Ingredient selection tips

1, the fish meat is fine, the fiber is short, it is easy to break, when cutting the fish, the fish skin should be down, the knife edge is oblique, the best along the fish bone, cut up more clean;

2, buy back the pork first wash with water, after the meal is divided into small pieces, respectively into a plastic bag, and then put in the refrigerator frozen preservation, or frozen for a while, and then open, so that it will not stick together.

3, silver carp is suitable for cooking methods such as roasting, stewing, steaming and oil immersion, especially steaming, oil immersion can best reflect the characteristics of silver carp light, delicious.

4. When buying pork, pull out one or several pig hair, look carefully at the hair root, if the hair root is red, it is a sick pig; If the hair root is white, it is not a sick pig;

5, there is a layer of slime on the skin of the fish, so it is not easy to cut. If you soak your hand in salt water for a while when cutting the fish, it will not slip.

6, high quality silver carp, prominent eyeball, transparent cornea, gills bright red color, gill silk clear, the scales are complete and shiny, not easy to fall off, fish solid, elastic

7. In the butcher shop, there are often meat and meat labeled respectively. At this time, as long as you look at the color of the meat, you can see its softness. The same pork, its meat color is red, the meat is older, this kind of meat is coarse and hard, it is best not to buy, and the color is light red, the meat is softer, quality is better.

8, skillfully recognize the pork containing "clenbuterol" : fed "clenbuterol" lean meat appearance bright red, loose fiber, when a small amount of moisture oozing, and normal lean pork is light red, meat elasticity is good, no "sweating" phenomenon. In addition, to see whether the pork has fat, such as the pork under the skin is lean meat or only a small amount of fat, the pork may contain "clenbuterol";

9. Pork, such as skin bleeding points of different sizes, or hemorrhagic patches, is sick pork; If the skin is removed, you can see the fat and aponeurosis, if there are bleeding points can be identified as sick pork;

10. When cleaning silver carp, remove the liver because it contains toxic substances.

11. Pork, such as skin bleeding points of different sizes, or hemorrhagic patches, is sick pork; If the skin is removed, you can see the fat and aponeurosis, if there are bleeding points can be identified as sick pork;

12, buy pork, pull one or several pig hair, look carefully at the hair root, if the hair root is red, it is a sick pig; If the hair root is white, it is not a sick pig;

13, skillfully recognize the pork containing "clenbuterol" : fed "clenbuterol" lean meat appearance bright red, loose fiber, when a small amount of moisture oozing, and normal lean pork is light red, meat elasticity is good, no "sweating" phenomenon. In addition, to see whether the pork has fat, such as the pork under the skin is lean meat or only a small amount of fat, the pork may contain "clenbuterol";

14, buy back the pork first wash with water, after the meal is divided into small pieces, respectively into a plastic bag, and then put in the refrigerator frozen preservation, or frozen for a while, and then open, so that it will not stick together.

15. In the butcher shop, there are often meat and meat labeled respectively. At this time, as long as you see the color of the meat, you can see its softness. The same pork, its meat color is red, the meat is older, this kind of meat is coarse and hard, it is best not to buy, and the color is light red, the meat is softer, quality is better.