Pigs are so cute and taste so delicious~
Pig (Pig, Swine) is a vertebrate, mammal, domestic animal, and an ancient omnivorous mammal, mainly divided into domestic pigs and wild boars. At present, people think that pig is the abbreviation of Suidae. Pigs have different physical characteristics depending on the breed; usually, the main physical characteristics are big ears, long head, short limbs, straight nose, fat body, and narrow waist and back. The hair is thicker and stiffer, and the fur colors are usually white, pink, black, brown and floral.
pork is the most common meat in cooking . When stir-frying meat dishes, people basically use pork for stir-frying.
Different parts of pork have different meat qualities. When cooking, we must be able to choose appropriate cooking methods based on the properties and uses of each part of the pork. Only in this way can we cook delicious dishes.
Here are the various edible parts of pigs:
1. Pork head meat : It is the meat of the pig head and has rich nutritional value.
2. Pig ears : Pig ears are rich in colloid and are suitable for consumption by people with Qi and blood deficiency and weak bodies. They are mostly used for cooking various dishes.
3. Pork neck meat: refers to the meat of the pig neck, where the front part of the front leg is connected to the pig head. The main nutritional component is fat.
4. Pork Shouler : the upper shoulder meat of the pig.
5. Top meat: The meat around the front leg of the pig ( pork hand ) is called top meat. It can be used as a supplement and is rich in nutrients.
6. Front leg meat: The front leg of the pig, which is a more muscular part.
7. Pork knuckle : refers to the front and back elbows on the pig. It is the most delicious part of the entire pig tissue.
8. Pork trotters : Containing rich collagen protein and lower fat content than fat meat.
9. Pork bones: Also known as pork tube bones , they are large at both ends and have holes in the middle. They are rich in bone marrow and collagen and are the best bones for making soup.
10. Pork backbone : Contains a large amount of bone marrow, and the soft and fatty bone marrow will be released when cooked.
11.Pork Tenderloin : Contains rich high-quality protein, fat, vitamins, etc. required for human growth and development, and the meat is tender and easy to digest.
12. Pork Spare ribs : Contains a large amount of calcium phosphate, collagen, etc., which can provide calcium for young children and the elderly.
13. Pork belly : There is a gap between fat and lean, so it is called "pork belly". Fatty meat melts easily when exposed to heat, while lean meat does not burn well when cooked for a long time. ,
14. Hip tip meat : The meat is tender and tender. Suitable for making diced meat, meat segments, shredded meat, sliced meat, etc.
15. Pork buttock : The meat is older, harder, and has longer fiber. It is generally suitable for white-cut meat and twice-cooked meat.
16. Top meat : The meat is a bit old and has a hard texture, so it is generally used to marinate bacon.
17. Pork hind legs : The surface is covered with fat, the meat is elastic, thick and plump, and the meat has a strong flavor. It is suitable for marinating and stewing.
18. Pig tail : It is rich in collagen and is often used in cooking methods such as roasting, stewing, sauce, and cold salad.
After cooking, meat can be made into a variety of delicious dishes with a rich aroma and delicious taste, which can greatly increase appetite.
Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine that promotes iron absorption, which can improve iron deficiency anemia.
