Is pigskin a bad pig?

Thick and hard pigskin is usually the pigskin of a sow. Compared with boars, the pig skin pores of sows are larger than those of ordinary pigs, and the skin wrinkles of legs are obvious.

The fat tissue of sow is yellow, dry and separated from muscle, while the fat of fat pork is dense, tender and white. When choosing pork, we can see from these points whether pork is female pork. Generally speaking, the female pork has less fat, and the lean meat is generally dark red, with rough grain and less water, which is still obvious.

People who buy pork can also smell it. The smell should be fresh pork, slightly fishy. Once there are other odors or odors, don't buy them. It's easy to be bad meat. You can touch it when you buy pork. Pork should be elastic. If you press it hard, it can recover quickly. If it collapses, the meat quality will be worse.

Precautions for pigskin cooking:

First separate the egg white from the yolk of the egg, then soak the pigskin with the egg white for about 0/0 minute, then fry the pigskin with edible plants until it looks crisp, then add water, preferably enough to cover the pigskin, and turn off the heat until the pigskin becomes soft and elastic after the water is boiled.

Remember, no matter what pot you cook, don't take it out at once in the end. You should soak it in the pot for two hours. To be delicious, you have to cook in an iron pot for three minutes, and then soak for two hours. If it is very old skin, it will take a long time to cook, and finally it will be soaked in a pressure cooker, and the taste is not very ideal.