The ractopamine-containing pig is about to be imported, causing concern and controversy from all walks of life; but do you know where the best meat on a pig is?
Schematic／
Chinese people and pigs have a natural tacit understanding. One of the first animals domesticated by the Chinese, pigs are called "best friends" along with dogs, chickens and buffaloes. If a dog's skill is to watch the house, a chicken's value is to lay eggs, and a buffalo's job is to plow the fields, then... the pig's mission is to "be eaten". How to treat pork so that it can live up to it?
TOP1 Tenderloin
TOP2 pork belly
TOP3 front legs
Tender.
Panconi, inner muscle.
★★★★★.
★★★★★.
"Where is the best piece of meat on a pig?" To this question, the stall owners who have been selling pork for more than ten years are rarely unanimous: "Of course the best is the tenderloin that has been sold out for a long time."
The tenderloin is divided into inside and outside, and the one with the skin is the outside tenderloin, also known as the treasure rib. The watershed between the skin and the meat is here. The meat is suitable for making boiled meat slices. As for the skin, Tang Lusun used to live in Di'an. The Qinghetang outside the door has eaten a "sweet-scented osmanthus skin fried" ("fried" is pronounced "slag").
Choose a three-inch wide strip on the back of the spine, pluck all the hair, and fry it untilFoams, and seals for a year after drying out. Before eating, it should be soaked in chicken soup or broth, shredded and put into the pot, stir-fried over high heat, poured with eggs, and sprinkled with minced ham. It is soft and fragrant, but not greasy.
The top loin, which is well protected in the body, is the rarest and most tender part of the pig. The two pieces add up to about 2~2.5 kg. How to cook is really "light makeup and heavy brushing is always suitable".
Enjoy it while it's hot. The outer skin cracks like thin ice, while the inside is soft and sweet.
High in fat.
Three layers of meat, rib meat.
★★★.
★★★★★.
A good pork belly is as beautiful as a skirt: one layer is fat and the other is thin. The streaky flowers are thick, so
The most famous is "Dongpo Pork", which was popularized by Su Dongpo. Su Dongpo, who was exiled in Huangzhou, specially created this famous dish in order to give a resounding slap to "the rich refuse to eat, and the poor do not know how to cook". "Clean the washing pan, use less water... He is very beautiful when the heat is full.... Get up every day to play a bowl, so that your own Lord will not care."
Even an 80-year-old can eat a piece without any hassle.
Of course, it is more common for old Beijingers to dice the five flowers and make noodles with fried sauce. The fat and thin five-flower taste is elastic and moist, and only a small grain is on the tip of the tongue.
Half fat and half lean meat is slightly older.
Sandwiched meat, the front tip.
★★★.
★★★.
For the front and rear legs of the same pig, the pure lean meat of the front legs is 2.5 kg, while the rear legs can reach 5 kg. , it may not be very palatable to eat in large pieces.
However, the biggest contribution of the front leg is that it can make stuffing. For the northern people who eat dumplings during the festival, the strong demand for meat filling is enough to send the front leg to the third place on the best-selling list.
◎ This article is excerpted from / "I just love meat! Life is full of joy, sensuality is flowing, and we enjoy Su Dongpo's lamb spine, Shi Xiangyun's roast venison, and Murakami Haruki's steak" Li Shu ◎ Image source/Lian Jing Publishing‧Dazhi Image/Shutterstock provided
Related Articles
No comments:
Post a Comment