Fragrance of salt fried pork neck


Fragrance of salt fried pork neck

The Chinese character "pterygium" always looks very trivial, but recently Ive been fascinated by the fact that pterygium is a kind of flesh, which is obvious. "Modern Chinese Dictionary" explains, "Traditional Chinese medicine refers to the flesh protruding from the proliferation of conjunctiva of the eyeball." This meat has nothing to do with what I cooked today. Adding the word "ban" is to prohibit pterygium. This meat is the most famous pig neck meat, that is, the most delicious piece of meat on the pig. Sima Rui, the emperor of Jin Yuan, has to eat every piece of meat on the neck of a pig. His ministers do not dare to eat it, because the gold 62 is too precious, so it is also called "ban pterygium". I believe a lot of people eat the first pig neck meat when they are in the Thailand Pavilion. At least I am like this. A dish of grilled pork necks comes up, and the smell of fragrant pork and strong flavour is gradually a sense of happiness. It seems that the pork neck meat is not too bad to eat, but I like salt fried alone, especially with sea salt or rose salt. It can reflect the aroma of pig neck meat. When the hot pot comes up, the meat will start to spill slowly and the meat will become golden.

Food Material List

  • 1 Pork neck

Operational steps

  • 1 Wash the pork neck and cut into two cm wide slices. Sprinkle with a little sea salt.
  • 2 Heat the pan and put the marinated pork muscle into a pan. Slowly, the oil will come out and fry until golden. Remove the oil from the oil absorbing paper.
  • 3 Just a little more sea salt.

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Healthcare food category

Poultry, Burst, Fragrant, Roast


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