Pork foot autopsy

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Pork leg treatment

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I'll cut the flesh down to my leg

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There's a thinner, about three centimetres long bone at the joint, a bit like a heel, not hard。

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The blade ends at the line of the knife, and the knife heads are about 15 degrees upwards. [Remember the small bones, ribs, ducks, etc.] It's only in order to make it easier to take pictures of the pig's feet and sew them to the right. I'm not sure

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That's what happens after chopping

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The palm level is applied to the face of the pig's foot, and the middle of the knife is cut from the middle of the toe. (Remember this time, the palm is parallel to the knife, and the cut is a distance of one toy thickness. Both the wrong way of doing it and the wrong way of doing it. I'm not sure

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You can't cut your joints in three quarters

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Put the angle on the corner of the pig's foot, towards the stove, the upper half of the foot bone on the plate, hand on the toe of the pig, the joint on the side of the plate, about 30 degrees up the knife, starting with the middle part of the upper bone, cutting down along the middle stitches

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Three or four times, you'll chop it up to the joint

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Then you turn the top bone and the toe to the top of the pig, you hold the bone, you put the toe on the plate, you lean the knife up about 30 degrees, you chop it down with the end of the knife in the middle of the joint, and you chop it up one or two. Open

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A little cut-off of the middle-linked meat, semi-finished. The hardest part has been solved and then the normal cut-off method is used to make the right size blocks。

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Foreleg handling

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Cut the meat with a knife to the pig's bones

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That's it

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Next to the pig's bones

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Cut off the other side's meat

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切后That's it

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The palm level is applied to the face of the pig's foot, and the middle of the knife is cut open from the middle of the toes of the pig and cuts to three quarters of the point of contact with the joint bone. (Remember this time, the palm is parallel to the knife, and the cut is a distance of one toy thickness. Both the wrong grip and the knife angle make it easier to hurt themselves. I'm not sure

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When you reach the joint, you put the angle of the pig's foot on the stove, the part of the toe on the plate, hand on the pig's big bone, the joint on the side of the plate, the knife is about 30 degrees upwards, the end of the knife is cut to the middle of the joint, and a knife or two is cut. Open

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剁开后That's it

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Then we turn the top bone and toe to the top of the pig's toe, and we put the big toe on the plate with the big toe on the foot, with the knife leaning about 30 degrees up, and we start to chop it down in the middle of the back of the pig's skull with a knife to the end of the joint. Open

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It's a little bit of a cut-in-the-centre meat, semi-finished. The hardest part has been solved and then the normal cut-off method is used to make the right size blocks。

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The 1-treatmentd semi-finished bones, with a conventional cutting method, are about 15 to 30 degrees upwards of the head, with a cut of the end of the knife and a cut to the appropriate size. 2- A skilled person can be cut off without a tilting knife, and a pure bone can be cut to the right size. 3 - This is a finished map of four pigs' feet cut and left in the fridge for the annual feast soup. There are more relatives, six or seven, so four pig feet are available. More than five to five exercises can quickly process four pigs' feet, and it took me less than 25 minutes to process the fastest of four pigs' feet in a row。

1. There is a slight difference in the order and direction of treatment because of the different distribution of bone hardness on the back and back legs of pigs. 2. The latter leg of the pig, the bone part, the hardness distribution, the inner and the lower is harder than the outside, so it is not hard from the outside, and it is cut from the outside, so it cuts first and then the joints. 3. The front leg of the pig, the bone part, the hardness distribution, the outer upper and lower body, so that it is not hard from the lower part of the body, it is cut from the inside, so it cuts the joints first and then the bone. 4. The key to the cutting of the hard bones lies in the good use of the tip of the knife, which is under the same force, with greater pressure and easier access to hard matter. The normal cutting method, the ordinary hard bone, the angle is not that high, the end of the knife is good, the leverage method is greater than the front of the knife. 5. The angle of the knife can be reconciled with the strength of its own hand, the strength of its strength and the angle of its size. In the chopping process, a strong man can be easily dealt with with with a straight end。