Where are the pork parts selected for stir fried meat in rural areas
Selection: Pork front leg meat (with meat sandwiched in the front), the most commonly used stir fried meat in Hunan restaurants, with a fat and lean texture of 37%, with a little thin fascia. After stir frying over high heat, the meat is fragrant, chewy, and not easy to burn. The oil and fat come with the pot air, making it the standard choice for rural flavors.
Selection: Pork front leg meat (with meat sandwiched in the front), the most commonly used stir fried meat in Hunan restaurants, with a fat and lean texture of 37%, with a little thin fascia. After stir frying over high heat, the meat is fragrant, chewy, and not easy to burn. The oil and fat come with the pot air, making it the standard choice for rural flavors.
Alternative ranking
1. Plum blossom meat (plum head meat, above the front legs): with alternating snowflakes, higher tenderness, even distribution of oil and fat, smoother taste, fewer disadvantages and slightly higher price.
2. Pork belly with skin: suitable for those who enjoy a crispy and fragrant taste. Stir fry thinly in a pot to release oil, and the fatty meat is fragrant. The lean meat is slightly firm; Disadvantage: tends to be oily, suitable for heavy flavored farm dishes.
3. Pork tenderloin: Pure lean meat, very tender, but lacking in oil, the stir fried meat has a thin aroma and must be marinated with starch. It is not recommended to make traditional farmhouse stir fried meat.
Key points for purchasing
Prioritize 3 points of fat and 7 points of lean, combining fat and lean together and cutting thin slices;
A small amount of thin fascia in the front leg meat does not need to be removed, and it is very fragrant after stir frying on high heat;
Try not to directly make farm stir fried pork with lean hind legs, as it has coarse fiber and is easy to dry and dry.
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