Generally speaking, a pig can only produce about a catty of goat mutton, which is slippery without oil. Delicious and delicious. The shape of Geshan meat is similar to that of ordinary tenderloin. The flesh and membrane of Geshan meat alternate with each other, and there is a layer of white meat membrane on the surface. The shape of pueraria lobata meat is long.
There are many parts of a pig, and different parts have different tastes and cooking methods.
A, pig ears:
This part of the meat is crispy and crispy, which is suitable for cooking methods such as burning, marinating, sauce making and cold salad.
Second, loose meat:
Loose meat on a pig refers to the meat on both sides of the pig's neck. The output of this kind of meat per pig is not even as good as that of mountain meat, which is about half a catty, and it is also called "golden six liang".
This piece of meat is tender and tender. It is refreshing and smooth in the throat, not greasy at all. Suitable for frying, stewing and baking.
Third, the tenderloin:
Pork tenderloin refers to the strip tender meat on the inside of pig spine, which is divided into outer tenderloin and inner tenderloin. The meat is tender and suitable for cooking techniques such as frying, frying and frying.