Pork is the most common meat in our country, and it is also one of the most eaten meats by ordinary people on the list of high-quality authors, because of the large production of pork, affordable and fragrant, so it has become a "frequent guest" on the table. Of course, in addition to these, pork is also rich in nutritional value, such as protein, amino acids, calcium, iron and other substances.
Pork is the same name for all its parts, but each part has a different meat quality, so the cooking method is different. As we all know, in pork, everyone eats more pork belly and pork ribs, but in fact, there are many so-called "essence meats" in pork, especially the following 4 kinds, butchers are reluctant to sell, and those who know how will eat secretly!
I guess many people don't know what it is, just listening to the name is already a bit "in the clouds", in fact, the pig ladder is also called the pig tooth flower, which is the upper jaw cartilage in the pig's mouthBecause this piece of meat is a thin strip, the shape is very similar to a miniature version of the ladder, layer by layer, so many places call it "pig ladder".
The pig ladder is very rare, because a pig is only a small piece, as for the tasteAnyway, many people who have eaten it think it is delicious, it has no fat and muscle, and it tastes super crispy and tender, so you must try it if you haven't eaten it.
We all know that tenderloin is the leanest meat on the pig, but tenderloin is also divided into large tenderloin and small tenderloin, the large tenderloin is distributed on the outside of the pork chop, and the small tenderloin is on the inside. Because the small loin is scarce, almost a pig is about 3-4 catties, which also leads to its ** is much more expensive. This kind of meat does not require too much cooking, it can be simply marinated and stir-fried over high heat.
As the name suggests, it is a place that drags the tissues of the heart to protect the heart from dangling. Heart-protecting meat is often lean meat, no fatty meat, with some fascia, which tastes more fragrant and chewy. Each pig's heart-protecting meat is only about 1-2 catties, so it is more expensive, and it is difficult for ordinary people to buy this kind of meat, because they were bought by those traders who sell braised meat early.
Some people say that plum blossom meat is the "pride of meat", because this kind of meat is fat and meaty, the taste is super tender and juicy, and it is very enjoyable to eat. Pork plum meat refers to the piece of meat located between the shoulder blades and the breast of the pig, it is said that each pig is about 5-6 catties, ** more expensive than ordinary meat, this kind of meat is often booked by some restaurants for the first time.
There are many ways to make plum meat, but when it comes to the classic method, it is "Cantonese barbecued pork", which is charred on the outside and tender on the inside, salty, sweet and fragrant, which makes people fragrant.
【Cantonese barbecued pork】
Main ingredients: plum blossom meat, green onion, ginger and garlic, barbecued pork sauce
The first step is to cut the meat into thick slices of about 2 cm, put it in a basin, add green onions, ginger and garlic, and then pour in a packet of barbecued pork sauce prepared by the chef, and other oil, salt, sauce and vinegar are not needed.
Step 2: Then put on gloves and mix the sauce well, so that each piece of meat is coated with sauce, and the refrigerator will marinate for more than 1 hour to add more flavor.
Step 3: After the oil in the pan is hot, put in the marinated meat, fry slowly over medium heat, fry the surface of the meat until browned, then pour the remaining juice, pour in an appropriate amount of water, and cook over medium and low heat for 30 minutes.
The fourth step, when the time is up, you can collect the thick soup on high heat, so that a Cantonese barbecued pork is ready, is it very simple, the color is good, the taste is delicious, and it looks very appetizing.
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