How much is a catty of Tibetan pork in 2020, and how much does the biggest pig weigh?

Tibetan fragrant pig is a unique green food in Tibet, also known as "ginseng meat". It is the most natural and nourishing expensive pork, and the quantity is scarce. It may be more expensive, and some places don't buy it, but it is ok to eat it several times a year.

Materials:

Ingredients: Tibetan pork and Pleurotus nebrodensis.

Accessories: spices (star anise 10g, green pepper 5g, cinnamon 6g, fennel 6g, fragrant leaves 2g, cardamom 2g), dried peppers, diced ginger and diced garlic.

Seasoning: olive oil, spicy girl sauce, Pixian bean paste, oyster sauce, cooking wine, broth, chicken powder and monosodium glutamate.

Making:

1, 750g Tibetan pork cut into strips and blanched in a boiling water pot; Blanch150g Pleurotus nebrodensis in boiling water and remove the water.

2. Heat 80g olive oil in a pot, add spices (star anise 10g, green pepper 5g, cinnamon fennel 6g, fragrant leaves 2g and cardamom 2g) and stir-fry until the skin is slightly yellow. Add 20g dried red pepper and 18g spicy sauce.

3. Leave the bottom oil in the pot, add 30g of Jiang Mo and 30g of minced garlic, stir-fry, add Tibetan fragrant pig and Pleurotus nebrodensis, add 4g of chicken powder and 2g of monosodium glutamate for seasoning, simmer on low heat until the soup is thick, and sprinkle with green garlic stalks.

Three cooking characteristics of Tibetan fragrant pig;

1, rich in gum.

The largest adult Tibetan fragrant pig is only 50 kg. Compared with traditional pigs, it is petite and has a long growth cycle (two years to maturity), so the gum content in meat is more abundant.

2. Low fat content and thin skin.

Pure Tibetan pigs are free-range, with large activity and low fat content. They are especially suitable for cooking all kinds of small stir-fried dishes and braised dishes, and the taste of the dishes is not greasy at all.

3, the meat is firm

Tibetan pigs are rich in lean meat and dense in fiber, so the meat quality is smooth and will not be loose due to long-term stewing.