The fan bone is a piece of bone on the upper shoulder of the back of the pig.

The ears of pigs are rich in gum

Pig's head meat is the meat of pig's head

It can be used for whole cooking, stewing, chopping as a wine dish

1#、2#、3#

Top the skin with meat、Top the meat with skin

The Chinese side is pork belly with pork ribs

A small row near the tibia

Informally, it's the bone in a pig's neck

Keel is the backbone of the back

Fat is the fat in the abdomen

Pig's hoof, refers to the pig's foot (hoof) and calf, also known as Yuan hoof in China

It is suitable for sauce, bittern and pickling, and can also be used for stewing, stewing and stewing, with rich taste

Suitable for sauce, stir fry, roast, stew

Suitable for frying, stewing, sauce, brine, Hakka dish "pork tripe wrapped chicken" can be called a unique

It is suitable for frying, sliding, frying, marinating and baking

It is suitable for stir-frying and charcoal roasting

It is suitable for stir frying, sauce and bittern, with garlic sauce to taste more

It is suitable for stewing, boiling, sweet and sour, frying and steaming

The cumin bone of Lianghu, the garlic bone of Guangdong and the sauce ribs of Wuxi are called the Three bones of China.

Suitable for hospitality, banquets, red steak, sauce burning most common

A pig's leg bone -- a large bone with a hole in the middle to hold the bone marrow.

Product features: It is best to store at -18 degrees. The meat is fresh and tender.