Where to solve the elbow?

Pig elbow is the joint between thigh and calf, which is divided into front elbow and back elbow.

The front elbow, also known as the front hoof, is thick and full of tendons, heavy in colloid and thin in flesh. Often boiled with skin, fat but not greasy.

The back elbow is also called the back hoof, because there are many connective tissues, the skin is tough and the quality is not as good as that of the front elbow, so it is more suitable for making soup.

In the north, the fleshy part is called the front elbow and the foot is called the back elbow, because the elbow originally refers to the articulated joint connecting the upper arm and the forearm in the middle of the arm, while the joint of the pig leg is just at the front elbow and the back elbow, that is, the foot joint, hence the name.

Extended data:

Pork nuggets

1, the blood neck, that is, the neck meat from the ear to the front of the scapula, is strip-shaped, with uniform thickness and strong toughness. Suitable for crispy meat, barbecued pork and meat stuffing.

2. The olecranon is a square piece of meat behind the blood neck and above the front leg bone. The meat is tender, the first half is suitable for crisp meat, shredded pork and sliced meat, and the second half is suitable for cherry meat, oily meat, fried meat, stir-fried dishes and so on.

3. The meat on the fan-shaped bone of Haliba's front leg (wrapped by the fan-shaped bone) is old and strong. Suitable for stewing, stewing, sauce, stewing, etc.

4, tenderloin is also called small tenderloin. A long strip of meat between the kidney and the water bone, with a slightly thin end and reddish color. This piece of meat is the most tender piece of lean meat, suitable for frying, frying and so on.

5, the ridge is also called the outer ridge. A long strip of meat located outside and parallel to the spine. The meat is white and tender. Suitable for sliding, soft frying and mashing.

6, the bottom plate meat The lower part of the hind leg bone, a rectangular piece of meat close to the hip skin, one end thick, the other end thin, and the meat is old. Suitable for pan-fried meat, sauced meat and shredded pork.

7. Sanchakou is a triangular piece of meat between hip bone and vertebra, which is very tender. Suitable for stir-frying, stir-frying, shredded pork and sliced meat.

8. The hip tip is close to the meat sitting on the hip, reddish and tender. Suitable for diced meat, sliced meat, shredded meat and sliced meat.

9. Fist meat is also called hammer meat. Meat. The lean meat wrapped in the bones of the hind legs is as round as a fist. The meat is tender. Suitable for cutting shredded pork, sliced meat and stir-fried vegetables.

10, cucumber meat is close to a long circle of bottom meat, looks like cucumber, has old texture and is suitable for shredding.

1 1. A piece of lean meat between the front end of the waist fossa and the belly, with fat and thin layers. Suitable for stewing, stewing, frying, etc.

12. Pork tenderloin is a circle of lean meat connected with pork suet, which is covered with a layer of fat skin. Suitable for stewing, stewing or stuffing.

13. Pork belly is located in the waist row behind the front leg and in front of the rear leg. There are fat and thin, with five flowers and three layers. The rib part is better called the upper five flowers, also called the hard rib, and the part without ribs is called the lower five flowers, also called the soft rib. The pork belly above is suitable for cutting white meat, and the pork belly below is suitable for stewing, stewing and stuffing.

References:

People's Network-Which part of the pig is the best? Teach you to eat pork