Backbone meat refers to the meat in the spine of cattle, sheep and pigs. This part of meat is very nourishing, and it is rich in trace elements beneficial to human body, such as protein and amino acids. It is very suitable for people who have recovered from a serious illness and those who are exercising. Although tenderloin is of very good quality, it is difficult to cut. Here's how to cut the fillet better.

After buying the tenderloin, knock the meat back and forth with the back of the knife. This is the so-called "tendon". Interrupting it can make the meat taste tender. Then you should choose according to your own needs, which can be cut into pieces or shredded. Pork had better be shredded so that the meat won't be chopped. Remember that you can't cut the fillet. It seems that the meat slices are cut very big, and the meat will be fried into minced meat when fried. You can also cut it into thinner slices along the direction of its shredded meat.

Selection method of pork tenderloin: Pork tenderloin is divided into outer tenderloin and tenderloin.

In the position of the back, the outer ridge is above the back and runs through the whole back, so it is also called general ridge, shoulder pole meat and hard ridge, which is a kind of tender and lean meat (the butcher's shop is called 3# meat, and some people call it fillet); The tenderloin is located on the lower side of the outer ridge, which is a piece of meat between the kidney and the water-dividing bone. The end is slightly thinner and it is the most tender meat (also called tenderloin). Because the tenderloin is too small (a piece of meat has only one tenderloin and one outer tenderloin), the outer tenderloin is often used instead of the tenderloin when cooking.

It requires rosy color, transparent meat quality, compact texture, elasticity, rapid recovery after hand pressing, and special flavor of pork.

Nutrition of tenderloin:

It can provide high-quality protein, essential fatty acids, heme (organic iron) and cysteine for promoting iron absorption, and can improve iron deficiency anemia. The tenderloin contains 20g of protein, 0.7g of carbohydrate, 0μ g of vitamin A5, E0.59 of vitamin E, 55g of cholesterol, 3/7 mg of potassium, 43.2mg of sodium, 6mg of calcium, 28mg of magnesium, 0/.5mg of iron/kloc, 0.03mg of manganese. So the nutritional value of tenderloin is so high.