Which part of the pig is loose meat? How to cook a good meal?

Jin 62 is called loose meat and is located on both sides of the pig's neck. Because a pig can only cut about half a catty of loose meat, it is particularly precious, so it is also called gold 62.

In the past, pork was a rarity, and you couldn't buy pork without a meat coupon, let alone six taels of gold. In the past, only rich people could eat pine meat, not to mention ordinary people, and you couldn't even buy it. Although people now have better living conditions and are not short of money, it is difficult to buy loose meat in the market.

First of all, there is little loose meat. A pig has only about half a catty of loose meat. Butchers usually buy only one pig a day to sell. That is to say, only half a catty of loose meat is sold every day. Although pine meat is very good, it can't be sold at a high price, so you can't see it in ordinary pork stalls.

Secondly, the position of pork with loose bones is awkward. Pork with loose bones is located on both sides of the pig's neck When selling pork, you often see front legs, plum blossom meat, tenderloin and so on, but you can hardly see pork with loose bones. Because the pig's neck is covered with lymph, consumers generally don't buy pork with loose bones, so ordinary butchers don't sell it either. Because pork with loose bones is located on the pig's neck, pig dealers naturally don't eat pork with loose bones.

In fact, the nutritional value of pine meat is the same as that of pork in other parts. The reason why pine meat is expensive is that it is more tender than other parts besides being rare. We all know that pigs are lazy and lie down without exercise even when they are full. However, as long as pigs eat, they will use the loose meat on both sides of their necks. Because these two pieces of meat exercise every day, the meat quality will be tight, fat and thin. Because they are also called snowflake meat, like snowflakes, they are delicious whether fried or fried into pork chops.

Three cups of pine pig

Ingredients: 300 grams of Matsuzaka meat, 200 grams of Pleurotus eryngii, nine-story tower, six slices of garlic, one slice of ginger, one slice of red pepper, two spoonfuls of soy sauce, two spoonfuls of sesame oil, two spoonfuls of rice wine and a little pepper.

Practice 1) Do not put oil in the pot, and fry the Pleurotus eryngii to dry and take it out for later use.

2) Add a spoonful of sesame oil to another pot and fry both sides of Matsuzaka meat until golden brown. Take it out for later use.

3) Add a spoonful of sesame oil, saute ginger slices and garlic, add fried Pleurotus eryngii and Matsuzaka meat, cook rice wine and soy sauce, stir fry evenly, cook until the soup is dry, add nine-story tower and a little pepper, and eat while it is hot.

skill

You can't put oil in the process of frying Pleurotus eryngii. You should fry Pleurotus eryngii thoroughly in water, which will make it more fragrant and taste better. Matsuzaka meat is just a little fried and colored on both sides, which tastes best.