Pork chops and pork chops are all things we usually eat. Pork chops and pork chops are pork chops with one section at a time. They look similar, so many people can't distinguish between pork chops and pork chops. In fact, there are many kinds of pork chops, including big, small, pork chops and their sub chops. Therefore, pork chops are also called pork chops. Only the pork chops contain many categories, and there are many methods of chops at ordinary times, such as stewing, stewing, Tangku, etc.
 Difference between big steak, small steak, sub steak and pork chop
 Platoon——
 The joint between the rib cage and the back meat is the big row, also called the meat chop, which is actually the spine, also called the cavity bone. The meat on the big steak is picked out independently, which is most suitable for making fried meat steak, and the remaining bones are most suitable for stewing.
 Platoon——
 The pork chops whose belly is close to the belly fat are called mini chops, which are just below the pork chops and sub chops. The meat layer of these pork chops is strong and contains milky white cartilage. The most suitable way to eat small ribs is to steam, stew, fry or roast them. When cooking, they are usually chopped into small pieces.
 Pork chops——
 The massive pork chops in the chest cavity are called pork chops. In this respect, pork chops are relatively large, and merchants generally cut the top sub chops for independent sale. Therefore, the pork chops we usually say are not all pork chops, but only the remaining part after removing the sub chops.
 One side of the pork chops connects with the back, so its bones are thicker than the small ones. Pork chops are thin in meat layer, thin in texture and tender in taste, so they are suitable for soy sauce. In addition, the tender pork chops in the middle area are most suitable for roasting, and the stronger part of the meat layer is more suitable for steaming, frying or stewing.
 Subrow——
 The pork chops at the joint of abdomen and back are called sub chops. In fact, they are part of the pork chops and part of the soft assistant under the ribs. Therefore, the sub chops are often called soft assistant. These pork chops have a thick meat layer, and a piece of streaky meat is connected through a thin layer of oil. They are pork chops with very rich vegetable oil, and also more delicate pork chops.
 There are many most suitable cooking methods for sub chops, such as frying, stewing, roasting or stewing, but the dishes made are slightly greasy.
 Conclusion:
 After a detailed introduction of the differences and different ways of pork chops, such as big, small, sub and pork chops, I hope you can distinguish clearly when you are cooking, and choose the most appropriate cooking method based on different pork chops.