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What kind of bone is pig essence bone?

Pig's fine bone is also called pig's shocking bone, which means pig's auditory bone, commonly known as "pig's shocking bone" or "shocking bone" The pig's shocking bone is located in the pig's ear, and there is a pig's shocking bone in the left ear and the right ear. The shape of the pig's shocking bone is irregular, only about one centimeter square.

These two ossicles on the pig have strange natural shapes. Turn it over like a face, turn it over like a faucet. Since ancient times, they have been regarded as scary and evil spirits in Jiaodong.

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Detailed description of other parts of pork

1, pig's head meat: it includes upper and lower jaws, ears, upper and lower mouth tips, eye sockets, walnuts, etc. Pig's head has thick skin, old texture and heavy colloid. Suitable for cold salad, brine, pickling, smoking, sauce wax, etc.

2, the skin of the phoenix head: the skin here is thin, slightly crisp, thin and fat, and the meat is tender. Suitable for marinating, steaming, roasting and making soup, or cooking pork.

3. Grooved meat (also known as neck meat): the meat is old and fat, and it is not suitable for making steamed buns jiaozi or braising in soy sauce.

4, front leg meat: this part of the meat is half fat and half thin. Suitable for cold salad, marinating, barbecue, salting, preserved meat, braised pork with salt (braised pork with bean sprouts) and so on.

5, the front elbow (also known as the front hoof): its skin is thick, tendons are many, and the gums are heavy. Suitable for cold salad, roast, soup, stew, marinate and stew.

6, front hoof (also known as front hoof, pig hand): the quality is better than the back hoof. There are only skins, tendons and bones here, and the colloid is heavy. Suitable for roasting, stewing, marinating and stewing.