Introduction: In the cold winter, we must eat more protein and fat foods, so that we can survive the winter more smoothly. Pork, for example, is the kind of meat we usually eat the most. Because pork not only has high nutritional value, but also its price is cheaper than other red meat, and there are many ways to eat pork, such as stewing, roasting, steaming, brine, etc., as long as the right meat is used, the dishes made can really be said to be delicious in the world.
When many people buy pork, they only know that the leaner the pork, the better, and they don't know which part of the pork is delicious for stewing, roasting, steaming, steaming, and brine. For example, when some people fry meat, if it does not know how to do, they will buy a very lean back buttocks, although the meat of this part looks particularly lean, but the meat of this part is more chai, so it is not recommended to buy meat from this part. For example, the 4 kinds of meat introduced to you by Master Hu today are the essence of pigs, and when insiders buy meat, they will specially pick these 4 parts of the meat, especially on holidays, if we do not start in time, people who know the goods are rushing to buy it!
First part: small tenderloin
In my house, if it's fried lean meat or sliced meat, I'm definitely going to choose small tenderloin, not lean meat from any other part of the pig, because the little tenderloin is the tenderest piece of meat on a pig. There are 2 pieces of tenderloin on the pig, one is a small tenderloin, one is a large tenderloin, the small tenderloin is a piece of meat inside the pig's breast cavity, the weight of each pig's small tenderloin does not exceed 2 pounds, and the large tenderloin is a piece of meat in the upper part of the pork chop, which has a fascia at the bottom, containing more lean meat than the small tenderloin, but its tender taste will be worse than the small tenderness.
When you buy small tenderloin, you must pay attention to the shape of the small tenderloin, the side of the small tenderloin is round, the front is a long strip of meat, its price will be 10-15 yuan 1 catty more expensive than ordinary pork, if it exceeds this price, you must bargain. Now that a few butchers use other parts of the meat as a small tenderloin, everyone must be careful to distinguish, do not be deceived by the butchers.
The second part: heart-guarding meat
Heart meat is the most magical piece of meat on the pig, it is the pig chest cavity and abdominal cavity in the middle of the "partition wall" function of the muscle, every time the heart beats once, the heart meat will respond, so the heart meat is the most active piece of meat on the pig. Moreover, the appearance of the heart meat has a layer of fascia, which makes the heart meat elastic and chewy.
Heart-protecting meat is the most precious piece of meat on the pig, because each pig has only one piece of heart-guarding meat, and the weight is about 1 kilogram, so when you encounter heart-protecting meat, you must not miss it. And the heart meat I recommend everyone to marinate, because after 20 minutes of brine, the heart meat eats the tender bullet inside and outside, smells super fragrant, so every time I encounter the heart meat in the vegetable market, I will not hesitate.
Third part: plum blossom meat
If you like to eat barbecue or make meatballs, plum blossom meat is one of the meats I recommend everyone buying. Because the plum blossom meat is the upper shoulder meat of the pig, this part is active for a long time, so that the fat and lean meat of this part are crisscrossed and crisscrossed, and it looks very layered. The meat in this part is also particularly tender, although there is fat meat, but it will not be greasy at all, so using plum blossom meat to make barbecue meat or meatballs is really a must.
The plum blossom meat on each pig is about 5-10 pounds, on a pig, it is more, so its price will only be 3-5 yuan 1 catty more expensive than ordinary pork, if it exceeds this price, it must be counter-offered. And the shape of plum blossom meat is "fat and thin crisscrossed", do not buy other parts of the tendon meat.
Fourth part: hard ribs
Hard ribs are pork belly on the pork ribs, because this piece of meat is fat and lean, the layers are clear, the skin is relatively hard, it is a fine piece of pork belly, so the hard ribs are steamed, stewed, marinated, grilled, and stewed, and it is the most popular piece of meat we buy in our daily life. Each pig has dozens of pounds of hard ribs, so the price of this piece of meat is not expensive, generally 2-3 yuan and 1 catty more expensive than ordinary pork.
And the pig also has soft ribs, this piece of meat is also called pork belly, but its skin is particularly soft, and the level is not as clear as the hard ribs, so its price is generally cheaper, and there are fewer people to buy.
When you buy pork in the future, you must learn to distinguish the 4 pieces of meat of "small tenderloin, heart meat, plum blossom meat, and hard ribs", because the meat of these 4 parts is the best meat on the pig, what kind of food to do in the future, what meat to buy, I believe that the dishes you make will be more delicious. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, health recipes to everyone, thank you for watching, if today's article is helpful to you, then click a concern, click a like, thank you for your support.