What is suitable for pig hindquarters and what are their characteristics?

Answer 1. Hougluteal meat: fat and thin, tender, suitable for braised pork, Sichuan pork, or cold salad and soup. 2. Pig's head meat: the texture is older, the skin is thicker and the gum is heavier, which is suitable for braised pork, bacon and sauce meat. 3. Phoenix head meat: tender and fat, suitable for steamed meat, braised pork and Sichuan pork. 4. Neck meat (groove meat): The meat is old and fat, suitable for making dumpling stuffing, braised pork and steamed meat. 5, front leg meat: the meat is old, half fat and half thin, suitable for braised pork, bacon, sauce meat, or cold salad.

First, what is suitable for pig hindquarters?

1, posterior buttock

The meat is tender, fat and thin, suitable for braised pork, bacon, Sichuan pork, cold salad and soup.

2. Pig's head meat

Including the upper jaw, lower jaw, eye socket, ear, walnut kernel, upper and lower mouth tips, etc. It is characterized by its old texture, thick skin and heavy gum. It is usually suitable for making braised pork, bacon, bacon and sauce meat, and can also be used for cold salad.

3, comb skin

The skin is thin, the meat is tender and slightly crisp, and the fat is sandwiched in the thin. Usually suitable for braised pork, steamed pork, braised pork, Sichuan style meat, can also be used to make soup.

4. Neck meat (groove meat)

The meat is old and thin, and there are many lymph nodes. Suitable for jiaozi, braised pork, steamed meat, steamed buns, etc. , but it is not advisable to eat more.

5, front leg meat

The meat is old, half fat and half thin. Suitable for braised pork, braised pork, bacon, sauce meat, salted meat (bean sprouts braised pork) and cold salad.

6. Front elbow (front hoof)

With thick skin, many tendons and heavy gum, it is usually suitable for braised pork, braised pork, braised pork, cold salad and soup.

7. Forefoot (Forefoot, Pig's Hand)

This part is mostly skin, tendons and bones, with heavy gum, which is usually suitable for cooking by stewing, marinating, burning and simmering.

8. tenderloin

The meat is tender and thin, suitable for pickling, marinating, cold salad, sauce, wax and other cooking. Can also be used to make boiled meat slices, and the fat part can be used to make them? Sweet boiled? .

9. pork belly

The meat layer is fat and thin (* * * has five layers), the meat is tender and the cortex is thin, so it is suitable for braised pork, steamed pork, salted meat and Dongpo meat.

10, breast meat (pork belly, mud meat)

Located in the belly of a pig, it has poor meat quality, more fat and less thin, and more soaked meat. Usually suitable for barbecue, stew and fried crisp meat.

1 1, hind leg meat

The meat is tender, fat and thin, with thin skin. Suitable for making white meat (cold salad), braised pork, bacon and cooked meat, and can also be used to make soup.

12, rear elbow (rear hoof)

The quality is worse than the front hoof, and the use is consistent.

13, hind foot (hind hoof)

The quality is worse than the front hoof, and the use is consistent.

14, tail fiber

Less fat, more cortex and heavy gum, suitable for cooking such as burning, marinating and cold salad.

Second, what are the characteristics of pig hindquarters?

1, less connective tissue, fine and soft fleshy fiber, and more intramuscular fat in muscle tissue. After cooking, the meat tastes very delicious.

2. The meat color is light red and the texture is fresh and tender. Can be used to make diced meat, sliced meat, sliced meat, or cut into shredded meat.

3, flat, sweet and salty, into the stomach, spleen, kidney, with diet therapy for some diseases.

There are sometimes some parasites in pork (such as hookworms in liver, brain and other parts), so you must cook them before eating them to prevent them from threatening your health.