The pig's trotters are the two at the front, and the pig's feet are the two at the back. The front hooves are "pig's hands" and the back hooves are "pig's feet". In fact, there is no difference between cutting them into pieces and boiling them.

The meat of pork trotters is tender and the meat of pig trotters is thick. Those who like to eat big mouthfuls of meat and drink big bowls of wine should eat pig trotters. Those who like thin skin and tender meat should eat pig trotters.

This is mainly because the pig's hind hooves are used to dig soil, etc., and are often strenuous, so the meat is thicker.

If you want to stew it, first of all, it depends on which texture you like. It is recommended to choose thicker hind hooves.

Let me introduce to you how to make soybean and pig's trotters soup: Ingredients: 200 grams of pig's trotters.

Accessories: 50 grams of dried soybeans.

Seasoning: 1 small piece of green onion, 1 piece of ginger, 1 tablespoon of rice wine, appropriate amount of salt, and a little white pepper.

Method: 1. Use fresh pig's trotters - fresh pig's trotters are pink in color.

The white ones may have been soaked, and the black ones are not fresh. 2. Chop the pig's trotters into small pieces (the store can do this for you).

Put it into a pot of cold water, rinse with water. 3. Rinse and drain the pig's trotters.

Cut the green onions into sections and slice the ginger. 4. Soak the dried soybeans one night in advance, then rinse and drain. 5. Put all the ingredients into a pressure cooker and pour in an appropriate amount of water. If you like soup, pour more water.

Add cooking wine and a little salt 6. Select the "beans/tendons" file.

An ordinary pressure cooker will take about 30 minutes.

Once cooked, add appropriate amount of salt and white pepper.