German pig elbows are heated by electric pressure cooker or oven. Put the wrapped pork knuckle into boiling water for 30 minutes, preheat the oven to 220 degrees, and leave 5 minutes, then take out the wrapped pork knuckle and bake it in a baking tray for 30 minutes.

Pig elbow refers to the front elbow and back elbow on the pig. Because pork fiber is soft, connective tissue is less, and muscle tissue contains more intermuscular fat, so meat tastes particularly delicious after cooking.