1.选料:选择健康无病的乳猪,尤以香猪最佳。 2.修整:将乳猪胸向上放在案板上从嘴巴开始经颈部至脊背骨尾部止,沿胸骨中线劈开(不要劈破表皮),挖出内脏。将猪身内外洗净沥干,使猪壳成平板形,挖出猪胸,将两边耳关节各劈一刀(不要劈破表皮),使上下分离。取出第三条肋骨,剁开肩骨关节,取出肩骨,接着将肩骨部位的肉和臀肉轻剁几 1 choice of materials: choose healthy disease-free piglets, especially the best pigs. 2. Trimming: Breast milk chest up on the chopping board starting from the mouth to the back of the spine through the neck only, split along the midline of the sternum (do not split the epidermis), dig the internal organs. Wash the pigs both inside and outside to drain, the pigs into a flat-shaped shell, dig out the pig’s chest, both sides of the ear knives split a knife (do not split the epidermis), so up and down separation. Remove the third rib, cut open the shoulder joint, remove the shoulder bone, and then the meat of the shoulder and hip meat chop lightly