Pork has terms, which can be divided into "upper five flowers" and "lower five flowers". Do you still need to understand that meat is expensive?

When buying pork, you can distinguish between "the first five flowers" and "the last five flowers". The meat quality varies greatly. If you know that the raw pork you usually eat the most is pork belly. Many people eat it almost every day, but you probably don't know much about pork belly. There are also many people who think that being fat and thin is pork belly, which is wrong. Let me tell you how to buy pork belly.

Pork belly, also known as rib meat and three-layer meat, is the meat on the abdominal cavity of pigs. There is a lot of human fat on the pig's small belly, which is also mixed with some muscle fibers. There are layers of meat, also called "pork belly". Pork belly is suitable for many cooking methods, such as frying, frying, boiling, frying and baking. But be sure to buy the right one.

Many people don't know that there are two kinds of pork belly, one is the upper pork belly, the other is the lower pork belly, and the position of braised pork is different.

The upper five flowers and the lower five flowers, because of their different positions, have caused great differences in meat quality. If you choose the wrong flower, it will be greasy and the cooked food will be terrible. Let's take a look together.

1, shangwuhua

The five flowers on the top are at the bottom, and they are the meat picked from the ribs. This part of pork is more fleshy than lean meat, greasy and not suitable for stewing. Chop it to make jiaozi, jiaozi, steamed stuffed bun, stuffing cake, or fried meatballs.

2. The next five flowers

The last five flowers are under the last five flowers, which are the meat on the pig's stomach. Don't think that the pig's small belly is very fat, it has "abdominal muscles", and there are a lot of lean meat mixed with fat, which is the real pork belly. These parts have at least five layers of meat, namely pigskin, fat meat, lean meat, fat meat and lean meat. There will be seven layers of better meat, 10 layer of pork belly.

The fat of the pork belly is melted by heat, and the lean pork is tender after long cooking, which is suitable for most cooking methods. Buy it when cooking beef and braised pork.

Children like eating meat. I usually like to buy more raw pork and keep it at home. It is more convenient to eat with me. He found that this was not the case. After freezing, raw pork tastes less fragrant, and it is very easy to turn into firewood, usually in the wrong way.

I'd like to share a little trick with you today. I learned it from Lao Zhangtou, the pig killer in the village. He has been killing pigs for 50 years. Speaking of storing raw pork, he taught me an effective method. After half a year's enlargement, raw pork is delicious and tender.

Tips for storing raw pork

Fresh meat doesn't need cleaning. Soak in high-alcohol liquor for 5 minutes, cut into pieces and put in plastic bags. Add a handful of pepper and a few slices of ginger to each bag, seal it and put it in the refrigerator for freezing.

Pure grain wine has the efficacy of sterilization and bacteriostasis, and can prevent the growth of bacteria in raw pork. Ginger slices and peppers can be deodorized and kept fresh, and vacuum storage can prevent water consumption, so that raw pork will not change flavor after being enlarged for half a year, which is particularly tender. However, it should be noted that it is not recommended to freeze raw pork for a long time. Generally, freezing for 4 months is enough.

Let's share the best way to eat pork belly-braised pork ribs, which is simple and fragrant.

Prepare pork belly, shallots, ginger slices, star anise, cinnamon, galangal, dried Chili, edible salt, soy sauce, king soy sauce and old rock sugar in advance. Shaoxing flower carving.

1, pork belly cut into 5 pieces, put cold water in the pot, add ginger, garlic and rice wine, soak in water for 5 minutes, skim off the blood, remove and rinse.

2, hot pot hot oil, pour pork belly, pan fry for a few minutes, fry until the color is golden, fry excess vegetable oil, so that pork belly is not greasy. Add a handful of old rock sugar, stir-fry until lemon yellow with slow fire, color pork belly, add star anise, cinnamon and galangal to stir-fry until fragrant, and pour in a spoonful of cooking wine to remove fishy smell.

3. Add light soy sauce and dark soy sauce to taste, and pour in Shaoxing carved flowers. There is no need to drain water here. Cover after eating meat. After boiling, simmer for 40min. If you want to make the taste more crisp, you can stew 1 hour.

4, open the juice, because there are a lot of old rock sugar, stir with a shovel, so as not to paste the bottom, causing bitterness. After the juice is sticky, you can take it out of the pot and sprinkle with onions for decoration.