Shuozhou wild boar hoof Xingnong wild boar farm (picture)

shelf life	12 months
Standard No	DB15 / 432
net weight	1000g
Manufacturer	Maoming Petrochemical
production date	2 0131023e7
Barcode	6 92107e51

The hair color is dark brown or black, and the old back has white hair, but there are also regional differences
White wild boars once appeared in Central Asia
The piglet's coat is light brown with black stripes
There is a long and hard mane on the back
The hair is thick and thin, and it grows denser in winter
Male wild boars have two pairs of growing canine teeth, which can be used as weapons or excavation tools
The average length of canine teeth is 6 cm, of which 3 cm is exposed outside the mouth; Female wild boars have short canine teeth, which do not show out of their mouths, but also have certain lethality
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The wild boar has a strong body, short limbs, long head, small and upright ears, and its snout protrudes like a cone, with a bare cartilage pad at the top (that is, the arch nose); Each foot has 4 toes and hard hooves, and only the middle 2 toes touch the ground; The tail is thin and short; The canine teeth are developed, and the male upper canine teeth are exposed and overturned upward, in the shape of tusks; Wild boar ears are covered with hard and sparse needle hair, and the back mane is long and hard; The whole body color is brown or grayish black, which varies slightly according to the region

Name: Jinsha wild boar ribs main ingredients: refined wild boar ribs 750g by-products: Jinsha ingredients, salt, monosodium glutamate, cooking wine practice: put the flooded ribs into 70% hot oil and fry them into golden yellow
Features: Jinsha has a strong taste, golden color, salty and delicious, and beautiful shape

Name: pot collapse wild boar meat main ingredients: wild boar tenderloin by-products: cooking wine, salt, monosodium glutamate, eggs, pepper, flour sauce, soy sauce, soy sauce, raw soy sauce, sesame oil practice: cut the tenderloin into willows and drown it, oil it and put it into the fried eggs, and then collect the juice
Features: salty and delicious

Cantonese wild boar meat in abalone sauce main ingredients: 500g refined wild boar streaky pork by-products: abalone juice, salt, sugar, monosodium glutamate, cooking wine, pepper, green onion, ginger, broth
How to do it: cut the streaky pork into square inch pieces, fry it into golden yellow, stew it in the pot for about 25 minutes, and then collect the juice
Features: bright color, fat but not greasy
remarks
Sweet and sour pork ribs is a famous cold dish in Sichuan, which uses the cooking method of deep frying
It belongs to the sweet and sour flavor type, with bright amber, dry fragrance and moisture, sweet and sour mellow
It is an excellent wine dish or appetizer

First, go to the market and buy a proper amount of ribs
(when making sweet and sour ribs, you can cook a lot at one time
First, you like to eat them, second, you can cook them more easily, and third, this dish belongs to a variety with larger quantity and better quality
) Let the boss help cut it into small pieces, so as not to go home and hurt the knife
Prepare some condiments such as ginger, green onion, pepper, salt, sugar, vinegar, etc

Boil water in the pot, put the chops into the pot, add ginger, spring onion, pepper and cooking wine, boil and remove the foam, and continue to cook over a medium to low heat until the meat on the chops can be taken out and drained of water (restaurants generally do not cook, but steam after flying water, so that the meat tastes stronger, but there are conditions - steam in a steamer for a long time)
Then put the pot on the fire, put the oil and burn it until 70% hot (the oil surface starts to smoke), deep fry the ribs until they are brown and red, and take them out
Pour out the oil, wash the pot, then add soup and season it with salt and sugar (slightly salty and sweet), color the sugar (fry it with white sugar until it is brown and red, add water, if not, add soy sauce (but blackened) or coke), put in the ribs, burn it over a medium to low heat until the soup is almost dry, add vinegar and stir fry it until it is bright, pour a little sesame oil into it, and stir it evenly