Reading guide: Pork is the most meat we eat in our daily life, in order to eat the freshest meat for my family, every time I buy meat, I will go to an acquaintance to buy it, and he will get me the best meat. And some people buy meat, because they don't know how to choose meat, only know to ask the boss, the boss knows that you are a little white, not only will sell you poor quality meat, but also will say high prices, so when you go to the vegetable market to buy meat, we must pretend to be insiders, so that the boss will not dare to fool you!
The first sentence: Is there a big ingot?
If you plan to buy meat and stir-fry it at home or eat it, you can ask the butcher if he has a big ingot? Because the big ingots are a piece of meat on the tip of the pig's buttocks, this piece of meat has been moving, so its meat quality is particularly tender, only need to be fried or boiled a little, it is super tender, and the meat in this part is not expensive, 2 yuan and 1 kg more expensive than pork belly.
[Recommended way to eat]: Oyster mushroom smooth broth
[Preparation of raw materials]: 200 grams of oyster mushrooms, 100 grams of ingots meat, chopped green onions, starch, chicken essence, edible oil, and appropriate amount of chopped green onions.
【Method】:
1. Wash the ingots meat and cut it into thin slices, then put a little water starch, chicken essence, cooking oil, and salt into the meat slices and mix well, then break the wash into small pieces and rinse well.
2. Put an appropriate amount of hot water in the pot, then put the oyster mushrooms into the pot and boil, then put a little salt and light soy sauce into the pot and stir well, and finally put the meat slices into the pot and cook for 1 minute, sprinkle a little green onion to remove.
Sentence 2: Is there a fresh spine?
If you want to make pot wrapped meat, slurp meat, cumin meat skewers, you can ask the butcher if he has fresh spine! Because the spine is also called the big loin, it is a piece of meat on the pork ribs, this part of the meat has few tendons, the meat quality is white, the tenderness is second only to the big ingots, and the price is the same as the pork belly. When buying a spine, be sure to buy a fresh one, as the refrigerated spine will make the meat a little older.
[Recommended way to eat]: Toothpick meat
[Preparation of raw materials]: 300 grams of spine, light soy sauce, thirteen spice powder, cumin powder, light soy sauce, oyster sauce, starch, chicken essence, Sichuan pepper powder, chili powder, salt, appropriate amount of edible oil.
【Method】:
1. Wash the tenderloin and cut it into small pieces, then put the light soy sauce, thirteen spice powder, light soy sauce, oyster sauce, starch, chicken essence, salt, and cooking oil into the meat and stir well.
2. Soak the toothpick in hot water for 3 minutes and then take it out, then skewer the meat one by one on the toothpick, then put an appropriate amount of oil in the pot, and when the oil temperature is heated to 5, put the meat skewers into the pot and fry them over medium and high heat for 3 minutes until the meat is fried light yellow.
3. Sprinkle a little cumin powder, thirteen spices, and chili powder on the meat skewers and serve.
Sentence 3: Is there plum meat with ground meat?
If you want to make meatballs, bun filling, dumpling filling, you can ask the butcher if there is plum meat! Because plum meat is a piece of meat on the front leg of the pig, behind the pig's neck, the meat of this part is fat and thin, grind it into a meat filling, the meat is fat but not greasy, especially tender, the meat of this part is the cheapest, generally cheaper than pork belly 1-2 yuan 1 catty.
[Recommended way to eat]: Mix leek filling
[Preparation of raw materials]: 400 grams of plum meat filling, 1 kg of leeks, 5ml of light soy sauce, 3 grams of pepper, salt, chicken essence, and appropriate amount of cooking oil.
[Method]: Wash the leeks and cut them into 1 cm pieces, then put the meat filling, light soy sauce, pepper, salt, and chicken essence into the minced leeks and mix well, then sprinkle a spoonful of oil, mix well again and use. If you want the leek filling to be tender and juicy, you must not kill the leeks with salt.
Sentence 4: Is there a three-line meat in the middle?
If you plan to stew meat or make braised pork or steamed pork, you can ask the butcher if it is the third-line meat in the middle! The third-line meat is also divided into the upper third-line meat, the meat of this part is particularly fatty, and the lower third-line meat, the meat of this part is fine, and everyone buys it according to their actual needs.
[Recommended way to eat]: Stew three-line meat
[Preparation of raw materials]: 1 kg of third-line meat, 2 grams of star anise, 2 grams of bay leaves, 3 grams of cinnamon, 3 pieces of cumin, 10 grams of rock sugar, dark soy sauce, salt, chicken essence, and an appropriate amount of cooking oil.
【Method】:
1. Wash the three-line meat and put it in the pot, then put the appropriate amount of cold water and green onion into the pot, blanch the three-line meat for 10 minutes on high heat, then remove and wash, and then cut the three-line meat into 1 cm slices for later use.
2. Put an appropriate amount of oil in the pot, then put the rock sugar into the pot and fry it until it is brown and red, then put an appropriate amount of hot water, and then put the three-line meat slices, star anise, bay leaves, cinnamon, cumin, dark soy sauce, salt, and chicken essence into the pot, and simmer for 45 minutes over medium-low heat before eating.
Game 5: Is there a stretch of meat that removes the membrane?
If you plan to eat braised tendon meat at home, you can ask the butcher if there is any membrane-free stretch meat, because stretch meat is also called pig tendon meat, and it is skinless. The tendon meat is older, and the meat stew or stew in this part is the most delicious, and its price is not expensive, and the price will not exceed that of pork belly.
[Recommended way to eat]: Braised pork
[Preparation of raw materials]: 1 large piece of pork, 3 grams of star anise, 2 grams of bay leaves, 1 gram of nutmeg, 1 gram of cloves, 1 gram of white cardamom, 2 grams of tangerine peel, 3 grams of dried chili pepper, 2 grams of cinnamon, 3 grams of Sichuan pepper, light soy sauce, dark soy sauce, ginger slices, chili oil, coriander, appropriate amount of edible oil.
【Method】:
1. Put the exhibition meat, a little salt and pepper into the basin and stir well, then marinate the exhibition meat for 23 hours and tie it tightly with a rope.
2. Put an appropriate amount of cold water in the pot, then put the meat into the pot, blanch the water for 20 minutes on high heat, then remove it, and then rinse the meat well.
3. Prepare a casserole, put star anise, bay leaves, nutmeg, cloves, white cardamom, tangerine peel, dried chili, cinnamon, light soy sauce, dark soy sauce, and ginger slices into the pot, then put the pork, salt, and chicken essence into the pot, simmer over low heat for 50 minutes to turn off the heat, and then soak the meat for 6 hours.
After 4 and 6 hours, take out the exhibition meat and untie the rope, then cut the exhibition meat into slices, pour a little chili oil and coriander and mix well to eat.
When you buy meat in the future, the first sentence is very important, if the first sentence is an insider's words, the butcher will definitely not dare to fool you! If today's article is helpful to you, please click a follow, a like, this is the greatest support for me. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.