I used to cook blindly, but I didn't expect that meat characteristics and practices were still very important
Meat: Shoulder meat is the shoulder meat of the pig, the meat is slightly hard, suitable for roasting or stewing.
Pork elbow: Pork knuckle is the front leg part of the pig, which is rich in collagen and has a soft and elastic taste. Common practices include braised pork knuckles, stewed pork knuckles, etc.
Pork belly: pork belly is the fatter part of the pig, divided into upper, middle and lower layers, fat and lean. It is characterized by being fat but not greasy, and the taste is tender. Common methods include braised pork belly, fried pork belly slices, etc
Ribs: Ribs are a piece of bone-in meat on the pig, which is characterized by a certain amount of fat and oil, and the taste is tender. Common practices are grilled ribs and braised rice
Pork foot tendon: Pork foot tendon refers to the hoof tendon part of the pig, which is rich in collagen and has a certain chewy strength. Common methods include stir-fried pork toe tendon, braised pork toe tendon, etc.
Pork foot tendon: Pork foot tendon refers to the hoof tendon part of the pig, which is rich in collagen and has a certain chewy strength. Common methods include stir-fried pork toe tendon, braised pork toe tendon, etc.
Pork head: Pork head meat is a piece of meat obtained after the pig's head is deboned and dissected, and the meat has a certain amount of fat and collagen. Common practices include braised pork head, pork head broth, etc.