There is different cookery _ to cook the skill in pork different positions

There is different cookery _ to cook the skill in pork different positions
Meat maos of color have ater, pure white, red black-and-white to mix etc. sauce. Of our country fine variety of pig have the intersection of Kazakhstan and white, Jinhua, Dong, large black and white, the intersection of Beijing and dark, the intersection of Shanghai and white, summer such as York, Bai, summer such as Barker multi-type Su Ke. The flavor is aromatic, it is processed into food and delicacy of many kinds of flavors that the edible method is extensive, divisible. According to the need of the cooking, the pork removes the head, hoof (claw) , the end, generally divided into 14 following positions.1,Blood neck namely neck to the shoulder blade of ear, take the form of string, fat and thin and the same, toughness is strong. Suitable for cooking fragrant crisp meat, pork barbecue, meat filling,etc..2,Hawk mouth lie the intersection of blood and the intersection of thigh bone and upper a square meat behind, in front of the neck. Meat delicate, first half suitable for, cook crisp meat, cut shredded meat, meat slices, suitable for, cook Braised Pork with Cherry Juice, cross the intersection of oil and meat, fry the intersection of meat and section, saute stir-fry,etc. while being latter half of.3,Harry is one bar of meat on fan-shaped bone of foreleg (wrap up the fan-shaped bone) ,There are many quality old muscles. Suitable for braising, stewing, sauce, braising with soy sauce etc..4,The tenderloin is also called the small tenderloin. Lie in kidney and get to divide a rectangular meat between bone of water, one is slightly thin, yellowish pink is ruddy. This meat is the most tender one in pig's red meat, are suitable for sauting, frying, bombing etc..5,The open spine is also called the other spine. A rectangular meat lying and is parallel to vertebra outside the vertebra. Yellowish pink turns white, meat is delicate. Suitable for slipping sauting, soft deep-frying and making fine and soft mud,etc..6,The thigh bone underpart after the meat of baseplate, stick to a rectangle meat of the pork skin of buttock closely, one end is thick, one end is thin, meat is relatively tough. Suitable for making the pan and quick-frying the meat, clear spiced pork and cutting the shredded meat etc..
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