Tips for choosing good pork
When buying pork, don’t just say “Give me 5 hundred grams of pork tenderloin” or “Give me 3 hundred grams of pork belly”, but observe carefully to choose clean pork according to the following steps:
Absolutely do not buy pork if you see the following signs:
If the pork is injected with water, the meat will be pale, sticky, have fibrous parts, and leak more water than normal meat. When you see this sign, housewives should not buy it.
Avoid buying pieces of meat that are surprisingly lean and thin, as they may be meat that has been injected with tenderizers, which can be harmful to health when eaten.
Housewives should also avoid buying pieces of meat that are dark red in color, as they may be due to pigs being injected with tranquilizers before slaughter, leading to blood stagnation in cells and creating a darker color.
When choosing to buy, use your hand to press the meat to create a dent. If when you remove your hand, the meat returns to its original shape, it shows that the meat is good and guarantees quality.
How to properly process meat
Pork contains a lot of protein, but when soaked in hot water, a large amount of protein will be lost. At the same time, when boiling the meat, it will denature and shrink, causing the meat to absorb more chemicals and impurities, leading to the meat becoming toxic. To handle raw meat properly, the best way is to quickly rinse the meat with clean water or water mixed with a little salt dissolved.
The most correct and effective way is to soak the meat in diluted saltwater to remove impurities and improve the taste of the dish.
Or you can put the meat in a pot of cold water and heat it on the stove until it boils. During this process, if there are bubbles on the boiling water, you should skim them off, as they are toxins in the meat being pushed out. If you follow the above steps before cooking, you can rest assured about the safety of pork.
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