What are the parts of pig meat?

After turning the pig around, shoot, and launching the water, it can be divided into three parts: the front slot, the waist and the back autumn.

It can be divided:

1. Blood NECK: Neck meat after ears, fat and Thin Mixed, should be made of mud, velvet, can be used for stuffing, fried meatballs and so on.
2. harilaba: closely connected to the upper part of the fan surface, old quality, should be stewed, braised, burned.
3. Front elbow: On the front leg slice, it is old in quality and has many ribs. It is suitable for sauce, halogen, stew, and stew.
4. Tunnel Ridge: it is also called an outer Ridge. It is a tender and white back on the back of the spine. It is suitable for explosion, frying, slide, and frying.
5. Waist: Also known as five flowers, fat and thin, five flowers and three layers. The upper part is hard five flowers, and the lower part is soft five flowers. It can be boiled, boiled, stewed, or burned.
6. Breast Milk: Also known as the lower kick, in the abdomen, soft fat, mostly bubble. Make, burn, and chop.
7. Ridge: A piece of meat from the waist to the water-sharding bone. It is long round, thick, thin, and tender. Can be cracked, fried, fried, slide, or fried.
8. Sancha: In the middle of the bone and the spine, the quality is tender, should be cracked, fried.
9. Fist meat: the meat is like a fist on the bottom plate, which is tender and should be cracked, fried, and seed.
10. Bottom Plate: it is also known as the old meat Hu. It is a rectangular meat that sticks closely to the endothelial in the buttocks. It is old in quality, suitable for sauce, halogen, and burning.
11. Cucumber meat: In the bottom layer of the subcutaneous fat area, long round, like cucumber, tender, slide, fried.
12. Hip tip: in the upper part of the back fat, such as slice, tender, slide, fried.
13. Posterior Elbow: The back elbow is similar to that of the front elbow in old quality and many tendons on the back leg fan bone. It should be soy sauce, halogen, Stew, seam, steamed, and grilled.
14. forefoot: More ribs and less meat, proper sauce and halogen.
15. backend: More ribs, less meat, proper sauce, and halogen.
16. Upper brain: the anterior side of the back of the neck and spine, which is tender and slide away