Plum slices are part of the pig's neck, that is, the upper scapula of the pig. The plum blossom meat of pigs looks fat and thin, and it does have the rhyme of plum blossom, so it is called plum blossom meat. Because pigs often move to this part, the proportion of lean meat is relatively high. In addition, on the cross section of this part of meat, the most essential part of the surface of pink fresh meat and filar silk white grease looks like plum blossom, hence the elegant name.
It is said that this piece of meat on each pig is only five or six kilograms, about 20 centimeters long, 90% of which is lean meat on the cross section, and several thin fat wires are criss-crossed, so it tastes particularly tender and fragrant, not greasy at all. Its meat is delicious. When you cut it, you can clearly see that white fat powder meat and plum blossoms are intertwined.
The taste of sliced plum meat
The range of sliced plum meat is relatively small, and because the meat is in the middle of the back, it tastes more elastic than the tenderloin. Lean meat is not only chewy, but also rich in protein. Sliced plums are generally more suitable for frying meat. Eating sliced plum meat can not only supplement protein, but also avoid fat intake.
Cooking method of sliced plum meat
Sliced plum meat is especially suitable for frying lean meat or frying meat in hamburgers because of its fresh taste and low fat content. Eating with vegetables can balance diet and nutrition. Tenderloin can be not only fried, but also made into soup. The soup made from tenderloin is delicious.