1. First cut one cut after another along the meat in the middle of the bone, as shown in the figure.
2. Cut the rib into strips along the incision as shown in the figure.
3, the power to forcibly chop into small pieces, slightly more powerful, it is best to make a clean break. You can cut ribs with the back of a common kitchen knife.
4. done.
Cuisine characteristics
Pork ribs refer to the ribs and spines left by pigs, cows, sheep and other animals after meat removal, with a small amount of meat attached to them, which can be eaten, such as braised pork ribs, which is a home-cooked dish in China.
1. Generally speaking, whenever we talk about ribs, we mean ribs. The ribs are delicious, not too greasy. Besides protein, fat and vitamins, ribs also contain a lot of calcium phosphate, collagen and bone mucin, which can provide calcium for children and the elderly.
2, small row-small row refers to the pork ribs near the abdomen of the pig. It has ribs and ribs on it. The meat layer of the small row is thicker and has white cartilage. Suitable for steaming, frying and baking, but chopped into small pieces.
3. Zipai-Zipai refers to the part where the abdominal cavity is connected with the back. Here is the pork belly. The ribs under the slice are 30 cm long, triangular and obliquely sliced. The pork ribs are very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat is the most tender of all ribs. Suitable for a variety of cooking methods and tastes, but slightly greasy. Suitable for frying, roasting and stewing, the length is 5 ~ 7 cm.
4, big row-big row is the part where the tenderloin and the back meat are connected, also called steak, which is mostly used for frying, mainly with meat slices, but with ribs, in addition to increasing the weight, the area of the meat slices appears larger.
When frying, it will also increase the unique aroma of bones, which is also the characteristic of fried steak. In addition to frying, you can also marinate a large row, but before salting, you have to go through the procedure of frying or quick frying, which is used to seal the blood of the big bones so as not to flow out during cooking, which will affect the color of the meat slices and the sweat of the soup. Suitable for frying and pickling, if frying, it should be cut thinner, if pickling, it should be thicker.
Refer to Baidu Encyclopedia for the above content? cut