hoof:

The front hoof is also called elbow, and the front hoof is divided by the front foot bar. I believe many people have bought food, and the practices are also varied. The meat of elbow is hard and soft, not to mention many dishes about elbow.

Best use: soup, etc. Representative dishes: Dongpo elbow and tiger elbow. ...

Twelve, hind hoof:

The hind hoof is also called elbow, and the difference between the hind hoof and the front hoof is the same. One grows on the front and the other on the back foot bar, but when buying, try to buy the back hoof, which is waxy. I like it. The so-called front hoof is not as good as the back hoof, and the pig's hoof is not as good as the front hoof.

Best use: soup, representative dishes: tiger elbow, Dongpo elbow. This Caicai can be seen at many banquets.

Thirteen, spine:

The spine is also called the keel, and the spine is the spine. Its nutritional value is also quite high, and it is most suitable for making soup.

Best use: making soup.

Fourteen, keel:

The keel is also the spine, and the coccyx is the point where the bone at the end of the spine connects with the tail. Keels are best for making soup. When the cold winter comes, cooking more soup is good for your health, and soup can preserve the nutrition of bones as much as possible and be absorbed by your body more easily.

Best use: making soup.

Fifteen, coccyx:

The coccyx is also called caudal root bone. The coccyx is the bone connecting the tail at the end of the spine. The coccyx is one of the favorites of soup lovers, and it is also very popular in the market. Because the soup cooked by coccyx is particularly fragrant, it should be said that it is more delicious than the soup cooked by ordinary bones. You can sniff out the special features of using it to make soup.

Best use: making soup (especially recommended)

Sixteen, tendon meat:

Tendon meat is commonly known as meat consumption. I don't know why I call it that! Ha ha! Tendon meat is the meat cut from the hind hoof. Glutinous rice with dense meat is most suitable for stewing and pickling. Note that tendon meat is not suitable for frying, because the fried meat feels old and tastes bad.

Best use: braise in soy sauce, pickle, etc.

Seventeen, with skin hind leg meat:

Skin hind leg meat is also a common skin hind leg meat, which is suitable for frying.

Best use: bacon and frying.

Representative dishes: Sichuan style pork, salt fried pork, stir-fried pork series, etc.

Eighteen, with skin two knife meat:

Two-knife meat, commonly known as sitting-pedal meat, is actually a part of ordinary hind leg meat, but it is better and easier to cook multimodal dishes, so the price of two-knife meat is slightly higher than that of ordinary hind leg meat.

Best use: Suitable for cooking multi-modal dishes, such as Sichuan pork, bacon, white meat with garlic paste, etc.

Nineteen, the front leg with flesh:

Leg meat, also known as sandwiched meat, is tender and tender, especially suitable for chopping into minced meat and filling sausages. The only disadvantage of leg meat is that it is not as delicious as hind leg meat, so many people ignore it when buying it.

Best uses: braising in soy sauce, chopping meat foam, filling sausages, etc.

Twenty, cover the meat:

Cover meat also belongs to sandwich meat, which is a delicate piece of good meat in sandwich meat. I went to the supermarket to buy meat, and the clerk recommended me to buy fried crispy meat, braised pork and minced meat.

Best use: braise in soy sauce, fry crispy meat and chop minced meat.

Twenty-one, ribs:

Pork ribs are a piece of meat with high cost performance. Fat meat and lean meat are generally used for stew and braised pork. The braised pork and Sichuan-style pork we eat in restaurants outside are basically made of this! But some of them are fat, so the ribs look disgusting!

Ha ha laugh

Best use: Sichuan pork, braised pork, etc.

Twenty-two, there is skin outside the ridge:

The tenderloin with skin is actually an upgraded version of rib-protecting meat, which means that there is more lean meat, and the extra lean meat can be beaten down to fry shredded pork and make soup.

Best use: Sichuan style pork, salt fried pork, braised pork, etc.

Twenty-three, tail root meat:

Tail root meat is tail root meat (round tail), that is, the meat connected with the tail root is fragrant and glutinous, which is the best choice for frying Sichuan-style pork. Usually the tail root meat is fatter, but don't be afraid. Why do I say that he is the best meat for frying Sichuan-style pork? It is precisely because his fat is very waxy when fried in a pot that the meat will roll up. If you don't believe me, you can buy it and try it!

Best use: cooked pork (especially recommended), etc.

Twenty-four, pork belly:

Pork belly is also called third-line pork. As the name implies, the third-line pork can see three lines (referring to the three lines presented by lean meat). I gave him the definition of almighty king. Because pork belly can meet the needs of many dishes, I often choose third-line pork to make many Caicai dishes, such as braised pork. Burn white and so on

Best use: it can meet the needs of various dishes, such as boiled white meat, Dongpo meat, steamed meat, fried crispy meat, bacon, braised pork and so on.

Twenty-five, lean meat on hind legs:

The lean meat in the hind legs is the lean meat cut from the back, and the meat is dark red. People often say that lean meat on hind legs is old, which is true, but it can't be completely denied, because the meat quality of lean meat on hind legs is clear and easy to shred and slice, which is a good choice for knife workers who are not good friends. The market is still very hot.

Best use: cooking, making soup, etc.

Twenty-six, waist willow:

Waist willow, also called back willow, grows on the back of the spine. A pig has only two small roots. As the saying goes, the price of loin willow is relatively high, and the price should be directly proportional to the value. I think loin willow is the most tender part of lean meat in pigs. I didn't use flour to fry before, and it was very tender, hehe.

Best use: cooking, baking and so on. (Super tender, especially recommended)

27, Xiaomei meat:

Xiaomei meat is also called eyebrow meat and thin front leg meat. I often buy Xiaomei meat because it is tender and suitable for cooking many dishes. Visually, you can notice that Xiaomei is not as thin as other lean meats. In the meat, you can see some fat meat inserted in it, so some friends will say when they buy it, wow, this meat is so fat, I don't want it. Actually, it's not like this. Only such meat is good meat. Special reminder: this kind of meat is not easy to cut. If possible, it is much more convenient to put it in the refrigerator before cutting.

Best uses: stir-frying, soup-making, barbecue, frying, sausage filling, etc.

Representative dishes: slippery meat, old meat slices from hot pot restaurant (especially recommended, the meat is really tender)

Twenty-eight, tenderloin:

Tenderloin is the most common kind of lean meat, which is characterized by neatness, easy handling and fresh and tender meat. Similarly, tenderloin can meet many needs of Caicai. Friends who are not good at knife work suggest buying tenderloin because it is easy to cut. Hey hey.

Best use: cooking, soup, baking, etc.

Representative dish: sweet and sour tenderloin ...